Whiskey

For the Willett family, distilling craft whiskey is a family tradition. During Reconstruction, John David Willett the family patriarch began distilling whiskey at the Moore, Willett and Frenke Distillery, which was situated just outside of Louisville, Kentucky. In 1898, his son, A. Lambert Willett who was 15 years old at the time began following in his fathers footsteps. Three decades later, Lambert, together with his son, Thompson, purchased a farm on the outskirts of Bardstown, Kentucky, and began construction of the Willett Distilling Company. While the Willett Distilling Company eventually changed its name to Kentucky Bourbon Distillers, the family tradition lives on Even Kulsveen, the current owner of KBD, is Thompson Willetts son-in-law.In keeping with family tradition, Kentucky Vintage Bourbon is an authentic Kentucky straight whiskey. Bottled at a robust 90 proof, the bourbon has a golden chestnut color, along with an aroma of oranges, lemons, clovers and honey. Notes of ginger, caramel apples, roasted nuts and creamy vanilla dominate the palate, and give way to a finish accented by hints of almonds and black pepper. Kentucky Vintage Bourbon won the Double Gold Medal at the San Francisco World Spirits Competition, and earned four stars from F. Paul Pacults Spirit Journal.With its combination of age, taste and proof making it an unparalleled value, Kentucky Vintage Bourbon is one of the best kept secrets on the whiskey market. Pick up a bottle today!

Kikori was launched in the Fall of 2015 by Ann Soh Woods, an up and comer in the Japanese Whisky scene. Ann, founder and owner of Soh Spirits, is a bold spark of brilliance, with her fresh take on Japanese whisky. Her imaginative 100 percent rice based Japanese whisk(e)y -which she chose to spell with an e, to distinguish Kikori from other Japanese whiskies- won gold at the 2016 San Francisco World Spirits Competition.The Alcohol and Tobacco Tax Bureau didnt know how to classify it at first, but it is a whiskey. It is similar to its cousin Shochu -a Japanese alcohol distilled from rice or sweet potatoes- but is served at a higher 41 percent ABV than shochus 25-35 percent.Woods had a fascination with whiskey, and her frequent trips to Japan, roused intrigue for the rituals and traditions of Japanese alcohols. Rice is a huge part of Japanese culture. By distilling whiskey from this prominent grain, Woods seeks to capture the spirit of Japan. This is how the imaginative whiskey was born. Introducing bold ideas like these into such a male dominated old school market like the whiskey industry had its challenges. It is always assumed that I am a sales representative when I visit accounts, and it is always a pleasant surprise when they find out I am the founder. Said Woods in an interview with Munchies Magazine.Not to mention overcoming language and cultural barriers. Kikori is distilled in Kumamoto on the island of Kyushu, Japan, the birthplace of Kikori. When approached with the unconventional idea for her Japanese whiskey, distillers were skeptical, but the new drink has gained popularity. Woods depended on a master distiller for the formula, and it has become a success.Kikori states that the rice is sourced locally from the Kumamoto rice paddy. Located alongside the Iwase River, Kumamoto has a distinct volcanic rich soil. The signature rice is cooked in giant steel steamers, and distilled using pure mountain water, the rice ""has been cultivated in southern Japan for over 2000 years in the nutrient rich, volcanic soil of Kyushu Island. The rice grows in the rich volcanic loam formed through eons of lava flow and ash deposits. Its distilled with fresh mountainous waters that flow through ancient volcanic rocks that are millions of years old. The rice gives it a unique aromatic profile with a floral and fragrant aroma and a velvety smoothness to the palate. No coloring or sugar is added, and it ages in American, French, and sherry oak anywhere from three to seven years. Pick up a bottle of Kikori today!

