Fort Hamilton Double Barrel Bourbon Whiskey

Fort Hamilton is a Brooklyn distillery best known for its crusade to revive New York Rye, so the Double Barrel Bourbon is the outlier in the lineup — and a surprisingly good one. Founder Alex Clark, an English expat who found his home in Brooklyn's bar scene and its Revolutionary War history, named the distillery for the nearby army base and stamps every label with "Hearts of Oak," the emblem of Alexander Hamilton's first artillery company. As with the rye, "double barrel" means two whiskeys, not a finishing cask: a blend of Fort Hamilton's own high-rye bourbon — 70% corn, 25% rye, 5% malted barley — with the well-known MGP high-rye recipe of 60% corn, 36% rye, and 4% malted barley from Lawrenceburg, Indiana. Both are aged in heavily charred new American white oak in the distillery's heated Brooklyn waterfront warehouse, then married from hand-selected barrels in batches of just 500 bottles and bottled non-chill filtered at 92 proof (46% ABV). Whiskey Consensus found the nose packed with vanilla, apple, and brown sugar, opening into a creamy, medium-bodied palate that starts as a vanilla bomb and turns to caramel and spice, finishing on burnt brown sugar with oak and lingering rye tingles and virtually no burn — and rated it a high recommendation at around $40, equally at home as an everyday sipper, a cocktail base, or a first bourbon for someone just starting out. Drinkhacker gave the line an A.

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