We age Knob Creek for 9 years, longer than any other small batch bourbon we know of.

And our new American white oak barrels are charred over an open fire for a level 4 char – the deepest char possible. It’s this intense charring and longer aging that brings out our big, bold flavor reminiscent of pre-prohibition quality.

Barrels are stored in 9-story rack houses for aging. The barrel placement is one of the most important aspects of the aging process. The top racks are warmer/drier so the barrels experience more evaporation, thus creating a higher proof (near 145) with more compact flavor. The bottom is a cooler, damper area, so the barrels will actually take in moisture resulting in a lower proof (110-125) and a softer bite. The middle is what Booker Noe called “The Center Cut” and is the most unchanging. For the original Knob Creek bourbon we blend a small batch of barrels from fixed locations to create a consistent flavor time after time.

The temperature in the rackhouse cycles with the seasons, which allows the bourbon to breathe in and out of the charred barrel. Each natural cycle in and out of the wood adds the rich amber color and the distinctive flavors that go into each small batch.