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Knob Creek Kentucky Straight Bourbon Whiskey 100 Proof 50ml Minature By Jim Beam Small Batch "This is now Extremely Rare" Knob Creek Bourbon Whiskey 50ml Mini Jim Beam Small Batch is new with an unbroken seal. The bottle is 50ml and it is 50.0% alc. vol. which equates to approx. 2.0 standard drinks. I've included a photo of the full set of Jim Beam Small Batch Bourbon Whiskey Minatures so you can search for the complete collection.
Knob Creek®
Tasting Notes
History
Knob Creek® Bourbon was named after a little creek
that runs just south of the distillery, the same creek that ran by Abraham
Lincoln's childhood home. Booker Noe, 6th generation Beam and master distiller
emeritus created Knob Creek to reflect the strength, flavor, care, and patience
that defined pre-prohibition bourbon. The bottle embodies the handmade look and
feel of the turn-of-the century bourbon as well. It is reminiscent of a
bootlegger's flask with newspaper scrawled on the label, harkening back to the
decade's old custom of wrapping bottles in newspaper at the distillery. To
learn more about Knob Creek's heritage, visit www.knobcreek.com.
Distinctions
Knob Creek bourbon was created in the style of
turn of the century bourbon. Knob Creek embodies the bold flavor that has made
Kentucky famous for bourbon. Aged the longest of the Small Batch Bourbons – 9
years – in charred American white oak, it strikes the senses with a maple sugar
aroma, distinctive sweetness and rich, full-bodied flavor. Knob Creek is
perfect straight or cooled slightly with one or two ice cubes. Comments
“Knob Creek remains my favorite. I like its
nutty, fruity nose and how a vanilla-orange-caramel sweetness balances the rye
spice.” — The Kansas City Star, Anna Brockhoff, May 2007.
A small batch bourbon is made for
the true connoisseur, every sip a testament to the work and love that has gone
into each handcrafted bottle. Formed by the perfect blending of art and
science, Knob Creek®, Basil Hayden's®,
Booker's® and Baker's® are each made from
their own special, time-honored recipes - some dating back two centuries -
providing distinctive aromas and tastes to tempt the most discriminating
palate.
Jim Beam
Jim Beam,
is the world's top selling brand of bourbon whiskey. Also
included under the Jim Beam label are several other varieties of bourbon and
whiskey, as well as a number of food products that include the bourbon as an
ingredient. Beam is made in Clermont, Kentucky and traces its origins back to the
distillery set up in 1795 by family patriarch Jacob Beam. Although the Beam /
Noe family is still very much involved, Jim Beam Bourbon is owned by Beam
Global Spirits & Wine, which is in turn owned by holding company Fortune Brands. The
brand is named for James B. Beam (1864-1947), who ran his family's whiskey
distillery from 1892 until 1944. History
During the late 1700’s a group of immigrants from
Germany came to America who would leave a lasting impression on the American
spirits business. Members of the Boehm family, eventually changing the spelling
to “Beam,” settled in the lush bluegrass hills of Kentucky. Johannes
"Jacob" Beam (1770-1834) found the land rich for farming and
began experimenting with the corn and grains that grew on his farm, blending
them with the clear spring water that flowed nearby. The mix was run through a
still and aged in barrels, producing a liquid that came to become known as
bourbon, possibly named after Bourbon County, Kentucky. Jacob Beam sold his
first barrels of corn whiskey around 1795. The whiskey was first called Old
Jake Beam, and the distillery was known as Old Tub. David Beam (1802-1854) took his father’s responsibilities in 1820 at the age of
18, expanding distribution of the family’s bourbon during a time of industrial
revolution. David M. Beam (1833-1913) in 1854 moved the distillery to
Nelson County to capitalize on the growing network of railroad lines connecting
states. Colonel James B. Beam (1864-1947) managed the family business
