I visited Kings County Distillery in early March of this year, when I arrived at the gates of the site I stopped into the tasting room and was told I just missed the beginning of a tour. With 30 minutes or so to kill I was offered the chance to warm up and have a drink in the cozy atmosphere.
The bar is well decorated and honestly stands up on it’s own as a nice places to hangout and have a few drinks. The menu has a lot of original drinks all made with products from the distillery, while studying it my eyes fell upon a wine cask finished bourbon. I was definitely curious and since it’s not something I’m likely to see much of back home I jumped at the chance to sample it.
The color is coppery with a rosy hue.
Nose: The alcohol hits first with some varnish, freshly dumped whisky cask that wet oak smell, corn porridge, ginger and baking spices, rye bread, bubblegum.
Palate: Sweet arrival, fizzy, jammy fruits. Fresh baked Bundt cake, a touch of toffee or milk jam. There is some rawness from the alcohol.
The finish is long on caraway and cloves, creamy vanilla and dark berries.
It was an interesting experiment, I think bourbon’s sweetness and proclivity towards cherry and caramel is at times a better pairing for a wine barrique than Scotch, if you can stand the sweetness. I would love to see a nice aged rye get this treatment I suppose High West Yippie ki yay or Midwinter nights dram are what I might be looking for. That said it is a bit immature, the nose felt closed up and the palate too narrow, lots of solvent notes at the beginning as well.
I’ve since come across an article where the new head blender of KCD is interviewed and he gives the specs on this whisky. They used a mix of 13 month old bourbons from quarter casks that were vatted into a 63 gallon barrel that previously held fortified Cabarnet franc. This was finished for 8 weeks of the summer in order to obtain maximum extraction of the flavour, it is sold exclusively at the distillery.