Kilbeggan Distillery, Irelands oldest operating distillery, was founded by Matthias McManus in 1757 on the banks of the river Brosna, where there is an abundance of the three essential ingredients for making whiskey water, grains, and turf. McManus passed the distillery down to his son, John, who managed the distillery until the turn of the century when John was executed for his part in a local uprising against English rule.Over the next two centuries, the distillerys ownership changed hands frequently, and after a severe Irish depression in the 1920s and 1930s, the distillery closed down for good in 1957 and began to fall into disrepair. Fortunately, the local community rallied around Kilbeggan Distillery, restoring the distillery and, with the help of Irishman John Teeling and his Cooley Distillery the first new distillery in Ireland in over 100 years opening and recommencing production at the new Kilbeggan Distillery in 2007.This Kilbeggan single grain whiskey is twice distilled from 94 percent corn and 6 percent malted barley. Made using pure Irish spring water, the resultant wort is transferred to wooden washbacks for fermentation. The fermented liquid is then double-distilled in copper pot stills, which allows the whiskey to retain many of the raw flavors of its ingredients. Incredibly, the second distillation is done through the oldest working pot still in Ireland, which is over 180 years old. Aged in former bourbon casks for at least four years.Pick up your bottle today!

Kilbeggan Distillery, Irelands oldest operating distillery, was founded by Matthias McManus in 1757 on the banks of the river Brosna, where there is an abundance of the three essential ingredients for making whiskey water, grains and turf. McManus passed the distillery down to his son, John, who managed the distillery until the turn of the century, when John was executed for his part in a local uprising against English rule.Over the next two centuries, the distillerys ownership changed hands frequently, and after a severe Irish depression in the 1920s and 1930s, the distillery closed down for good in 1957 and began to fall into disrepair. Fortunately, the local community rallied around Kilbeggan Distillery, restoring the distillery and, with the help of Irishman John Teeling and his Cooley Distillery the first new distillery in Ireland in over 100 years opening and recommencing production at the new Kilbeggan Distillery in 2007.Kilbeggan Irish Whiskey is produced in traditional Irish fashion once the mash is made from cereals of grain and barley, along with pure Irish spring water, the resulting wort is transferred to wooden washbacks to ferment. The fermented liquid is then double-distilled in copper pot stills, which allows the whiskey to retain many of the raw flavors of its ingredients. Incredibly, the second distillation is done through the oldest working pot still in Ireland, which is over 180 years old.After distillation, Kilbeggan Irish Whiskey is placed in ex-bourbon casks and left to age for three years inside Kilbeggan Distillerys 200-year-old granite warehouses. This aging gives the whiskey a clean nose, with aromas of breakfast cereal and green apple. The palate is lush, with a pronounced malt and honey character, and leads to a long, delicate finish with spices, grape notes and oak all coming together.Pick up a whiskey from Irelands oldest distillery today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. When we first started work on Kilchoman in 2003, says Anthony Wills, the distillerys founder, the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky-making process was done on site and I think we have managed to do just that.Kilchoman Islay Single Malt Scotch Whisky is made from Publican barley grown directly on the distillerys grounds. (Publican barley is more resilient to Islays harsh weather than traditional strains of barley.) Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Kilchoman 100 percent Islay single malt is exactly what it says it is; 100 percent Islay, with all parts of the whisky making process, from barley to bottle, completed on site at the Kilchoman farm. The single malt carries quite a distinction, as it is the only distillery in Scotland to produce single malt in this traditional hand crafted way (Kilchoman). Produced from barley directly sourced and exclusively grown on the distillery grounds, the peating levels are slightly lighter than the other expressions in the Kilchoman stable, yielding a fresh, floral balance when coupled with the bourbon cask maturation.100 percent Islay is aged in a combination of fresh and refill ex Buffalo Trace bourbon barrels. Robin Bignal, Production Manager; As the bourbon barrel maturation influences the spirit over time it has taken on a real depth of character and complexity to add to the light citrus fruit and peat smoke of the Kilchoman spirit.This whisky won a Silver Outstanding in the Scotch Single Malt - Islay category at the 2017 International Wine and Spirit Competition. Bottled at a solid 100 proof, the 100 percent Islay Way.Get your bottle today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillerys founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that."Kilchoman