before and after Prohibition, rebuilding the distillery in 1933 in Clermont,
Kentucky, near his Bardstown home. From this point forward, the bourbon would
be called “Jim Beam Bourbon” after the Colonel. T. Jeremiah Beam (1899-1977)
started working at the Clear Springs distillery in 1913, later earning the
title of Master Distiller and overseeing operations at the new Clermont
facility. Jeremiah opened a second distillery near Boston, Kentucky, in 1954. Booker Noe (1929-2004) was the Master Distiller Emeritus at the Jim Beam
Distillery for more than 40 years, working closely with retired Master
Distiller Jerry Dalton (1998-2007). In 1987 Booker introduced his own namesake
bourbon, Booker’s®, the world’s first uncut, straight-from-the-barrel bourbon,
and the first of the Small Batch Bourbon Collection®. Frederick Booker Noe
III (1957-Present) became the seventh generation Beam family distiller in
2007 and regularly travels the world to educate consumers on America’s Native
Spirit. September, 2007, was declared “National Bourbon Heritage Month” by an
Act of Congress, further recognizing bourbon as the only spirit that is
uniquely American. Distillers
There have been seven generations of distillers
from the Beam family. Retired Master Distiller Jerry Dalton (1998-2007) was the
first non-Beam to be Master Distiller at the company. Types of bourbon
Several types of Jim Beam, also commonly known as
Beam, are available:
Jim Beam also produces four premium small-batch
bourbons: Knob Creek, Basil Hayden, Baker's, and Booker's, named for Booker
Noe. On February 14, 2005 Jim Beam put its 10 millionth barrel into
the rack for aging. The Jim Beam distillery is part of the American Whiskey Trail. Process
In order to be called America’s Native Spirit,
a designation given to bourbon in 1964, distillers must follow government
standards for production. By law, bourbon must be: produced in the United
States; made of a grain mix of at least 51%, but not more than 79% corn;
distilled at less than 160 proof (80% ABV); free of any additives (except water
to reduce proof where necessary); aged in new, charred white oak barrels; and
aged for a minimum of 2 years (to be called a “straight bourbon”). Jim Beam starts with sweet water filtered
naturally by the limestone shelf found in Central Kentucky. A special strain of
jug yeast used since the end of Prohibition is added to a tank with the grains
to create what’s called a “dona yeast,” used later in the fermentation process.
Hammer mills grind the mix of corn, rye and barley malt to break it down for
easier cooking. The mix is then moved into a large mash cooker where water and
set back are added. “Set back” represents a portion of the old mash from the
last distillation – a cornerstone of the sour mash process,
ensuring consistency from batch to batch. From the cooker, the mash heads to the fermenter
where it is cooled to 60–70°F and yeast is again added. The yeast is fed by the
sugars in the mash, producing heat, carbon dioxide and most importantly,
alcohol. Called “distiller’s beer,” the mix looks, smells and tastes like a
rich, light beer. The beer travels into a column still where it is heated to
over 200°F, causing the alcohol to turn to a vapor. As the vapor cools and
falls it turns to a liquid called “low wine” which measures 125 proof or 62.5%
alcohol. A second distillation in a pot still heats and condenses the liquid
into “high wine” which reaches 135 proof (67.5% alcohol). The high wine is moved to brand new, charred
American oak barrels, each of which hold about 53 gallons of liquid. A “bung”
is used to seal the barrels before moving them to nearby hilltop rackhouses
where they will age up to nine years. As the seasons change, Kentucky’s climate
expands and contracts the barrel wood, allowing bourbon to seep into the
barrel. And the caramelized sugars from the gator-charred oak flavor and color
the bourbon. A fair portion of the 53 gallons of bourbon escapes the barrel
