by Eric Ducote
Hello everyone, and good morning to you all from Chicago! I know we're all still a little bummed about about the way LSU played against Mississippi State, but the season goes on, as does the #wakeywhiskey. Two years ago LSU played Syracuse and I brought out a small batch bourbon whiskey from Kings County Distillery out of Brooklyn, NY. LSU ended up winning that game 34-24, so I went back to the well and brought some Kings County Distillery Bourbon Whiskey with me up to the Windy City.
This bourbon is distilled in Brooklyn from a mash of NY corn and UK malted barley, then aged for at least two years (some barrels up to four) and bottled at 90 proof. I actually visited this distillery several years ago with my friend Jeremy Spikes, and one thing I did not know was that they used a lot of smaller barrels to expedite the aging process. The smaller barrels allow the whiskey to contact the charred oak at a greater ratio and pull out the flavors faster than in a large 55-gallon barrel. They might be using larger barrels now, but it's a good way for a newer distillery (Kings County was founded in 2010) to produce a quality spirit more quickly.
Now, to the whiskey! But, before I even get into the details, I love the packaging... just a 375ml medicine-style bottle with a small wrapped label describing the basics of the spirit in a Courier typewriter font. Simple and attractive.
The first thing I pick up on the nose is an alcohol burn followed immediately by candy corn sweetness and then vanilla notes from the charred oak. It's still young, but it's picked up a lot of color and flavor in a short amount of time. The taste is a little more mellowed out than the aroma, with less of a harsh burn and more of a caramel and molasses flavor followed by the charred notes from the oak barrel. It finishes smoothly, with a hint of spiciness at the end. Sometimes I advocate for a little water or ice to open up a whiskey, but this one tastes better neat. Adding an ice sphere (I tried both, for science) mutes some of the spicier cinnamon notes. However, if you prefer a little ice or water, I'm not going to stop you!
I hope this game against Syracuse is just what the Tigers need to get back on track. Happy #Gameday everyone and #Geauxtigers!
This bourbon is distilled in Brooklyn from a mash of NY corn and UK malted barley, then aged for at least two years (some barrels up to four) and bottled at 90 proof. I actually visited this distillery several years ago with my friend Jeremy Spikes, and one thing I did not know was that they used a lot of smaller barrels to expedite the aging process. The smaller barrels allow the whiskey to contact the charred oak at a greater ratio and pull out the flavors faster than in a large 55-gallon barrel. They might be using larger barrels now, but it's a good way for a newer distillery (Kings County was founded in 2010) to produce a quality spirit more quickly.
Now, to the whiskey! But, before I even get into the details, I love the packaging... just a 375ml medicine-style bottle with a small wrapped label describing the basics of the spirit in a Courier typewriter font. Simple and attractive.
The first thing I pick up on the nose is an alcohol burn followed immediately by candy corn sweetness and then vanilla notes from the charred oak. It's still young, but it's picked up a lot of color and flavor in a short amount of time. The taste is a little more mellowed out than the aroma, with less of a harsh burn and more of a caramel and molasses flavor followed by the charred notes from the oak barrel. It finishes smoothly, with a hint of spiciness at the end. Sometimes I advocate for a little water or ice to open up a whiskey, but this one tastes better neat. Adding an ice sphere (I tried both, for science) mutes some of the spicier cinnamon notes. However, if you prefer a little ice or water, I'm not going to stop you!
I hope this game against Syracuse is just what the Tigers need to get back on track. Happy #Gameday everyone and #Geauxtigers!
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