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Kings County Peated Bourbon Whiskey
Kings County Peated Bourbon is a hybrid of two whiskey traditions from Brooklyn's Kings County Distillery, New York City's oldest operating whiskey distillery since Prohibition. It follows American bourbon rules, with a high-corn mashbill and aging in new charred oak barrels, but the malted barley portion is grown and kilned over peat smoke in Scotland (originally sourced from UK maltster Thomas Fawcett). The idea came from distillery alumnus Rob Easter, who suggested using leftover peat from Kings County's single malt production in the bourbon recipe; founder Colin Spoelman has said he believes they were the first distillery to try it. The whiskey is double pot distilled, carries a four-year age statement and is bottled at 90 proof (45% ABV). The distillery describes smoky barbecue and campfire notes layered over bourbon sweetness, with Spoelman calling it a bourbon that tastes less sweet, bolder and more robust than most, best enjoyed neat. First sold in 100- to 300-bottle tasting-room runs in 2014, it is now a core release and a Double Gold medal winner.
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