Single Malt Scotch Whisky is made from fresh barley, which is harvested and then malted at the distillerys malthouse (Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley). Once the barley has been malted, it is dried over a peat flame for ten hours. This drying process the barley is peated to approximately 20 phenol parts per million contributes a smoky, iodine-like flavor to the whisky. After the barley has been dried, it is fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Kilchoman Loch Gorm Single Malt Scotch Whisky is aged for five years in casks that were previously used to mature Oloroso sherry. As a result, the whisky is slightly fruity, with an aroma of spices and soft peat. Notes of sweet fruits, bananas and pears dominate the palate, and are balanced by a subtle peaty undertone. The finish is long and clean, with a burst of citrus.13,500 bottles had only been released.Hurry up and pick up this fine bottle of Kilchoman today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillerys founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that."Kilchoman Machir Bay Islay Single Malt Scotch Whisky is made from Publican barley grown directly on Kilochman Distillerys campus (Publican barley is more resilient to Islays harsh weather than traditional strains of barley). Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Kilchoman Machir Bay 2013 Islay Single Malt Scotch Whisky is crafted from a marriage of four and five year-old whiskies that have matured in American oak casks that were previously used to mature bourbon. Following its initial maturation, a portion of the whisky is double-barreled, or finished, for approximately one month in casks that were previously used to mature Oloroso Sherry. "We practice a very strict wood policy regime at Kilchoman, which is crucial in our ability to produce such a high-quality young single malt," says Wills.As a result of the extraordinary strain of barley used to craft the whisky, along with its unique maturation process, the whisky has a peaty aroma with touches of salty tang and citrus. The aroma gives way to notes of vanilla, coconuts, papaya and malt on the palate, which are balanced by hints of cinnamon and baking spices. The finish is peaty and fresh, with a long, lingering touch of vanilla and caramel.Kilchoman Machir Bay Single Malt Whisky was named the Whisky of the Year at the International Whisky Competition in 2013. In addition, the whisky earned the Gold Medal at the International Wine and Spirits Competition in 2012.Pick up a bottle today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillerys founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that."Kilchoman Islay Single Malt Scotch Whisky is made from Publican barley grown directly on the distillerys grounds. (Publican barley is more resilient to Islays harsh weather than traditional strains of barley.) Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Named after a small, rocky inlet located near the north of the distillery, Kilchoman Sanaig Islay Single Malt Scotch Whisky is only the second continuous bottling from Kilchoman Distillery, and, together with Kilchoman Machir Bay Islay Single Malt Scotch Whisky, will form the distillerys first-ever permanent range.Kilchoman Sanaig Islay Single Malt Scotch Whisky has predominantly an Oloroso Sherry influence, with a small percentage of the whisky aged in ex-bourbon casks. According to John MacLellan, Kilchomans Distillery Manager, Sanaig is "a beautiful marriage of bourbon and sherry maturation balanced with classic Islay peat smoke and light citrus sweetness."As a result of the extraordinary strain of barley used to craft the whisky, along with the significant time it spent in Oloroso Sherry hogsheads, Kilchoman Sanaig has a sweet, peaty aroma complete with notes of apple cinnamon and caramel. The palate is filled with even more peat smoke, toffee, butterscotch and raisins, and leads to a bold finish marked not only by fruit and pie crust, but also pepper and star anise.Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.Glengyle Distillery was founded in Campbeltown in 1872 by William Mitchell. After five decades of distilling malt whisky, the distillery was forced to close its doors as a result of Prohibition. In 2004, Hedley Wright the great-great nephew of William Mitchell and the chairman of JandA Mitchell and Co Ltd. purchased the distillery and equipped it with a pair of modified stills formerly used by the Ben Wyvis Distillery in Invergordon before reopening its doors. Today, Glengyle Distillery is operated by the staff of Springbank Distillery, and uses barley that has been malted at Springbank in order to produce its own single malt whisky. In addition, the distillery is the focus of innovation and experimentation for the Springbank staff the distillery has used peated malt (a type of malt typically reserved for distilleries on Islay) and has quadruple distilled whisky in order to test its texture and flavor profile. This Kilkerran 12 year is a lightly peated whisky, comprised of 70 percent bourbon casks and 30 percent sherry casks. Expect beautiful honeyed aromas, complex flavors of sweet spice, and smooth vanilla.Pick up your bottle today!

