What’s Brewing: New Belgium Oakspire

It’s becoming more common in the beer industry to find brewers crafting around the infusion of the Bourbon Barrel flavor. With more and more brews like these on the shelves, it can be tough to navigate the seas of whiskey flavor that lie in abundance. Enter New Belgium’s Oakspire Bourbon Barrel Ale.

Many beers that age in ex-bourbon barrels tend to have a heavier malty profile such as a stout or porter since the more dense body can work well with the addition of a little bourbon kick. New Belgium’s take is a little different. Their ale is much lighter in body than the more conventional bourbon barrel ales, and it works very well. This most certainly is aided by their choice of bourbon. The flavor of Knob Creek bourbon starts off strong, but finishes smooth and almost tart. The beer itself has little to no heat or “boozy” qualities, and this can be a rarity for any bourbon aged ales. There is little to no head retention and this is most likely due to the high alcohol content at 9% ABV, but even with a beer this strong, it doesn’t come across as just a whiskey flavored beer.

The whiskey permeates the palate, but has different flavor components throughout the sip and swallow. This leaves you with a flavor rotation every time you take a sip. There are notes of a very subtle toffee character that tends more toward caramel. The bottle itself says it has notes of vanilla, but this was nigh undetectable in our tasting session. But this isn’t a knock against it. There’s plenty of other interesting aspects to make you want to keep the bottle nearby.

If you aren’t a big whiskey drinker, this might change your mind. Just take care to share this with a friend as it’s easy to go a little overboard with this one.

GSN Rating: 3.75/5

For more information go to: New Belgium

Review by Kieran Jerome Matthew

GSN Presents: How Well Do You Know Your Whiskey?

Whiskey is a universal spirit, enjoyed by everyone—from the Irish to the Japanese and back around to the United States. Even fictional characters love whiskey (think Don Draper and Ron Burgundy). But just how much do you know about this iconic spirit of the world? It’s quite common (even among connoisseurs) to misjudge a whiskey. So, just what is the difference between a whiskey and a scotch? Where is bourbon made? And is it spelled whiskey or whisky?

Whiskey & Geography

To call a whiskey a whiskey is not enough in itself to determine exactly what you’re drinking. Whiskey is simply a category that encompasses all the different types of whiskies. The biggest telltale sign is geography.

Let’s first examine Scotch whisky (or simply, scotch). Scotch is a type of whiskey that is only distilled in Scotland. Note the omission of the “e” when we refer to Scotch as Scotch whisky. This is not a typo but rather a cultural difference in the etymology of the word. Scots (along with Canadians and Japanese) spell whisky without the “e”.

Bourbon is the fastest growing spirit in the US—probably because it’s made right here in the states. Bourbon is a type of American whiskey that is distilled only in the US, and more specifically, in Kentucky. However, there’s a common misconception about bourbon that we need to clear up.  Most people think that all bourbon is made in Kentucky. While a large percentage of bourbon (nearly 95%) is distilled in Kentucky, there are other states that distill bourbon (and the quality is on par with anything Kentucky-made).

There’s another type of American whiskey that we need to discuss—Tennessee whiskey. Tennessee whiskey, on the contrary, must be made and aged in the Volunteer State. Tennessee whiskey and bourbon are actually very similar whiskies: both have a composition of at least 51% corn and both are aged in new white oak barrels. The slight difference between the two is that Tennessee whiskey is maple charcoal filtered before being filled into casks for aging.

Rye is another type of whiskey. Its main ingredient can be guessed by its namesake. This style can be made either in the US or Canada.

Of course, Irish whiskey is whiskey that hails from Ireland.

Whiskey & Its Ingredients

Another defining attribute of a whiskey are the ingredients (or the mash bill). There are several laws (specifically here in the US) that govern what certain styles of whiskey must be made from. To simplify things, remember the rule of 51. Bourbon and Tennessee whiskey must contain at least 51% corn. Rye whiskey must contain at least 51% rye.

A few Scottish whiskies (don’t forget to drop the “e” when it’s distilled in Scotland) also have restrictions on the ingredients they can be made with. A malt whisky is made only from malted barley while a blended whisky contains a mixture of different grains (barley, wheat).

