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Knob Creek Introduces Its First-Ever Single Barrel Bourbon

Clermont, KY (February 16, 2011) – Nearly two decades after Booker Noe, grandson of Jim Beam and sixth-generation distiller, first introduced Knob Creek®, the distillery unveils its first-ever single barrel bourbon, Knob Creek® Single Barrel Reserve. In keeping with Knob Creek’s philosophy that handcrafting superior quality bourbon is worth the effort, the new Knob Creek Single Barrel Reserve is naturally aged for a full 9 years and bottled at 120 proof (60% alcohol by volume).

Knob Creek Single Barrel Reserve is carefully hand-selected, barrel-by-barrel, to be a unique expression of Knob Creek’s rich, mature flavor. Naturally aged in new, charred American Oak barrels, Knob Creek Single Barrel Reserve is bottled at near barrel proof to maintain its strong, rich flavors and aromas. Unlike other bourbons, which are blended together from multiple barrels to create a uniform taste, each barrel of Knob Creek Single Barrel Reserve, once hand-selected, is cut with water and bottled individually in order to preserve its integrity and unique flavor profile. This process allows for variations in taste, color and aroma in each batch of bourbon.

“We pay close attention to the barrels we select for Knob Creek Single Barrel Reserve as we want to ensure that we’re bottling an extraordinary bourbon with a complex balance of aroma and taste,” said Fred Noe, seventh-generation Beam family distiller and son of Booker Noe. “I recommend enjoying this new bourbon neat, on the rocks or cut with a bit of water in order to best appreciate its depth and fullness of flavor.”

Incredibly smooth and nuanced, this new bourbon features even more of the rich wood and signature vanilla, caramel and smoky notes that bourbon lovers have come to expect from Knob Creek, the world’s number one selling Super-Premium bourbon.

“Knob Creek Single Barrel Reserve is the latest innovation in our bourbon portfolio,” said Rob Mason, U.S. director of Bourbons at Beam Global Spirits & Wine, Inc. “We are especially thrilled to introduce our first single barrel bourbon offering, and to further strengthen our already-established credibility in the Super-Premium category.”
Initial reaction from bourbon experts to the new expression has been extremely positive.

John Hansell, Publisher and Editor of Malt Advocate, wrote: “This is a stylish, big, broadshouldered bourbon with a thick, sweet foundation…peppered with spice…and dried fruit.”

Kevin Gray, editor at, notes: “Knob Creek drinkers, and bourbon fans in general, would do well to secure a bottle.”

Knob Creek Single Barrel Reserve is available in limited quantities and retails for a suggested price of $39.99 for a 750ml bottle. For more information about Knob Creek and Knob Creek Single Barrel Reserve, go to or visit on Facebook® at

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Buffalo Trace Announces E.H. Taylor, Jr. Old Fashioned Sour Mash

FRANKFORT, Franklin County, Ky (Feb. 22, 2011) – Colonel Edmund Haynes Taylor, Jr. will yet again leave his indelible mark on the whiskey industry. The man who introduced the first climate controlled aging warehouses, used a patented sour mash technique, and fought for the Bottled-in-Bond Act of 1897 will have a line of premium whiskeys bearing his name. Buffalo Trace Distillery has recreated his traditional sour mash and produced a limited edition, one-time offering of Colonel E. H. Taylor Jr. Old Fashioned Sour Mash Bourbon Whiskey.

This faithfully reproduced bourbon was carefully aged for nine years and “Bottled in Bond” at 100 proof. The sour mashing technique for this small batch bourbon was derived from a meeting several years ago with some Buffalo Trace Distillery retirees who recounted a method for making old fashioned sour mash whiskey. The process replicated the way in which E.H. Taylor, Jr. made sour mash back in his day.

So in 2002 Buffalo Trace Distillery set to work making bourbon using Taylor’s original souring method.  The end result was a bourbon delivering a character and body rarely found in whiskeys today. Taylor, a name synonymous with quality whiskey making, might have even said this whisky is “of Topmost Class.”

