Kings County Single Malt Whiskey is made almost entirely like a single malt scotch—except that instead of being made in Scotland, it is made here in Brooklyn. Kings County’s version is open-fermented off the grain from lightly peated malted barley sourced from England and Scotland. The whiskey is twice distilled in traditional Scottish pot stills, then aged in our own used bourbon barrels anywhere from 1.5 to 4 years. With a higher post-cask strength than our American-style offerings, this whiskey warranted a higher bottling strength—47%—and so it is more potent than its palate would suggest. Dry and more sophisticated than many American single malts which can be sweet and oak-forward, it is an elegant whiskey with notes of honey, hay, burnt orange peal, and peat.