A bourbon made more like Scotch whisky, Kings County uses 80% New York organic corn from the Finger Lakes and English Golden Promise barley for a high malt recipe that avoids the wheat or rye typical in Kentucky bourbon. This is double pot distilled before being aged in a variety of new charred oak barrels for 3-6 years.
Wintery spice prickles through caramel, vanilla, and toasted oak.
Brioche, nutmeg, and corn-on-the-cob smothered in salted butter.
Long and robust.
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