“Taylor was a true pioneer of the whiskey industry over a century ago,” said Mark Brown, president of Buffalo Trace Distillery. “We believe this whiskey is a tribute to him.” Taylor was the great-nephew of President Zachary Taylor, mayor of Frankfort, state representative to the Kentucky General Assembly and a member of the State Senate. In 1870 he first purchased the distillery and took on the daunting task of modernization. He later named the distillery O.F.C. and continued to invest large sums of money to make it an industry leader. Taylor over-extended himself financially in an effort to use the most modern equipment to make the finest bourbon whiskey available.  Throughout his career, Taylor was responsible for the development of seven different distilleries in the area and is widely considered one of the founding fathers of the bourbon industry.

This Old Fashioned Sour Mash Bourbon is the first of several new E.H. Taylor, Jr. whiskeys to be released over the next few years. “All of the Taylor whiskeys will be distinctive. Most will be very limited,” said Kris Comstock, brand manager. Each offering will showcase a vintage label and canister, reminiscent of Taylor’s bottles nearly one hundred years ago. “We designed the current bottle to replicate antique bottles made by Taylor back in 1913,” adds Comstock. Each bottle will be packaged in a canister, much like something Taylor used during his day. Retail price for the E.H. Taylor Jr. Old Fashioned Sour Mash Bourbon will be available for around $70 per 750ml bottle.

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Early Times 354 Bourbon Coming Soon

Brown-Forman announces the Early Times brand is returning to its bourbon roots with Early Times 354 Bourbon. Crafted with pure water, select grains, proprietary yeast and carefully distilled and matured in select oak barrels, it’s the newest (and in a way, the oldest) member of the Early Times family. After an absence as a bourbon in the US market since 1983, Early Times 354 joins Early Times Kentucky Whisky in an expansion of the presence of the famous Early Times brand.

At the tender age of 15, Jack Beam began working at his family’s distillery. In short order, he was running the operation and in 1860 built his own distillery at a place called Early Times Station, Kentucky. Beam named his whisky Early Times, both as a tribute to its place of origin and as a nod to the old-world craftsmanship that goes into making it. He believed in the “early times method” of whisky-making – mashing grain in small tubs, boiling the beer and whisky in copper stills over open fires. It’s an abiding belief that has stayed with the Early Times brand all along, continuing long after Early Times became part of the Brown-Forman family of brands in 1923.

By the 1950s, Early Times was the best-selling bourbon in the world. As the vintage advertising from that era proclaimed, Early Times is “the whisky that made Kentucky whiskies famous.” Steeped in bourbon history, Early Times Distillery’s federal permit, No. 354, is the longest held in Kentucky.

As the only distilling company to own its own cooperage, Brown-Forman changed Early Times from a Kentucky bourbon to a Kentucky whisky in 1983 – allowing the company to achieve a perfect mix of seasoned and new barrels and create the smooth, mellow taste of Early Times whisky.

“Early Times is the second oldest continually produced Kentucky whisky on the market – second only to Brown Forman’s Old Forester,” said Chris Morris, Brown-Forman Master Distiller. “Early Times 354 Bourbon takes as a part of its names the distillery’s famous permit number – 354. This is the longest held operating permit in Kentucky. Everything about Early Times 354 supports the brand’s historic past and reputation for great taste.”

Early Times 354 will launch an ad campaign to coincide with the product’s release in several trade magazines focused on a national, independent, blind preference taste test in which Early Times 354 was preferred to Jim Beam White Label by male, Jim Beam drinkers ages 25-55.*

“The results of the taste test were what really told us we had a winner,” said Joe Murray, Early Times Brand Manager. “Early Times 354 is a premium line extension offering a quality product, at an accessible price point, capitalizing on the growing number of consumers entering the bourbon category.”

