Posted by Arctic Wolf on September 17, 2013
Knob Creek Kentucky Straight Bourbon Whiskey is part of Jim Beam’s Small Batch Bourbon Collection. This collection is composed of Knob Creek, Booker’s, Baker’s and the previously reviewed, Basil Hayden’s. The whiskey collection is considered by Jim Beam Distillers to be a selection of ‘ultra-premium’ bourbon whiskeys created to establish a high-end category for bourbon, and thus to appeal to the serious whiskey aficionado. Knob Creek is the oldest of these small batch whiskeys, and is aged a full nine years in newly charred oak barrels, then bottled at 100 proof or 50 % alcohol by volume. The whiskey brand is owned by Beam Global and is produced at the Jim Beam Distillery in Clermont, Kentucky.
You may read the full review by clicking on the following excerpt (link):
“… The initial aroma is deep and rich with smells of freshly hewn oak timbers dripping with sap. I also sense loads of honeycomb, barbequed corn on the cob, baking spices (vanilla and cinnamon), brown sugar, and fresh maple toffee. As I take my time with the glass, indications of chocolate caramel and cola rise in the breezes along with rich pipe tobacco and crushed walnut shells …”
Please enjoy my review, slainte!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Knob Creek, Whisk(e)y Review, Whiskey | Comments Off
Posted by Arctic Wolf on December 9, 2011
I like eggnog at Christmas, and so for the third year in a row I am going to post my favourite recipe for Christmas Eggnog.
This is a simple recipe in terms of ingredients, but it requires a bit of a baker’s touch get it just right. I switched up the Rum and the Whisky in the recipe from last year and found it to be as good as ever.
Arctic Wolf’s Christmas Eggnog
(This makes about four servings. )
3 eggs at room temperature, (yolk and whites separated)
3/8 cup sugar (for the yolks)
3 tablespoons sugar (for the whites)
1/4 teaspoon vanilla
a touch fresh ground cloves (About 1/16 of a teaspoon)
a pinch of fresh grated nutmeg (About 1/8 of a teaspoon)
a dash of fresh ground cinnamon (About 3 /16 of a teaspoon)
1 1/2 cups whipping cream, chilled
1 cup whole milk
1/2 cup Spiced Rum (George Street Spiced)
2/3 cup Bourbon Whiskey (Knob Creek)
Here is how to make it:
First the yolks
Separate your egg yolks and your egg whites in two bowls. Whisk the first amount of sugar and the vanilla into the egg yolks. Add a touch of ground cloves, a pinch of nutmeg and a dash of cinnamon into the yolk bowl. Add the cream, the milk and the rum and whisky (for adult consumption only). Make sure everything is mixed thoroughly.
Now the whites
This is where a baker’s touch is necessary.
Beat the egg whites until they form soft peaks (3-4 minutes). Add the second amount of sugar slowly during this beating process.
Now we combine
Gently and with large circular motions blend the egg white mixture into the yolk mixture, trying to keep things as ‘poofy’ as possible.
Sprinkle a little left over spice on the top of each glass, and enjoy with your favourite chocolates!
Merry Christmas Everyone!
Posted in American Whiskey, Cocktails & Recipes, Flavouerd Rums, Howls, Rum, Whisk(e)y | Tagged: Bourbon, Eggnog, George Street Spiced Rum, Knob Creek, Rum, Spiced Rum | 1 Comment »