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Kings County Distillery Peated Bourbon Whiskey (200ml)
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- ABV 45%
From New York City’s oldest operating whiskey distillery, the first since prohibition. Founded in 2010, Kings County operates out of the 118-year-old Paymaster Building in the Brooklyn Navy Yard. This little gem is described as a "Scotch-meets-bourbon hybrid", aged in a new barrel, yet with a light, smoky, peat-infused finish reminiscent of a single-malt.Tasting note: Deep polished copper colour. Nice legs. Pencil shavings, new sawn oak, vanilla, orange zest and grilled corn aromas followed by a complex, pure, oily, semi-sweet delivery: Juicy and malt-like in the middle stages then gently tannic, corn-heavy to finish with hints of cocoa, leather and oak shavings. Beautifully textured. The peat remains in the shadows. 45% Alc./Vol. Other reviews... Dark muscovado sugars mixed with orange peel, liquorice… and peat reek!!! Adorable delivery: thick corn oil is awash with molten muscovado. The smoke keeps a respectful distance, but is there with ever-thickening tannins; spices grow, the peat murmurs, the tannins throb quietly amid residual sugars… Quite stunningly lovely.
94 points. - Jim Murray's Whiskey Bible 2017 ...Double-Gold 2016, Gold 2017. ADI Craft Spirit Awards: silver medal 2016, 2017. ACSA Awards: bronze 2016, 2017. International Whisky Competition, Silver (Small Batch Bourbon), 2017. Legend has it that this unique bourbon resulted from malt shortage at the distillery. Faced with a waning supply of malted barley (which makes up 20% of KCD's regular mash bill) a distiller grabbed some peated malt by accident to finish the batch. A year later, the spirit was sampled and the results were so delicious that KCD decided to make a thing of it. To be clear, this is not a classic bourbon finished in a peated cask. It's a whiskey that conforms to the requirements for bourbon, yet is made with a percentage of peated malt. Obviously, this is a practice more commonly associated with Scotch whiskies and the malt Kings County use for this whiskey was even grown and kilned in Scotland. The peated malt represents 30% of the mash bill alongside 70% New York State organic corn (from Klaus and Mary Howell-Martens at Lakeview Organic Grain).