With a unique retro-classic package similar to the 1930’s Early Times bottle, Early Times 354 will initially be sold in 17 U.S. markets with more to follow in 2011. Each bottle is presented at 80 proof with a suggested retail price of $15.99 for a 750ml bottle.

Tasting Notes for Early Times 354 Bourbon

Color   – deep amber

Aroma – spicy with sweet fruit, fresh oak and delicate corn notes underscored by a layer of

vanilla and caramel.

Taste    – a lively entry with spice, caramel and vanilla that melt into a mixture of fresh and

dried fruit notes.

Finish   – warm with subtle hints of apple and corn

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Knob Creek Single Barrel Reserve Arriving Soon

Bourbon Buzz just received the following information from Knob Creek:

Knob Creek has big news, and we wanted our faithful Stillhouse fans to be the first to know: In just a few weeks, we’re launching Knob Creek Single Barrel Reserve, the first single-barrel offering from Knob Creek®.

Knob Creek is the only bourbon that puts as much effort into our passion as you put into yours and as a result, our new Knob Creek Single Barrel Reserve is a truly extraordinary bourbon. Knob Creek Single Barrel Reserve has been hand selected, barrel-by-barrel to be a unique expression of Knob Creek’s rich, mature flavor. Bottled at near barrel strength of 120 proof, Knob Creek Single Barrel Reserve will offer you a smooth, nuanced experience with even more of the rich wood and vanilla notes that have made Knob Creek the standout bourbon that it is.

You won’t have to wait much longer: We’ll be shipping our first batch early next year. We’ll send you more information in the weeks ahead, so stay tuned. And get ready to toast a deliciously rewarding new year!

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New Moonshine Debuts From STILLHOUSE

This Fall, craft distiller STILLHOUSE is bringing us a re-birth of a classic. Original MOONSHINE is a versatile new spirit, enjoyed neat, on the rocks, or in a variety of mixed cocktails. Original MOONSHINE is 80 proof, all-natural, and gluten-free. Original MOONSHINE is the first product launched from STILLHOUSE, a premium spirits brand based in Culpeper, VA where the product is charcoal-filtered and distilled four times in a Prohibition-era copper pot still, the same authentic process that has been passed down discreetly for hundreds of years. Created by serial entrepreneur Brad Beckerman and Adam Perry Lang, renowned celebrity chef and restaurateur. Original MOONSHINE is now available in select locations throughout New York, Los Angeles, Austin and Virginia and is coming soon to Las Vegas and Miami. It also will be available off- premise in early 2011 at select retailers.

The Taste:
It blends the recipe of centuries ago with the smooth, refined flavors that appeal to today’s palate:
  • Nose – Freshly snapped cornhusk, but only after a bare drizzle of pure water is added to open the nose.
  • Taste – Smooth, mellow and elegant. A mid warm sweetness of unrefined raw sugar, retaining the richness from freshly picked corn.
  • Finish – A pleasant and tempered clean finish, void of impurities, with a diffused and balanced lingering of warmth.
  • Versatility – the subtle, distinctive character is most noticeable when sipped just shy of neat with a slash of pure water. When wall bruised with ice, it transforms into a creamy, voluptuous, satiny texture. The mixability of this spirit is most friendly to any fruit that has medium or strong acidity, but is also well-matched with most mixers within the bartender’s repertoire.
Signature Cocktail: The Shiner
1 ½ parts Original MOONSHINE
Juice of one-half Lime
3 oz of club soda
Pour Original MOONSHINE and lime juice into an old fashioned glass over ice
cubes. Top with club soda and stir. Garnish with a slice of lime.

Continued updates on MOONSHINE will be posted at :

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Woodford Reserve Releases Limited Edition Maple Wood Finished Bourbon

November 1, 2010, Louisville, Ky. – Woodford Reserve announces the latest extension of its acclaimed Master’s Collection which will be released on November 1. Called ‘Maple Wood Finish,’ it is the fifth in the series of limited edition bottlings and continues Woodford Reserve’s tradition of crafting rare whiskeys that extend the category in bold new directions.

