Knob Creek is a small-batch Kentucky straight bourbon poured at Grappa, the Mediterranean restaurant in Seattle’s Queen Anne neighborhood. Produced by the Jim Beam distillery in Clermont, Kentucky, it is a fuller, more robust pour than many of its peers, and we keep it on the list for guests who want a bourbon with genuine depth and presence alongside dinner on Boston Street.

About the Distillery

Knob Creek is made at the Jim Beam distillery in Clermont, Kentucky, one of the most storied names in American whiskey, with a Beam family lineage stretching back more than two centuries. Knob Creek itself was introduced as part of the small-batch movement, named for the creek near Abraham Lincoln’s boyhood home and crafted to recall a bolder, pre-Prohibition style of bourbon.

Style & Mash Bill

This is the standard Knob Creek bourbon, built on the traditional Jim Beam corn-forward mash bill rounded with rye and malted barley. The whiskey is patiently aged and bottled at a higher strength than many everyday bourbons, giving it a rich, full body. Maturation in deeply charred new oak lends pronounced caramel, toasted oak and a warm, spiced backbone.

Tasting Notes

The aroma is deep and inviting, with caramel, vanilla, toasted nuts and oak. The palate is full and richly flavored, carrying brown sugar, maple, baking spice and a pleasing woody char. The finish is long and warming, with lingering oak and sweet spice that rewards a slow, unhurried sip.

What to Pair It With

The bold body of Knob Creek is a confident match for our American Wagyu steaks and stands up handsomely to our Sicilian meatballs. It also pairs richly with the flourless chocolate cake. Explore the full dine-in menu to round out your evening.

How It’s Served at Grappa

We pour Knob Creek neat or over ice at $12, whichever suits your taste.

FAQ

Where is it from?

Knob Creek is made at the Jim Beam distillery in Clermont, Kentucky, part of a Beam family whiskey lineage spanning more than two centuries.

What does it taste like?

It is full-bodied and rich, with caramel, vanilla, toasted oak and warm baking spice, finishing long and warming.

Is it a high-rye or wheated bourbon?

Neither. Knob Creek uses the traditional corn-forward Jim Beam mash bill with rye and malted barley, giving it a bold, classic bourbon character.

When you are ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.