Review: Knob Creek Bourbon and dinner at Pharmarium
Knob Creek bourbon is produced in "small batches" to restore the standards of pre-prohibition bourbon, aged for 9 years in the deepest charred American oak barrels and bottled at 50% abv. Being a big bourbon fan this sounded pretty good to me, and here are my tasting notes:
Nose: Rich and rather sweet with prominent notes of toffee, roasted nuts, maple and vanilla with some spiciness and hints of charred oak and ripe fruit. Mouth: Medium-bodied with an emphasis on oak and spice together with a mild alcohol burn, which soon evolves into comforting notes of brown sugar, vanilla and some baking spices and ripe tropical fruit thrown in for good measure. A dry, woody bitterness appears as it slowly fades and makes way for a tad bit more smoke and spicy alcohol burn.
In conclusion, Knob Creek is a bold and delicious bourbon which I'm sure will be embraced by the curious Swedish market. However, I think I'd prefer the bitterness to be toned down a notch or two.
Anyway, as if that wasn't enough, Edrington also had the good taste of inviting me to an exclusive Knob Creek dinner at Pharmarium. Unfortunately my camera failed me this evening so please excuse the horrible photos.
|Jonatan Östblom-Smedje, Delirium cocktail|
The main course - a very successful combination of fennel pork sausage, confit pork belly and pork crackling with lacto-fermented cabbage, fava beans and roasted chestnut - was paired with a classic Manhattan (Knob Creek, Carpano Rosso vermouth, bitters) and the subtle sweetness of the drink did wonders balancing out the salty, fatty meats.
|Praescriptum No. 2|
This dinner showed both that Knob Creek works very well in cocktails, and also that food and cocktail pairing is something that more restaurants should look into. Great stuff, guys!