This whiskey is one of the most unique Master’s Collection’s to date as it is the industry’s first bourbon to be finish aged in barrels made from sugar maple wood. Barrels play a key role in producing bourbon, with approximately 70 percent of the spirit’s flavor and aroma and all of its color provided by the barrel. Woodford Reserve’s new offering features bourbon finish-aged in uniquely crafted barrels made of maple wood, something never before done in the industry.

“Sugar maple trees have a complex natural chemistry, rich in calcium, potassium and other minerals, but they are best known for their flavorful sap which contains as much as 3% sugar,” said Woodford Reserve Master Distiller Chris Morris. “Though it was thought that whiskey barrels could not be crafted from sugar maple wood, our Brown-Forman Cooperage has done just that. Of all the distillers in our industry, we are the only bourbon company that crafts its own barrels, giving us unique knowledge and control of the process. The Master’s Collection Maple Wood Finish uniquely finish-ages Woodford Reserve in a toasted, not charred, maple wood barrel, resulting in a whiskey enhanced with hints of maple, honey and cinnamon.”

Ever year, one of the five sources of flavor is changed for the Master’s Collection expressions. These five sources – grain, water, fermentation, distillation, and wood-aging – are unique to bourbon whiskey, and altering just one of them creates a totally new flavor profile.

“Bourbon must be matured in new, charred oak barrels, and in our quest to fully understand the contribution oak wood makes to bourbon, we have studied other Kentucky hardwoods as well,” said Wayne Rose, brand director for Woodford Reserve. “This has led to some exciting discoveries and innovative barrel finish concepts. One of these – Maple Wood Finish – is a first for the spirits industry and has resulted in an amazing, elegant whiskey.”

Maple Wood Finish is the fifth in the Woodford Reserve Master’s Collection series following the Four Grain, Sonoma-Cutrer Finish, Sweet Mash and Seasoned Oak offerings. Released periodically at the master distiller’s discretion, the Master’s Collection whiskeys are extremely limited in quantity and bottled only once, in a proprietary package inspired by the copper pot stills of The Woodford Reserve Distillery.

The inspiration for the Master’s Collection is rooted in the rich history and tradition of what is today known as The Woodford Reserve Distillery. In the mid-1800s distillery owner Oscar Pepper and Master Distiller James Crow studied and recommended use of key processes like sour mashing and charred barrel maturation at the historic Woodford County distillery. These practices are still maintained in the bourbon industry, and today the distillery receives more than 100,000 visitors annually and is the only one in America to use bourbon triple distilled in traditional copper pot stills.”

Woodford Reserve Maple Wood Finish will be sold in 45 U.S. markets, and a limited quantity will be available in Canada, the United Kingdom, Belgium, France, Germany, New Zealand and Australia. Each bottle is individually hand-numbered and presented at 94.4 proof. Available in major metro markets, only 1,676 cases are available with a suggested retail price of $89.99 for a 750ml bottle.

Tasting Notes for Woodford Reserve Maple Wood Finish

Color:            Golden brown.

Aroma:         Rich and sweet with hints of brown sugar glazed baked apricots, milk chocolate and fresh toasted oak.

Taste:            Warm with cinnamon spice, faint hints of maple syrup, berry fruit and a touch of nuttiness.

Finish:          Crisp with delicate maple syrup notes lingering on with a touch of warm fruit.

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Pappy Van Winkle 23 Year Old Bourbon Named “Spirit of the Year”

FRANKFORT, Franklin County, Ky (Oct. 19, 2010) – Wine and Spirits Magazine has named Pappy Van Winkle 23 Year Old Kentucky Straight Bourbon Whiskey “Spirit of the Year” in its annual buying guide issue.  There are only eight spirits of the year in the issue, and Pappy Van Winkle 23 is the only bourbon.

