New York state's whiskey distillery Kings County on tasting, hosted by Carmen Hartwich. Food matching done by BBQ extraordinaire Michael Cameron of Meat Me BBQ.
Kings County’s whiskeys have won numerous awards from the American Distilling Institute, the American Craft Spirits Association, and the prestigious San Francisco World Spirits Competition, and have been praised by the New York Times, the New Yorker, Whiskey Advocate and many other sources. Kings County’s whiskeys are always mashed, fermented, distilled, and aged onsite in Brooklyn.
The line up for the evening:
Kings County Straight Bourbon
Kings County Distillery’s Straight Bourbon is made from New York State 80% organic corn and 20% English malted barley, is twice distilled in copper pot stills and then aged in new charred oak barrels. Rich in caramel, vanilla, and holiday spice, this bottle is cited frequently in lists of best non-Kentucky bourbons. Aged for at least two years, this is a precocious whiskey, surprisingly robust for its age.
1st Course: In the shell seared scallops with maple bacon and cauliflower puree
Kings County Peated Bourbon
What is Peated Bourbon? It’s bourbon whiskey that conforms to the American requirements for bourbon but is made with malted barley that has been exposed to peat smoke, a practice more common in Scotch whiskies—the malt we use for the peated bourbon was even grown and kilned in Scotland. So it’s a hybrid whiskey of the two traditions, flavourful and robust from having aged in a new barrel, with an added light smoky finish reminiscent of single-malt. If scotch and bourbon had a baby, this is what it would taste like. As far as we can tell, ours was the world’s first-ever peated bourbon and will appeal to the adventurous whiskey traveller who has tried everything.
2nd Course: Smoked beef tartare with wasabi cream, pickle reduction and Brooklyn style honey mustard.
Kings County Single Malt Whiskey
This sophisticated, elegant Single Malt is open-fermented from malted barley (with a hint of peat) sourced from both English and Scottish granaries. The Whiskey is twice distilled in traditional Scottish pot stills, then aged in used Bourbon barrels for up to four years. At 47%, there's a higher post-cask strength than KC's Bourbon offerings. Opening with a hint of Speyside elegance, this funky 'New York Scotch' revels in flavours of honey, hay, burnt orange peel and a lick of toasted almond and peat smoke on the finish.
3rd Course: Smoked Duck Breast and potato pave with orange tweel and chilli smoked honey glaze.
Kings County Straight Rye Whiskey
Kings County's small batch Empire Rye Whiskey is made from 80% New York-grown Danko rye and 20% Golden Promise English malt that is then aged for at least two years in charred oak barrels. Pulled from a single distilling season, this is a complex rye, with glowing notes of cinnamon, nutmeg, maple, mint and cut grass with a finish of warm bread and holiday spice. Put simply, it's a far more potent, pure and flavourful rye than the commercial norm.
4th Course: Five spice smoked and braised pork belly on sticky rice with bamboo and candied daikon slaw
Tickets available at our Events Calendar or instore.