Another instance of a giddy ol' me just happy to find decent American whiskey products in my local OH liquor store, this time with a reliable sub-brand and a high aged product that seems to check a good number of boxes. Jim Beam/Knob Creek will always have a special place in my heart, as my wife and I bonded over it as our first favorite many years ago, so it's great to see new products from them, especially when they are permenant additions. I didn't realize/remember until I read the Distiller description that Knob Creek's rye dropped the age statement for a good while until last year, as I always thought of it as a 7 year by Mandela Effect anyway. Even though I enjoy younger rye whiskeys that better carry the spice and bite from the grain, I'm always curious when I can try much higher-than-average aged versions. Since the proof is the same (I'd kill for a cask strength version of this, though), and the mash bill is believed to also still be the same piss-poor ~50% rye of old (laughable to even call this small of an amount rye whiskey), we'll see if this can transform the brand's rye whiskey portfolio enough to justify continued purchasing. At quick glance, the color in the glass is very dark, almost chocolatey, but upon closer inspection, still retains a bit of the lighter golden brown and a clear miniscus that's expected at this proof age combo. The nose surprises me, since despite the low amount of rye in the mash used, it's really the star here, giving notes of cinnamon candy, fresh lemon oil/peels, and even fresh sweet cherries. I think these notes are more easily detected here versus the 7 year because the unnecessary corn has had more time to mellow and turn into the sweet notes that don't distract from the spicy, intense rye. Indeed there are notes of rich chocolate, toffee, and sweet oak that also play nicely here on the nose, with an overall ethanol that just starts to burn only after repeated smelling and dips into the glass entrance. The flavor begins rather plain and expected, with the base proof and spicy notes from the rye beginning to root around the gums and digging deep to deliver that whole-mouth burn. The age here isn't tasted through the barrel so much as it is through the mellowing and softening of the rye spice, letting it become more approachable for the casual drinker, and providing less of the citrus and fruity notes that a younger version may carry. While it is still spicy and full-bodied, the finish is dry and tastes like it would be fruity, but again, I think the longer age took away this note. With all the added corn and the longer age time on this new 10 year rye, this very much drinks like a spicier and drier bourbon. This is usually the case with very near-minimum rye whiskeys, and this one is no exception. It's already a sin to water down anything with a decent age statement (which I consider to be 10 years or more), and the extremely low rye percentage makes this strike two. The age here works, and the price point is very good (I was too excited in the store to see if I got it at MSRP or not), but the only reason this tastes objectively better than the 7 year is because of all the added corn, which begs to be developed over longer periods of time in the barrel. If you're looking to expand your bourbon collection and especially want to compare it to the Knob Creek bourbon line, this and/or the 7 year rye would be your next steps. However, if you're a rye whiskey purist and want something spicier, more aggressive, and more true to the grain, I'd avoid the Knob Creek rye brand for this; even though the price point is fairly impressive, there are better rye options that can be spent for the same dollar amount or, more likely, for far less.