“We are honored to receive this recognition from Wine and Spirits, one of the most respected publications in the spirits industry,” said Julian Van Winkle III. “This caps off an unbelievably successful year for the Van Winkle line as a whole, with major wins for Pappy 15 at the Los Angeles International Wine and Spirits Competition and Pappy 20 at both the International Wine and Spirits Competition and the San Francisco World Spirits Competition.”

The Wine and Spirits annual buying guide issue will be on sale at newsstands October 19th.

About Van Winkle Bourbon

The Old Rip Van Winkle Distillery has a four generation history. The Van Winkle

family’s involvement in the bourbon industry began in the late 1800s with Julian P. “Pappy” Van Winkle, Sr. He was a traveling salesman for the W.L. Weller and Sons wholesale house in Louisville. Pappy and a friend, Alex Farnsley, eventually bought the wholesale house and also partnered with Mr. A. Ph. Stitzel on the purchase of Mr. Sitzel’s distillery.  The three of them merged the two companies and became the Stitzel-Weller Distillery.

In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville. Its prominent brands were W.L. Weller, Old Fitzgerald, Rebel Yell, and Cabin Still.  Pappy had a heavy influence on the operations there until his death at the age of 91. His son, Julian, Jr. took over operations until he was forced by stockholders to sell the distillery in 1972. The rights to all of their brands were sold to Norton Simon, Inc. Later, United Distillers, who eventually ended up with the Stitzel-Weller Distillery, sold off all of the original labels around 1999.
After selling the distillery, Julian Jr. resurrected a pre-prohibition label, the only one to which the Van Winkles kept the rights, called Old Rip Van Winkle. He used whiskey stocks from the old distillery to supply his brand. Julian Jr.’s son, Julian, III took over in 1981 when Julian, Jr. passed away. Julian III has continued with the Van Winkle tradition of producing high-quality wheated bourbon. His son, Preston, joined the company in 2001 and the Van Winkles look to continue that tradition for generations to come.
In 2002 the Van Winkles entered into a joint venture with Buffalo Trace Distillery in Franklin County, Frankfort, Ky. All of the Van Winkle’s whiskey production now takes place at Buffalo Trace Distillery under the same strict guidelines the family has always followed. For more information on the Van Winkle family of bourbon please visit

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Four Roses Bourbon Bootlegger Pizza at Pazzo’s

Four Roses Bourbon and Pazzo’s Pizza Pub have teamed up in celebration of September’s Bourbon Heritage Month to create the “Bourbon Bootlegger”, a unique pizza recipe with a bourbon flair.

“Cooking with bourbon has become such a huge concept and gives dishes of all sorts a unique and complex flavor,” said Four Roses Master Distiller Jim Rutledge. “The Bourbon Bootlegger Pizza is a creative and delicious concept that everyone is sure to enjoy, especially those bourbon enthusiasts.”

The recipe for the Bourbon Bootlegger includes ingredients such as grilled chicken, bacon, red onions and provolone cheese. The sauce is the star of the dish and is comprised of garlic, onion, ketchup, brown sugar, honey, vinegar, Worcestershire sauce, molasses and Four Roses bourbon.

Tom Behr, owner of Pazzo’s Pizza Pub, enjoyed creating the “bootlegger” so much that he went a step further and crafted a sandwich inspired by the pizza. The sandwich consists of the same ingredients used in the pizza and is also served with a side of the special bourbon-infused sauce for customers wanting to savor even more of the bourbon flavor.

“We were thrilled to partner with Four Roses Bourbon and are confident that this offering will be a big seller for us,” said Behr. “Almost everyone loves pizza, and Kentucky is the bourbon capital of the world, so a dish that combines the two will undoubtedly be popular.”

The Bourbon Bootlegger Pizza and sandwich are now available at Pazzo’s Pizza Pub located at 385 South Limestone Street on the University of Kentucky campus.

For more information, visit or

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