Where To Get Started

It’s a lot of information to take in, as any whiskey connoisseur can attest to. However, trying each different type of whiskey and reflecting on each individual nuance can give you a greater appreciation for this popular spirit. And we have a few suggestions (courtesy of GSN) to get you started: try this single malt whiskey from Stranahan’s, a bourbon from Gentleman Jack, or a rye whiskey from Knob Creek. They are all excellent, and each has its own pleasures.  As Mark Twain said, “Too much of anything is bad, but too much good whiskey is barely enough.”

Article by Devin Mills – Distilling Craft

GSN’s One For the Road: The American Whiskey Experience – Seattle

Nothing cures the rainy day blues like a good whiskey. As my luck would have it, Saturday, November 5th was wet and gloomy. Tucked away between Seattle’s Safeco and CenturyLink Fields, Piranha Shop hosted The American Whiskey Experience, a benefit event supporting Northwest Folklife. The venue offered an intimate space away from the dreary Autumn weather, most notable for its simple-yet-quirky decor (I’m looking at you, mounted deer head wearing a tie). At the back, guest Chef Dezi Bonow of The Carlile Room served up a delicious array of Southern-inspired foods that complimented the beverages perfectly. In total, there seemed to be about 20-30 attendees throughout the entire event.

Of the 27 brands listed in the program, I had the opportunity (and stamina) to try about half of them:

Redemption: Redemption had three rye whiskeys at their tasting bar: their flagship Straight Rye Whiskey, Straight High Rye Bourbon Whiskey, and Straight Bourbon Whiskey.

The Straight Rye was my personal favorite of the three, and was specifically designed with cocktails in mind. The flavor is spicy with apricot notes, and sits in the center of your tongue. This would be an excellent option for making your next Manhattan.

The Straight High Rye Bourbon offered a very different taste: it was smoky, and rose in the nose after sipping. The spirit is incredibly smooth, and offers a slightly herbal aftertaste.

The Straight Bourbon took a while to rise in the mouth, and was light on the nose. But once the flavor peaked you could distinctly taste the same apricot notes as the Straight Rye. The Straight Bourbon is decidedly drier, though, and best sipped alone.

Knob Creek: Knob Creek’s offerings had a uniquely ‘salty’ taste to them, that reminded me of the way sea salt and caramel compliment each other. The extra savory kick really added something to these drinks: Kentucky Straight Bourbon, Straight Bourbon Whiskey, Reserve Kentucky Straight Bourbon Whiskey, and the Straight Rye Whiskey.

Of the four, the Straight Bourbon Whiskey was the most impressive. The bottle I tasted from was a limited edition from 2001, that had sold out the first day of the tasting. I considered myself lucky to get a taste, and was not disappointed: the taste was light but packed a serious punch. The way I described it in the moment was a “gentle smack in the face”. Hints of caramel, molasses, and spice gave the drink a complex flavor palette, but one that did not overwhelm.

My second favorite was the Straight Rye, which immediately reminded me of one of my favorite brewed teas: lapsang souchong. Anyone who has had this particular tea can tell you it is like drinking a campfire; the Straight Rye was just as smoky, but smooth with a slow burn. This was definitely one I would be interested in tasting again!

Basil Hayden: Basil Hayden had one bottle of Old Granddad Rye, which I found hard to describe. The liquor had less body than most of the others I had tried before, with spiced fruity notes that were hard to pinpoint. The closest I could come to was a raspberry-peach flavor.

Bookers: Bookers Bourbon was one of the selections I immediately understood would be best served over ice. Full bodied, it has a sweet and slightly smoky edge to the flavor, which rises slowly in the mouth. You really have to let the drink sit on your tongue for a moment; as it warms, the taste moves from savory to something like ‘smoked creme brulee’. This was one of my favorites from the afternoon, and comes with a high recommendation.

Templeton Rye: Templeton Rye boasts its Prohibition-era recipe, touting that they were the favorite drink of mobster Al Capone. If that is true, the man had good taste. Their 4-year standard Rye is sweet and fruity, with raspberry undertones. It is bold and full-bodied, and smooth on the tongue.

The 6-year standard Rye takes the flavors of the 4-year and kicks them up a notch. Heartier and richer, the fruit notes mellow out in favor of a dry smoky edge.

Noel (left) getting behind the action

Rebel Yell: Rebel Yell’s Kentucky Straight Bourbon Whiskey was purportedly patented in 1936, soon after the Prohibition ended. Light-bodied, it offers some of the same creme brulee taste that Bookers Bourbon had, but much softer. The flavor washes over your tongue slowly as you sip.

