Kings County Distillery’s Straight Bourbon is made from New York State 80% organic corn and 20% English malted barley, is twice distilled in copper pot stills and then aged in new charred oak barrels for two years on average.
Rich in caramel, vanilla and holiday spice, the texture is very smooth, a spirit of the quality we normally associate with top notch Cognac, and the finish is spicy, lingering and perfumed. Wonderful stuff that is easily good enough to sip from the flask.
The nose offers spicy, cedar, fresh oak and roasted malt notes. The palate is really spicy and fine; there's real depth of malt and fruit cake notes shot through with higher notes of citrus, fresh vanilla as well as cinnamon and other autumnal spices.
Kings County Distillery is New York City’s oldest, largest, and premier whiskey distillery, the first since prohibition. Founded in 2010, Kings County makes handmade moonshine, bourbon, and other whiskeys out of the 119-year-old Paymaster Building in the Brooklyn Navy Yard. They use New York grain and traditional distilling equipment to make distinctive spirits. Kings County’s whiskeys have won numerous awards from the American Distilling Institute, the American Craft Spirits Association, and the prestigious San Francisco World Spirits Competition, and have been praised by the New York Times, Wine & Spirits Magazine, GQ, The New Yorker and other sources. Kings County’s whiskeys are mashed, fermented, distilled, and aged onsite in Brooklyn and never sourced from other producers.
In short, Kings County have emerged as one of the USA’s most exciting craft distilleries, scooping a string of awards and critical successes along the way. Like all stories that result in the highest quality, this one has many small steps that all reflect a deep knowledge of craft and history.
Kings County Whiskeys are super classy yet full of character. The approach draws from a wide range of Whiskey (and Whisky!) traditions – from the illicit bootleggers of Kentucky to the best Bourbon and Scotch Whisky distillers – as well as a lot of trial and error. The Kings County style hinges on a unique, mostly organic (where possible), produce driven, malt-rich mash bill and its idiosyncratic fermentation and distillation process to create some of the purest and most toothsome Whiskey on the market. In a nutshell, Kings County open ferment and then use a pot still (both very unusual practices for Bourbon or moonshine) and then take only very narrow ‘cuts’ (i.e. select only a tiny proportion of spirit from the very heart of the distillation). So, while their Whiskeys are not inexpensive, the quality shines through in very sip.
ERIC ASIMOV - NEW YORK TIMES
Exotic and deep, with flavors of grain, licorice, vanilla and molasses.
Double Gold Medal - San Francisco World Spirits Competition 2019