Knob Creek, one of the most respected mainstream whiskey brands in America and a highlight of the Jim Beam portfolio, has just unveiled its oldest bourbon ever—continuing the brand’s methodical march towards dominating the super-aged, ultra premium category.
The release isn’t just significant in age; for collectors, die-hard fans, and value-minded sippers alike, it marks an interesting inflection point for classic Kentucky whiskey in a year shadowed in fear about the category’s rapid downturn.
It’s also a highlight at a tumultuous time for one of the world’s largest and most famous whiskey producers, Suntory Global Spirits, whose roster of iconic brands includes Jim Beam, Maker’s Mark, Laphroaig and The Yamazaki among many others.
In early September, the conglomerate’s well-respected CEO of 10 years and one of Japan’s most prominent business leaders, Takeshi Niinami – who is widely credited with leading the successful blockbuster merger between Suntory and Jim Beam – chose to resign for seemingly strange reasons, at least from the perspective of many living outside of Japan and unfamiliar with its incredibly strict standards around CBD.
Numbers big and small
The newly revealed Knob Creek 21 Year Old is the brand’s oldest single release and follows in the footsteps of 18-year-old, 15-year-old and 12-year-old bottles introduced over the last half-decade.
Beyond the sheer maturity of the whiskey, the bottle is also notable because its production spans two eras—Fred Noe distilled it before Beam’s $16 billion acquisition by Suntory in 2014.
Whiskey geek interest is understandably high: fans on Reddit and bourbon enthusiast forums have debated every angle, from tasting notes to allocation and price.
At 100 proof, the 21-year-old doesn’t offer headline-grabbing cask-strength heat or “purity” that many die-hard fans crave. Like previous Knob Creek releases (and many other premium offerings from different distilleries), it also bears the sometimes dubious distinction of being “small batch.”
That said, the decision to bottle at a somewhat lower proof also makes sense as a calculated choice. Bourbon stops tasting pleasant past a certain age, largely because the wood flavors of the barrel eventually overwhelm the palette.
As such, a slightly lower proof likely brings balance and subtlety, letting the bourbon’s complexity shine while holding back unnecessary fire.
Tasting notes from reviewers and retailers cite aromas of seasoned oak and caramelized sugar, with lingering warmth and complexity on the finish.
