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Jim Beam Distillery – Bourbon straight on

Knob Creek is named after a rivulet in Kentucky, the home of President Abraham Lincoln. His steadfast attitude seems to serve as an example for this straightforward bourbon. The square ‘chemist’s bottle’ suits these traditional values perfectly, as does the striking label which is reminiscent of the old tradition of wrapping bottles in newspaper. To this day, a mixture of experience and craftsmanship is the recipe for success for the bourbon from Knob Creek.

The bourbon was at the peak of its success in 1919, when the nationwide prohibition of the sale, manufacture and transport of alcohol began – lasting until 1933. Following this, a new start was impossible for many distilleries; others couldn’t finance the customary long maturing process of the bourbon. This situation motivated Booker Noe to revive the traditional bourbon style from the time before the prohibition: rich in aroma, with discreet sweetness due to year-long maturation in strongly ‘toasted’ wooden barrels from American white oak. In 1950, he joined the family business – his mother was the daughter of Jim Beam, which meant bourbon was already in his blood – and completed his training as Master Distiller. With the small series of premium bourbon he launched, the term ‘batch’ (small) was established and revolutionised the industry. His son, Fred Noe, continues with this clear strategy: “I learnt the business from scratch, listened to my father and learnt on the job. I know what it means to make perfect bourbon. Each bottle is a reflection of my family.” Since 1992, the Knob Creek brand has represented these values with the perfect combination of tradition and top quality.

A golden trio was successful at the World Spirits Award: Knob Creek Rye Whiskey Small Batch, Knob Creek Single Barrel Reserve Bourbon and Knob Creek Straight Bourbon.

See-Destillerie: From gin to whisky in the Salzkammergut

A gin for every region in the Salzkammergut: the Peinsteiner family has repeatedly made news in recent years because of this motto and has made a name for itself far beyond the regional borders. It went a step further with the Wolfgangsee Single Malt Whiskies, a challenge they were more than willing to take on. In 2018, they developed their own whisky mash system, the still received a whisky helmet, and the first whiskies were distilled in a pot still as a twofold process. This concept allows creative work and development. It regularly results in new mashes, and new barrel types and combinations are often used for barrel maturation. Filled into oak barrels, the liquid gold is stored within the old walls of the monastery wine cellar dating back to 1528, the oldest building in St. Wolfgang.

In spring 2022, the first pure pot still whisky distillery at Lake Wolfgangsee went into operation. The discontinuous distillation procedure in two copper pot stills takes an enormous amount of time, consumes resources and is also costly. Despite more modern alternatives, the traditional pot stills continue to be reliable centuries later in the manufacturing of single malt whisky and ensure the development of a special aroma and taste profile.

At the World Spirits Award 2025, there was Double Gold for Wolfgangsee Whisky 1528 CASK STRENGTH PEATED (Spirit of the Year 2025), Gold for Wolfgangsee Whisky 1528 OBERLAND, Wolfgangsee Whisky 1528 UNTERLAND, Wolfgangsee Whisky 1528 SHERRY CASK, Wolfgangsee Whisky 1528 UNTERWELT, Wolfgangsee Whisky 1528 CASK STRENGTH SHERRY and Wolfgangsee Whisky 1528 CARAMEL CREAM.