Last night, I was fortunate enough to attend a rooftop pig roast and bourbon tasting by Knob Creek on the west side of Manhattan. I still remember receiving the invite weeks ago and thinking to myself, “Wow. There’s absolutely no way I’m going to miss this.”
After a series of quick train rides into the city, I was among the first to arrive. Upon my arrival, I was so excited that I actually blew right past the person who was supposed to sign me in and made my way straight to the bar. She eventually chased me down, took my name and all was right in the world…mostly because, by that time, I was already sipping on a glass of Single Barrel on a rooftop in NYC overlooking the East River at sunset.
The night unfolded effortlessly with only a few minor weather hiccups. I mingled, I drank and I had my fair share of a deliciously roasted pig that was prepared by celebrity chef Michael Symon. It was a grand evening. By the end of the night, everyone was schmoozing and having a lot of fun. Perhaps even too much fun.
As Symon was finishing up his demonstration for a grilled glazed pineapple dessert, the North American Bourbon Ambassador for Jim Beam, Adam Harris, came out and began to extol the virtues of Knob Creek. One of the model-esque cocktail waitresses came up to me and handed me and everyone else a tumbler filled with something new. Something strikingly different. It’s aroma filled my nostrils with a sweet, almost candy-like scent, it was all I could do not to go ahead and take the first sip, but figured I’d show some restraint. That’s when Mr. Harris hit us with the news.
In my hand was a glass of Knob Creek’s brand new Smoked Maple Bourbon.
I can now say with utmost excitement that I am officially one of the first people to taste Knob Creek’s Smoked Maple Bourbon outside of the distillery. In fact, it was so new that it didn’t even have an official bottle or packaging. And the flavor! To say it was delicious would be a gross understatement. The distinguished taste of the smoked maple was prominent yet didn’t take away from the initial flavor of the bourbon, making quite an excellent drink.
I’m not sure when this new bourbon will be made readily available at your local liquor store, but you can bet your ass we’ll be keeping you in the loop. Cheers.
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