Knob Creek Smoked Maple Bourbon is aged for a total of nine years. This aging process is crucial in developing the distinct flavors and characteristics that are unique to Knob Creek whiskies. The use of deeply charred American white oak barrels during the aging process adds depth and complexity to the bourbon.
The nine-year aging period is a significant factor in the creation of Knob Creek Smoked Maple's rich and robust flavor profile. This extended aging allows the bourbon to interact with the charred oak barrels, resulting in the extraction of flavors such as vanilla, caramel, and oak.
During the aging process, the bourbon also benefits from the influence of Kentucky limestone-filtered water. This water is known for its high mineral content and purity, which contributes to the overall quality of the spirit. The limestone filtration process helps to remove impurities and adds a unique character to the bourbon.
The aging of Knob Creek Smoked Maple Bourbon is reminiscent of the pre-Prohibition era, where whiskies were often aged for extended periods to enhance their flavors. This traditional approach to aging is a testament to the craftsmanship and dedication of the distillers at Knob Creek.
As a sommelier and brewer, I have had the pleasure of tasting Knob Creek Smoked Maple Bourbon and experiencing the flavors that develop during the aging process. The nine-year aging period results in a well-balanced and smooth bourbon with a hint of smoky maple flavor.
Knob Creek Smoked Maple Bourbon is aged for a total of nine years in deeply charred American white oak barrels. This extended aging period allows for the development of bold flavors and a complex character that harkens back to the pre-Prohibition era. The use of Kentucky limestone-filtered water further enhances the quality of the bourbon. the aging process is a crucial step in creating the unique and exceptional taste of Knob Creek Smoked Maple Bourbon.