Fort Hamilton Single Barrel Rye Whiskey

This is the bottle Fort Hamilton exists to make. New York Rye was America's original whiskey — the most popular spirit in the country before Prohibition and the foundation of the Manhattan, the Old Fashioned, and the Sazerac — and founder Alex Clark, an English expat turned Brooklyn bartender with a Revolutionary War obsession, built the distillery to bring it back exactly as it was: rye grain, malted barley, yeast, and water, with zero corn in the mash. The Single Barrel is distilled from 90% New York-grown rye and 10% malted barley, entered into the barrel at a deliberately low 120 proof so the grain leads over the wood, and aged three to five years in 53-gallon char #3 new American white oak in a heated warehouse on the Brooklyn waterfront, where the whiskey keeps working through New York winters. Each barrel is bottled on its own, non-chill filtered, at 90 proof (45% ABV), hand-labeled with batch, barrel, and bottle number. Drinkhacker rated it an A, finding cinnamon, caramel, mint, and cereal grain on a gently rounded nose, then a surprisingly assertive palate of cinnamon, mint, and black pepper opening into caramel and vanilla, with a very long finish carrying dark chocolate. The Whiskey Wash called it a historical reenactment of whiskey's American roots — vanilla and brown sugar livened by juniper, eucalyptus, and lime zest, with cool minty rye spice balanced by sweetness and char. A great sipper, and it makes a Manhattan the way the drink was meant to taste.

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