Kings County Peated Bourbon Tasting Notes
45% ABV and aged for “at least one year”. The mash bill for this unusual bottling is 70% New York sourced corn (from Lakeview Organic Grain) and equal parts peated and unpeated British barley. It is also award winning: San Francisco World Spirits Competition 2016 – Double Gold. American Distilling Institute (ADI) Craft Spirit Awards 2016 – Silver.
Price: £30.67 (for 20cl…) (Amathus Drinks)
Nose: Sweet vanilla, orange peels and a light smoke – like a subtle honey barbecue sauce. Also softer notes of red grapes, dry hay and light leather.
Palate: Initially oranges and burnt sugar, followed by grilled pineapple. Hints of vanilla and tobacco and a touch of aniseed. Salted pretzels.
Finish: Dry smoke and spices: chilli, black pepper, cinnamon and aniseed. Slightly maritime.
Overall: An interesting mash bill, resulting in a sweet, spicy and lightly smoked dram. It could use a couple more years in the barrel to balance the flavours in my opinion, but you can’t deny that peat and bourbon make a delicious combination. The only thing that is stopping me from buying a bottle is the price.
About Kings County Distillery
Founded in 2010, Kings County was the first legal distillery in New York City after prohibition. They currently operate from Brooklyn Navy Yard – not far from the site of the Brooklyn Whiskey Wars of 1869s – using Scottish copper pot stills to produce a variety of craft whiskey and moonshine. And they truly are craft – they use a Williamsburg typewriter to make the labels, and affix them to the bottles using a hairdryer.