Founded in 1779 on the famous Trinity Street in Dublin, Kinahans Irish Whiskey soon attracted the attention of the Lord Lieutenant of Ireland, so much so that the Lord Lieutenant ordered several barrels of Kinahans to be kept exclusively for himself. As a result, each cask designated for the Lord Lieutenant came to be marked with an "L.L.".By 1845, the whiskey had received its first royal warrant and was so popular (and imitated), that it became the very first whiskey to be trademarked. By the mid-19th century, Kinahans L.L. whiskey came to the attention of many American connoisseurs, including Jerry Thomas, "the father of American mixology." In his 1862 classic, Jerry Thomas Bartender Guide, Thomas recommended the use of Kinahans over any other whiskey.The Irish whiskey industry experienced a sharp decline in the early 20th century, and the Kinahan family decided to take a break from production. A century later, in 2014, Kinahans Irish Whiskey reopened its doors on Trinity Street with the sole purpose of bringing back "a forgotten Irish whiskey".Kinahans 10 Year Old Single Malt Irish Whiskey is matured exclusively in ex-bourbon barrels for a minimum of 10 years. After sampling the whiskey cask-by-cask, Kinahans Malt Master selects only those casks which are as mellow, rich and flavorful as the original Kinahans Irish Whiskey produced centuries ago. Once the casks have been selected, the whiskey is bottled at 92 proof without the use of chill-filtration.As a result, Kinahans 10 Year Old Single Malt Irish Whiskey has a bright aroma of cherry cola and cereal grains, which leads to a palate filled with tropical fruits, especially mangoes and pineapples, as well as cracked pepper and black tea. The finish is exquisite with notes of fine tobacco, smoked meats and malted barley.This is the first time Kinahans Irish Whiskey has been available in nearly a century pick up a bottle of this classic whiskey today!

The term "Kavalan" refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land.King Car Conductor Single Malt Whisky is the first whisky produced by the King Car Group that does not bear the name "Kavalan." The well-rounded and balanced whisky was crafted to reflect the diversified nature of the King Car Group, which oversees businesses in a variety of industries, including biotechnology and aquaculture.The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile.King Car Conductor Single Malt Whisky has an aroma of maple syrup, oatmeal and dried fruits that gives way to notes of cinnamon, cloves, woody spices, butter and dark driftwood on the palate. The finish is long and dry, with touches of apples, fragrant oak and caramel.King Car Conductor Single Malt Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition, and a score of 94 points from the Beverage Testing Institute.Pick up a bottle today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon, moonshine, and now single malt whiskey out of the 117-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.This gift set is comprised of Kings County Bourbon, Kings County Peated Bourbon, and Kings County Single Malt Whiskey. These three handmade bourbons are distilled from 100 percent New York Grain.Kings County Single Malt Whiskey is just like a single malt Scotch except its made in Brooklyn! The barley is sourced from England and Scotland before being malted with a touch of peat, and open-fermented. Following fermentation Kings County uses traditional Scottish pot stills to double distill the whiskey, which is then aged in their own used bourbon barrels, maturing anywhere from one and a half to four years.Kings County Peated Bourbon Whiskey is made from a mash organic, cracked corn that Spoelman and Haskell source from the Finger Lakes region in Upstate New York, and malted barley that has been exposed to peat smoke.Kings County Distillerys Straight Bourbon is made from New York State organic corn and malted barley from the U.K., is twice distilled in copper pot stills and then aged in new charred oak barrels. Pick up your Kings County gift set today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Bourbon is made from a mash of 70 percent organic, cracked corn that Spoelman and Haskell source from the Finger Lakes region in Upstate New York, and 30 percent barley. After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says.After distilling the wash, Kings County Barrel-Strength Straight Bourbon is aged in five-gallon, charred American oak barrels upstairs at the Kings County distillery, which provides direct exposure to sunlight and encourages maximum interaction between the whiskey