Tasting six whiskeys from New York’s Kings County Distillery, KingsCoWhiskey whiskey bourbon ryewhiskey cocktails scotch
has been known for a few things. Their small, distinctive, minimally labeled flask-like bottles were released in unusual 200 ml and 375 ml sizes, implying both a premium product and an ease of transportation that was intended to be an organic fit in the distillery’s urban NYC setting. It was a decision tailored around the brand’s local customer base, which was so often purchasing bottles of liquor on foot and then carrying them to their homes or apartments.
On the nose, I’m getting impressions of crisp red apples, cinnamon, ginger, pepper and a good degree of baking spices. It certainly is more spice-forward than most two-year-old bourbons would be expected to be, although the ethanol character on the nose is slightly harsh and solventy. On the palate, however, this alcohol presence is negligible—indeed, I’m shocked by just how easily this bourbon drinks.
Like several of the other whiskeys, I’m immediately struck by the very light and well-integrated alcohol presence here—Kings County seems to have figured out how to present their younger whiskeys at a respectable proof with very little “raw ethanol” detractors, which is a feather in their cap. On the palate, I’m getting biscuity/doughy malt impressions, honey sweetness and a light, well-calculated level of smoke and peat.
On the nose, this rye is expressive and in your face, with big notes of green apple, mint, cinnamon, dusty rye grain and black pepper. On the palate, it follows up with intense baking spices, moderate sweetness, expressive “char” character and deeply caramelized notes of custard and caramel. Suffice to say, this one is very much in my personal rye whiskey wheelhouse, with moderate heat, balanced sweetness, a hint of smoky char and a big focus on toasted holiday spice notes.
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