Their biggest seller is the Small Batch Rye, which is still as light as the Straight Bourbon, but much smoother. The burnt smoky flavor of the former, however, disappears in favor of a wash of dark currant.

Something new I hadn’t seen before was their new line of infused whiskeys, that include flavors like ginger and root beer. Obviously meant for mixed drinks or boozy floats, they were interesting none-the-less. The ginger was the best of the options available, and retained a lot of the ‘spice’ of most ginger drinks.

Yellowstone: Their Bourbon Whiskey is a blend of 4, 6, and 7-year bourbons, and offers a complex citrusy taste, while staying smoky on the nose.

Their limited edition blend takes 4-year and 12-year bourbons, and brings them together for an incredibly smooth and balanced drink. This was perhaps the most well-rounded selection of the many that I tried. Lightly smoky, it takes about 15-20 seconds for the flavor to fully blossom on the tongue.

Four Roses Bourbon: Four Roses had several options at their tasting bar, including their Yellow Label Bourbon, which smelled sweet and offered caramel notes in a light body. The brand has reportedly been actively expanding into the Seattle area, and can be found at most local bars these days.

Their Small Batch combines four corn recipes into one drink, giving it a strong spicy kick at the tip of your tongue. The body is light, but the taste complex.

Their Single Barrel OBSV is their most balanced and accessible whiskey; one I would highly recommend to anyone interested in learning to enjoy whiskies, who has not found ‘the one’ to get them started yet. The heat lasts on the tongue, but isn’t overwhelming. The body is also smooth and robust, and has enough sweetness to appeal to anyone.

Bird Dog: Bird Dog offered two Bourbon Whiskies: an 8-year and a 10-year. They are the same recipe, with one benefiting from an additional two years of aging. Of the two, the 10-year was my favorite. The smokiness was up, and had a much richer body. This was another expression I would recommend sipping over the rocks.

Buffalo Trace: Buffalo Trace was my second-to-last stop on the tasting tour. Their double gold Bourbon impressed me with its balanced body and taste, but I felt the drink would be better served on the rocks. The Sazerac Rye is made from a pre-Prohibition recipe, and can be described as an “excellent, smooth, and rich-bodied” whiskey that gives hints of apple on the nose after sipping. The bottles are relatively affordable, and would blend well in any drink.

2bar Spirits: I ended the afternoon at the only local distillery represented at the tasting: 2bar Spirits. Located in the heart of Georgetown, they operate a small storefront that showcases their unique flavors. The whiskies are mostly corn-based, giving them a much stronger kick than many of their competitors. My initial reaction upon tasting their flagship Rye was “refined moonshine”. Though heavy with corn flavor, the drink is incredibly smooth, and just slightly ‘sour’. I would highly recommend a taste to any adventurous whiskey lover, looking for something different!

GSN West Coast correspondent Noel Ozma Celeste Frodelius-Fujimoto attended the 12pm session of The American Whiskey Experience in Seattle, WA on November 5, 2016

GSN Review: Knob Creek Bourbon

Knob Creek has an interesting history.  The bourbon is named after the area where US President Abraham Lincoln grew up as a youngster.  In fact, he nearly drowned in Knob Creek as a boy when heavy rains swelled the waterway.  Fast forward to 1933, the year prohibition was finally repealed.  Lincoln’s boyhood home had by this time become a national shrine of sorts.  Some far-sighted businessmen decided to erect a tavern on the property in his name to attract the flocks of tourists who would come into town.  Undoubtedly, the bourbon flowed freely as vacationers made merry inside the large tavern cum dance hall.  Today, it is sadly just a gift shop.  But, the Knob Creek name still lives on in the form of one of Beam Suntory Inc.’s “small batch” Bourbons introduced in 1992.

Unlike most Bourbons, Knob Creek is aged for nine years and bottled at 100 proof, giving it a heartier color and flavor.

Knob Creek (100 proof)
Visual: Medium brown.
Nose: A lot of high and assertive notes.  This is a bourbon that won’t back down.
Taste: Woody notes percolate through milder flavors of roasted sweet corn and a touch of spicy rye.  Straight from the bottle, everything is very tight, but opens up into a wider vista of flavors with the addition of some branch water.  The main profile is of wood which makes for a bourbon which will make you stand up and take notice.
Finish: Fairly long with a balance of sweet and spicy.
Overall: Try of touch of this in your next sweet tea, or in a Mint Julep.  The high-proof will withstand the dilution handily.
GSN Rating: A-

For more information go to: Knob Creek