and the wood. This special barrel-strength bottling has been taken from some of the oldest barrels at the distillery (aged between two and four years) and is bottled at a robust 122 to 126 proof one of the highest proofs of any American craft whiskey. As a result, Kings County Barrel-Strength Straight Bourbon has an aroma of clover honey, cornbread and spicy peppers. The palate is full of toffee, corn flakes and even coconut, and leads to a hearty finish accented by baked apples and caramel. Once the bourbon has been distilled, it is bottled, labeled and sealed by hand.Kings County Barrel-Strength Straight Bourbon is made in extremely small runs "We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country.Pick up a bottle of Brooklyns finest craft bourbon today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Bourbon is made from a mash of 70 percent organic, cracked corn that Spoelman and Haskell source from the Finger Lakes region in Upstate New York, and 30 percent barley. After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says.After distilling the wash, Kings County Barrel-Strength Straight Bourbon is aged in five-gallon, charred American oak barrels upstairs at the Kings County distillery, which provides direct exposure to sunlight and encourages maximum interaction between the whiskey and the wood. This special barrel-strength bottling has been taken from some of the oldest barrels at the distillery (aged between two and four years) and is bottled at a robust 122 to 126 proof one of the highest proofs of any American craft whiskey. As a result, Kings County Barrel-Strength Straight Bourbon has an aroma of clover honey, cornbread and spicy peppers. The palate is full of toffee, corn flakes and even coconut, and leads to a hearty finish accented by baked apples and caramel. Once the bourbon has been distilled, it is bottled, labeled and sealed by hand.Kings County Barrel-Strength Straight Bourbon is made in extremely small runs "We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country.Pick up a bottle of Brooklyns finest craft bourbon today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon, moonshine, and now single malt whiskey out of the 117-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County is among the very first craft distillers to release a style of whiskey that can be considered the highest class of American Whiskey. Bottled-in-Bond is a designation that refers to American whiskeys (and some brandies) that are distilled, aged, and bottled entirely at one distillery, from barrels filled in one season, by one distiller. Furthermore, the whiskey must be four years old and bottled at precisely 100 proof. This impressive Bottled-In-Bond whisky earned Double Gold, Best-In-Category at the San Francisco World Spirits Competition, as well as Best American Whisky, Best Bourbon, Best Small Batch Bourbon, Best Bourbon 4+ Years at the 2017 International Whisky Competition.Pick up your bottle today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon, moonshine, and now single malt whiskey out of the 117-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County is among the very first craft distillers to release a style of whiskey that can be considered the highest class of American Whiskey. Bottled-in-Bond is a designation that refers to American whiskeys (and some brandies) that are distilled, aged, and bottled entirely at one distillery, from barrels filled in one season, by one distiller. Furthermore, the whiskey must be four years old and bottled at precisely 100 proof. This impressive Bottled-In-Bond whisky earned Double Gold, Best-In-Category at the San Francisco World Spirits Competition, as well as Best American Whisky, Best Bourbon, Best Small Batch Bourbon, Best Bourbon 4+ Years at the 2017 International Whisky Competition.Pick up your bottle today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says. Kings County Bourbon is made from a mash bill of New York State-grown corn and malted English barley. Twice distilled on Scottish copper pot stills its then aged for at least two years in new oak barrels. Smooth, spicy, and complex, this bourbon is a precocious whiskey, surprisingly robust for its age with notes of cinnamon, nutmeg, black pepper, and vanilla. Awarded three stars by the New York Times, and a double gold medal from the SF World Spirits Competition in 2019. Kings County currently produces about 150 gallons of bourbon a month. "We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. The bottles are filled, labeled and sealed by hand.Pick up a bottle of Kings County bourbon today!

