The little giant of New York, Kings County Distillery, is one of the oldest distilleries to date since the Prohibition (1920-1933). The distillery first opened its door in 2010 by founder Colin Spoelman who’s stompingĀ ground happened to be Kentucky, Harlan County, in bourbon country. During the prohibition Kentucky was a dry state, meaning it prohibited theĀ production, importation, transportation, and sale of alcoholic beverages. However this didn’t extinguish the flame of hope residing within the residents of Kentucky who proceeded anyway to produce alcoholic beverages under the cover of the night, hence earning them the coveted name “Moonshiners”. During this time when moonshine was produced; it proofed at 70-75% alc/vol due to shipping procedures. Since moonshine was being transported most of the time with gun powder it was proofed this high to eradicate contamination.
At one point whiskey was used as a bartering tool and often traded for clothes, real estate, and other goods or services it was even cheaper then tea. Drinking also became something frowned upon especially in the 19th century where bells were erected in some towns to signal everyone to drink, whether it be from a tanker or a nearby stash people were chugging, and that they did until the Prohibition Movements. The Prohibition Movements saw a large amount of women due to the rise of domestic violence, at homes, salons, or even on the streets, alcohol was driving everyone mad. During the 19th century New York also produced more whiskey then all of the South combined. In addition to this more then 65 million pints of whiskey was administered by doctors for the smallest ailments, got a toothache drink some whiskey, cold bringing you down take a shot of your stash. This concludes the early history of whiskey including its bans, the movement of moonshine across states, and the drinking habits of this time period, onto the distillery.
Copper still from Scotland made by Forsyths a copper smith company
As the oral history part of the presentation had concluded, Evan, our tour guide led us down a daunting staircase within the building, leading us behind a door of wonder and strange concoctions where i was eager to see what was brewing . There it was YEAST! the smell filled the air and large vats both stainless steel and wooden were littered around the room, as well as copper stills, stripping stills, and spirit stills. We came to a stop and we were greeted by the distilleries very own, Jeffy, a cat. Distilleries use cats to ward off rats and mice who come to feast on the yeast, corn, and barley used in the process of distillation. The distillery begins the distillation process with cracked corn which is sourced from The Finger Lakes located upstate New York. The corn is heated in water till it reaches 165 degrees and the malted barley is added in order to create a biochemical reaction in which the mixture is cooled to room temperature and the fermentation process begins. During this time 11% of all yeast dies once fermented in within one of the 5 oak fermentation tubs.Ā After the fermentation process theĀ mixture is then placed into pot stills and the first distillation beings. After the first distillationĀ ends, the mixture is then distilled within another pot still, this distillery distills their product twice. The goal within this process is to get the best cut of ethanol which is the hearts cut which has a sweet fragrance and is about 75 alc/vol, the tails cutĀ Ā comes from the sweetness of the alcohol while the heads cut means the product needs further distilling. Once the hearts cut is achieved it is placed in a spirit still, then it is blended to a desired flavor profile and weakened to 40%alc/vol and added into a new charred oak barrel.
Labeled oak barrels in the aging process (2 yrs)
Oak barrels are charred by placing a new oak barrel over an open flame for 30-60 seconds in order to introduce lignin which is famous for vanilla in charred oak charringĀ blackens the inside of the barrel and also allows for the retraction and expansion of the wood of the barrel. It is stored in charred oak barrels from 5-31 gallons and aged for two years on the second floor of the building. Around winter time the wood expands and during the summer it retracts, every barrel being different it plays around with the characteristics of the whiskies making the second floor the distilleries own little playground and laboratory. The second floor concludes the tour and our tour guide led us to the tasting area to taste some of the whiskies produced. I tried 4 whiskies each with its own unique take on whiskey.
An example of the color changing process when the mixture is placed into the charred oak barrels.
Straight Bourbon – The notes of vanilla are present there is a slight sweetness it has a long finish and has a medium body and bottled at 40% alc/vol.
Peated Bourbon – The peating process introduces smoke into the bourbon, on the nose you get a strong oak and wood presence followed by a slight honey smell, and also vanilla. The smoke is strong and profound and makes this whiskey unique, it is bottled at 45% alc/vol.
Honey Whiskey –Ā The honey for this whiskey is sourced from the Brooklyn Navy Yard, it has a very aromatic smell ( like an alcohol filled honey comb). It leaves a very good impression the honey isn’t too sweet as to over power the whiskey making this one unique it is bottled at 40% alc/vol and is not artificially sweetened like other honey whiskies.
Chocolate Whiskey – This whiskey is definitely something i haven’t tasted or smelled before, it smells 100% like cocoa beans, fresh ones at that and the whiskey is very bitter, it can be used for baking and definitely worth picking up, it is bottled at 40% alc/vol.
Tasting 4 of the whiskies produced at the distillery.
In conclusion, the distillery tour wasn’t only fun but it was informative. I learned a great deal about the distillery and its past especially about the prohibition, Maine laws, the Prohibition movement, and the distillation process. Whiskey is my favorite spirit and getting the opportunity to visit gave me joy, although this was for an assignment i wish i could have conquered the idea to take a trip before. The tour guide was extremely helpful when it came to questions and his knowledge was impeccable, at the end of the tour i purchased 3 whiskies the honey and chocolate, and the peated bourbon, as well as barrel charr which is the collection of theĀ wood charr that is infused with the whiskey aged within it. I will enjoy my whiskies and take with me memories of a new adventure, leading me to expand my world and venture out to new locations to attain knowledge and of course, bring spirits and whiskies back with me. Thank you.
~FIN~
References:
https://brewhaus.com/blog/how-to-do-a-stripping-run-with-your-moonshine-still/
Whiskey Business: An Unlikely Path from Architect to Kings County Distiller
I also wanted to visit this place, but they were closed on the Monday I could go, but glad it worked out for you.
Very interesting and looks like you had not only fun, but a lot of knowledge. Also, now I know where the “Moonshine” names comes from. Good idea about the chocolate whiskey for baking.
Great information!
I also almost made the mistake of going on a Monday and realized they didnāt provide tours for this weeday. The chocolate whiskey is very bitter, tastes just like the cocoa bean, with the alcoholic kick of course. Thank you for your comment and contributing to my post.
You expressed our experience well.