through evaporation, or stays trapped in the wood of the barrel.[7] This is known by
distillers as “the Angel's Share.” Jim Beam ages for at least four years, or
twice as long at the government requires. At the end of the aging period the
amber liquid is bottled, packaged and sent to one of its many outlets around
the world in compliance with the three-tier distribution system. Food and Licensed
Merchandise
On July 26, 2004, THANASI Foods
announced the release of Jim Beam Soaked Sunflower Seeds, a snack product
soaked in Jim Beam and available in 3 flavors; Original, Barbeque, and
Jalapeño. The products were released in August 2004. On October 18, 2004, the
company announced the addition of Jim Beam Soaked Beef Jerky to the range. Jim
Beam has a licensing agreement with Vita Food Products to
manufacture and sell Jim Beam BBQ Sauces, Marinades, Mustards, Steak Sauces,
Hot Sauce, Wing Sauce, Pancake Syrup and Glazes. Vita Specialty Foods also
produces a range of Jim Beam hot smoked and fresh, marinated salmon. Top Shelf
Gourmet specializes in Jim Beam bourbon-infused fresh pork and poultry
products, including Jim Beam Bourbon Barrel Ham, Pulled Pork, and Pulled
Chicken. Brandmark Products produces a full range of Jim Beam branded billiard
and home recreation products. Zippo produces a range of Jim Beam branded pocket
and multi-purpose lighters. Bradley Smoker produces a line of smoking briquettes
made from actual Jim Beam Barrels, and Jim Beam branded smokers. Silver Buffalo
designs Jim Beam wall art, dartboards and accessories for home recreational
use. Concept One develops Jim Beam headwear. Headline Entertainment develops
Jim Beam t-shirts and outerwear. Sherwood Brands produces a full line of Jim
Beam gift sets. Motor racing Robby Gordon
drives the number 7 Jim Beam Dodge Charger as an owner/driver
in the NASCAR Sprint Cup. Steven Johnson and Will Davison drive the
number 17 and 18 Dick Johnson Racing team Ford Falcons in the V8 Supercars
championship, which are both sponsored by Jim Beam. Jim Beam used to sponsor
the Oran Park Raceway V8
Supercar round, which was known as the Jim Beam 400. Jim Beam is also the main
sponsor of Turkish Dakar Team in 2008. Popular culture Jim Beam is highly prevalent in sports, film, TV,
and music. It is a major sponsor of the lower grade, (Australian) New South Wales Rugby League competition played in Sydney, New South Wales, The NSWRL Jim Beam Cup, as well as the main sponsor of Turkish
Dakar Team in 2008. Jim Beam was also shown in the John Wayne film, The Green Berets. According to the book Heavier Than Heaven by Charles R. Cross, Nirvana frontman Kurt Cobain was drunk
on half a bottle of Jim Beam during the shooting of the video for Smells Like Teen Spirit. The beverage is referenced as
"Jimmy Beam" in the song "I Drink Alone" by George Thorogood, and
referenced as "Ol' Jimmy Beam" in the song "Coattails of a Dead
Man" by Primus.
Jim Beam was heavily featured on the TV show Titus whenever hard liquor was shown, and is mentioned by Adam Sandler in the
comedy sketch "The Goat" on the CD "What the Hell Happened to Me?" as old man's drink of
choice and also in "The Goat Song" from the CD "What's Your Name?". Jim Beam is also referenced in
the They Might Be Giants Song They'll need a Crane in which
the girl finds Jim Beam handsomer than lad (her husband). In his song 'Family
Tradition', Hank Williams, Jr. proclaims 'I have loved some women, and
I have loved Jim Beam. But they both tried to kill me in 1973'. [Jim Beam + ice
+ water] is favourite cocktail of Phil Connors (Bill Murray) in movie
"Groundhog Day" 1993. Jim Beam is common in the movie Kingpin (film),
notably at a point where Ishmael wakes up wearing a beer can hat with a 12 oz.
can of Coca-cola and a 750 mL
bottle of whiskey.
GG Allin
had a bottle of Jim Beam placed beside him in his casket. Jeannie's bottle from
the television series I Dream of Jeannie was in fact a Jim Beam 1964
Christmas edition decanter decoratively painted in different colors, depending
on the series season.
