Spiced Whiskey
Our spiced whiskey is like a spiced rum, but with whiskey. We start with our moonshine base infused with cinnamon, cardamom, nutmeg, allspice, black peppercorns, clove, and star anise. The raw, dried spices are infused in a steel tank over a process that can take 2 weeks to 2 months depending on the climate, with no artificial flavors or added sugar. If Fireball cinnamon whiskey is going to exist, what if we offered something a little more grown-up? Full of winter spices, this is a great addition to cider, toddies, and egg nog.
Tasting Notes
Pot Distilled
Traditional Techniques
Kings County embraces a variety of whiskey cultures and blends them into creative, distinctive whiskeys. We distill for quality over yield using true pot stills manufacturer in Scotland (Forsyths) and Kentucky (Vendome).
Mashbill
We source directly from farmers in NY and maltsters in the UK because we believe that good choices start from the very beginning. We source our grains locally in NY when we can because we believe distinctive ingredients make better whiskey. Here's a breakdown of what grains goes into making this product.
80% Corn
We source our corn from Lakeview Organic. The same farmer we've been using since day one. Klass and Mary-Howell Martens have cultivated a generational farm that grows 100% organic, non-GMO corn right here in the state in the Fingerlakes region.
20% Malted Barley
Our grain comes from Thomas Fawcett Maltsters in the UK. Specifically, we use Golden Promise malted pale barley. Our high-malt mashbill borrows more from Scotch whiskey than traditional bourbons who typically add a flavoring grain such as rye or wheat.
use it in your home bar
