Knob Creek
Single Barrel
Tasting Notes
120 Proof
Color: Auburn
Nose: Oak, Anise, and a Background of Caramel
Taste: Honey, Oak, Dark Fruit, Cola, and a Pinch of Chocolate of on the Sides of the Tongue. There is doughiness on the hind palate. Once water is added a hint of tobacco and leather is noted..
Finish: A sharp high finish with a spicy note.
Body: Medium
Personality: James Bowie
Impression: This bourbon is better enjoyed neat. We find that with the addition of water the bourbon becomes less complex and the finish is diminished. For the price point Knob Creek Single Barrel is an all-star.
Mexican street corn: create a seasoned oil in mixing bowl using 4 tsp grapeseed oil, 1/4 tsp table salt, 1/2 tsp chili powder and roll six ears of corn in it. Sear corn on all sides on grill or skillet until all sides have some char. Then coat corn with sauce made of 4 tbsp mayo, 3 tbsp sour cream, 1/4 tsp chili powder, 1/4 tsp black pepper, 3 tbsp chopped cilantro, 1 clove minced garlic, 1/3 cup queso Fresca and serve....adapted from ATK
Mexican pulled pork- take 4 lb pork butt and cut into 2 inch cubes and trim off fat. Put in Dutch oven with 1 tsp dried oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, 2 bay leaves, 2 tbsp lime juice , juice of one orange with the spent orange halves and 2 cups water. Bring to a simmer and then put in 300 oven for 3 hrs and flip the meat half way through . At 3 hrs, remove meat and strain all solids then reduce the braising liquid to a glaze. Pull the pork into shreds then add glaze and put under broiler 10 min rotating the exposed pork every 2 min. Serve in a toasted flour tortilla with garnishes of scallion, sour cream, queso Fresca , radishes and avocado with lime wedges...adapted from ATK
Pork Carnitas and Mexican Street Corn