Kings County Bourbon is made with a mashbill of 80% New York corn and 20% English barley. It is aged for two years or more in charred 10- and 15-gallon oak barrels, and forgoes the typical wheat & rye that are common in bourbon recipes for a high-malt recipe. Smooth, spicy, and complex, this bourbon is a precocious whiskey, surprisingly robust for its age with notes of cinnamon, nutmeg, black pepper, and vanilla.
San Francisco World Spirits Competition: double-gold 2019, gold 2017, bronze 2018. ADI Craft Spirit Awards: silver medal 2013 and 2014 (Best in Category), 2012, 2017, 2019, bronze 2018. ACSA Awards: silver medals (2) 2014, 2016, 2019; bronze 2017, 2018.
“Crisp Demerara sugar; sumptuous texture, aided by melt-in-the-mouth natural caramels; an excellent outpouring of citrus-tinged vanilla; for a year-old bourbon the sugars have accumulated charmingly (89=excellent).” – Jim Murray’s Whiskey Bible 2013 “Exotic and deep, with flavors of grain, licorice, vanilla and molasses.” (#2 Craft Bourbon, 3-Stars) — Eric Asimov, New York Times 2014. “Top Ten Bourbons” —Time Out New York, 2014
For almost 9 years, we’ve been a brand that sold in pint and half-pint sizes, emphasizing our small and careful production. It was a fit for our core audience, New Yorkers who might not have wanted to lug a giant bottle on the subway and it made an expensive whiskey more accessible for first time buyers. But now we have many repeat customers and are sold well beyond New York City in 20 states and 6 countries, so a full sized bottle is overdue. Our new bottle is custom-designed for Kings County, imported from England, and we think is a package that is presents our whiskey in the best possible way without changing our brand.