Bourbon WhiskeyBourbon is an American whiskey, a type of distilled spirit, made primarily from corn and named for Bourbon County, Kentucky. It has been produced since the 18th century. Legal requirementsOn 4 May 1964, the U.S. Congress recognized Bourbon Whiskey as a “distinctive product of the United States," creating the Federal Standards of Identity for Bourbon. Federal regulations now stipulate that Bourbon must meet these requirements:
In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with bourbon aged the minimum two years. Production ProcessThe typical grain mixture for bourbon is 70% corn — with the remainder being wheat and/or rye, and malted barley. This mixture, called the mash, is fermented through a process called sour mash fermentation in which mash from a previous distillation is added to ensure a consistent pH across batches. The fermented mash is then distilled to produce a clear spirit. This spirit is placed in charred oak barrels for aging, which is what imparts color. Consequently, bourbons that have been aged longer are generally darker in color. After aging, bourbon is withdrawn from the barrel, diluted with water and bottled. Bottling proof must be at least 80 proof (40% abv) and most whiskey is sold at 80 proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 151 proof have been sold. Some higher proof bottlings are "barrel proof," meaning that they have not been diluted after removal from the barrels. Geographic OriginBourbon may be produced anywhere in the United States where it is legal to distill spirits. Currently most brands are produced in Kentucky, where Bourbon has a strong association. Estimates are that 95% of the world's bourbon is distilled and aged in Kentucky. Other states producing bourbon include Tennessee, Virginia, Ohio, Missouri, Kansas, Indiana, New Jersey, and New York. In the past, bourbon has also been made in Illinois and Pennsylvania. Bardstown, Kentucky, is called the Bourbon Capital of the World and is home to the annual Bourbon Festival in the fall. The Kentucky Bourbon Trail is a patchwork of paths that lead to eight well-known distilleries: Buffalo Trace (Frankfort, the oldest continually operating distillery in the United States), Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker's Mark (Loretto), Tom Moore (Bardstown, producer of the 1792 brand, added to the trail on August 27, 2008), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles). HistoryAlthough the invention of bourbon has often been attributed to a Baptist minister and distiller named Elijah Craig, there is no evidence supporting this assertion. As with most innovations, there may have been no single "inventor" of bourbon, which evolved into its present form only in the late 19th century. Distilling probably came to what became Kentucky when European-American, and particularly Scottish and Ulster Scots, settlement began in earnest in the late 18th century. The spirit they made evolved and gained a name in the early 19th century. When American pioneers pushed west of the Allegheny Mountains following the American Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon. Located within Old Bourbon was the principal Ohio River port from which whiskey and other products were shipped. "Old Bourbon" was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey. A refinement variously credited to either Dr. James C. Crow or Dr. Jason S. Amburgey was the sour mash process, by which each new fermentation is conditioned with some amount of spent mash (previously fermented mash that has been separated from its alcohol). (Spent mash is also known as distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed.) The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work. As of 2005, all straight bourbons use a sour mash process. Dr. Crow or Dr. Amburgey developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. As of today, there are no running distilleries within the current boundaries of Bourbon County due to new counties being formed from Bourbon County over time. A resolution of the U.S. Congress in 1964 declared bourbon to be a "distinctive product of the United States." That resolution asked "the appropriate agencies of the United States Government . . . [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey.'" Federal regulation now defines "bourbon whiskey" to only include "bourbon" produced in the United States. National Bourbon Heritage MonthOn August 2, 2007, the U.S. Senate passed a resolution sponsored by Senator Jim Bunning (R-KY) officially declaring September 2007 “National Bourbon Heritage Month,” marking the history of bourbon whiskey. Notably, the resolution claims that Congress declared bourbon to be "America's Native Spirit" in its 1964 resolution. The 1964 resolution, however, does not contain such a statement per se; it only declares that bourbon is a distinctive product identifiable with the United States in the same way that Scotch is identifiable with Scotland. Present DaySince 2003, high-end bourbons have seen revenue grow from $450 million to over $500 million (£231 million to over £257 million or €308 million to over €343 million), some 2.2 million cases, in the United States. High-end bourbon sales accounted for eight percent of total spirits growth in 2006. Most high-end bourbons are aged for six years or longer. In 2007, United States spirits exports, virtually all of which are American whiskey, exceeded $1 billion for the first time. This represent a 15 percent increase over 2006. American whiskey is now sold in more than 100 different countries. The leading markets are the United Kingdom, Canada, Germany, Australia, and Japan. Key emerging markets for American whiskey are China, Vietnam, Brazil, Chile, Romania, and Bulgaria. Pick up is available from our store at: 395 Sailors Bay Road, Northbridge, ( in Sydney ), New South Wales, 2063. PLEASE NOTE : We also specialise in a wide range of rare and old Wines and Spirits. Search our listings from time to time to find an enviable range of Johnnie Walker Scotch whiskies including Johnnie Walker Red Label, Johnnie Walker Black Label, Black Label Anniversary Edition to honour 100 years of the Striding Man, Johnnie Walker Green Label, Johnnie Walker Gold Label, Johnnie Walker White Label, Johnnie Walker Blue Label, Johnnie Walker Blue Label King George V, Johnnie Walker Pink Label, Johnnie Walker Swing Superior, Johnnie Walker 1820, Johnnie Walker Premier, Johnnie Walker Deco, Johnnie Walker Harmony and Johnnie Walker Kilmarnock. We also stock many sought after Single Malt whiskies. You'll find Aberfeldy, Aberlour, Allt-A-Bhaine, Ardbeg, Ardmore, Arran, Auchentoshan, Aultmore, Balblair, Balmenach, Balvenie, Banff, Ben Nevis, Benriach, Benrinnes, Benromach, Bladnoch, Blair Athol, Bowmore, Brackla, Braeval, Bruichladdich, Bunnahabhain, Caol Ila, Caperdonich, Cardhu, Clynelish, An Cnoc, Coleburn, Convalmore, Cragganmore, Craigellachie, Dailuaine, Dallas Dhu, Dalmore, Dalwhinnie, Deanston, Drumguish, Dufftown, Edradour, Fettercairn, Glen Albyn,Glenallachie, Glenburgie, Glencadam, Glen Deveron, Glendronach, Glendullan, Glen Elgin, Glenesk, Glenfarclas, Glenfiddich, Glen Flagler, Glen Garioch, Glenglassaugh, Glengoyne, Glen Grant, Glen Keith, Glenkinchie Glenlivet, Glenlochy, Glenlossie, Glen Mhor, Glenmorangie, Glen Moray, Glen Ord, Glenrothes, Glen Scotia, Glen Spey, Glentauchers, Glenturret, Glenugie, Glenury Royal, Highland Park, Imperial, Inchgrower, Inverleven, Jura, Kinclaith, Knockando, Ladyburn, Lagavulin, Laphroaig, Linkwood, Littlemill, Loch Lomond, Lachnagar, Lochside, Longmorn, Macallan, Mannochmore, McKillop's Choice Special Bottlings, Millburn, Miltonduff, Mortlach, North Port, Oban, Pittyvaich, Port Ellen, Old Pulteney, Rosebank, St Magdalene, Scapa, Singleton, Speyburn, Springbank, Strathisla, Strathmill, Talisker, Tamdhu, Tamnavulin, Teaninich, Tobermory ( Ledaig ), Tomatin, Tomintoul, Tormore, Tullibarbine, and many others. Other interesting, 'hard-to-find' spirits include Flor de Caña
Rum, Pusser's British Navy Rum, Mount Gay Rum, Appleton Estate Jamaican Rum,
Bundaberg ( Bundy ) Black Rum, Jim Beam Gold Label Kentucky Straight Bourbon
Whiskey,
NSW Liquor License No. 351837 WARNING: NSW Liquor Act 1982 It is an offence to sell or
supply to, or obtain liquor on behalf of, a person under the age of 18 years.
Delivery will not be made to any person under the age of 18 years. from a person accepting delivery. |
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