A visit to Kings County Distillery in Bushwick, Brooklyn
I was intrigued to notice a barrel of rye (see third photo) in addition to their normal offerings of moonshine and bourbon, but apparently it was a one-off experiment they have no plans to reproduce as of yet. As founder Colin Spoelman explained to me, rye is apparently much more difficult for them to obtain (particularly given their goal of using as many ingredients from New York State as possible) and is much more difficult to work with than the corn and malted barley they use in their other products.
To be honest, I’m not yet as big a fan of King’s County’s bourbon as I’d like to be. I find it a bit too woody (or as they describe it, “piney”), which I’m guessing may have something to do with the accelerated aging process it undergoes (in order to get an aged bourbon to market quickly, they use small barrels, which have a higher wood-to-liquid surface ratio). It sounds like they’re refining their process all the time, though, and I’m eager to see what they’ll be able to do once they move into their far more capacious new digs at the Brooklyn Navy Yard.
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