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillerys founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey.A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "Its good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "Theres not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish."We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. Youre welcome.Make sure to pick up your bottle today!

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillerys founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey.A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "Its good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "Theres not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish."We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. Youre welcome.Make sure to pick up your bottle today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon, moonshine, and now single malt whiskey out of the 117-year old Paymaster Building at the Brooklyn Navy Yard.This Kings County Classic Whiskey Gift Set includes three award-winning bottles of Straight Bourbon, Moonshine, and Chocolate Whiskey. Kings County Distillerys Straight Bourbon is made from New York State organic corn and malted barley from the U.K., is twice distilled in copper pot stills and then aged in new charred oak barrels. Kings Countys Chocolate Whiskey infuses its moonshine with ground cacao bean husks from Mast Brothers Chocolate, whose factory is adjacent to the distillery in the Brooklyn Navy Yard. Bitter and surprising, this rich whiskey tastes like dark chocolate and works great in cocktails or on its own as an after-dinner drink.Kings County Distillerys Moonshine is a corn whiskey made from 80 percent New York State organic corn and 20 percent malted barley. It is double distilled and reduced to a smooth, drinkable 80 proof. Bright witha sweet slap of corn.Pick up your Gift Set today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Before white whiskey, there was moonshine, otherwise known as whiskey before it is aged in a barrelthough the word can also mean any illegally-made spirit. Kings County Distillerys Moonshine is a corn whiskey made from 80 percent New York State organic corn and 20 percent malted barley. It is double distilled and reduced to a smooth, drinkable 80 proof. Bright with a sweet slap of corn, this is a very respectable take on a classic American whiskey.Pick up a bottle of moonshine today!

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillerys founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey.A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Moonshine Corn Whiskey is made from a mash of 100 percent organic, cracked corn that Spoelman and Haskell source from the Finger Lakes region in upstate New York. It has an aroma of sweet corn that is complemented by notes of pepper and warm vanilla.Perfect for Valentines Day, Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "Its good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "Theres not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish."We make enough to supply some of Brooklyn, some of Manhattan and thats about it, "Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. Youre welcome.

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says.What is Peated Bourbon? Its bourbon whiskey that conforms to the American requirements for bourbon but it incorporates malted barley that has been smoked with peat, a tradition common to some Scotch whiskeys. Made from 75 percent organic New York State corn, and 25 percent Scottish peated malt. Peated bourbon will definitely appeal to the adventurous whiskey traveler who has had a whiskey or two in their life.Aged for two summers (14 to 24 months) in a five-gallon charred, new oak barrels, Kings County Peated Bourbon Whiskey has an aroma of bonfire and juicy corn, which leads to notes of buttered toast, raisins and caramel on the palate. The finish is slightly smoky with hints of biscuits and more sweet corn.Supplies of this peated bourbon are limited, so make sure to pick up a bottle today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says.What is Peated Bourbon? Its bourbon whiskey that conforms to the American requirements for bourbon but it incorporates malted barley that has been smoked with peat, a tradition common to some Scotch whiskeys. Made from 75 percent organic New York State corn, and 25 percent Scottish peated malt. Peated bourbon will definitely appeal to the adventurous whiskey traveler who has had a whiskey or two in their life.Aged for two summers (14 to 24 months) in a five-gallon charred, new oak barrels, Kings County Peated Bourbon Whiskey has an aroma of bonfire and juicy corn, which leads to notes of buttered toast, raisins and caramel on the palate. The finish is slightly smoky with hints of biscuits and more sweet corn. Now available in full 750 ml bottles.Pick up a bottle today!