Kings County distillery is New York City’s oldest operating distillery, first since the prohibition. In 2012, the distillery has moved to the Paymaster building in Brooklyn Navy Yard.
They use locally-sources grains, water and barrels for their production. They support local agriculture practices and they even have a small corn field outside of the distillery.
After preparing the ingredients such as water, yeast and grains, fermentation starts in wood barrels. The goal of the fermentation is to release as many congeners as possible.
After fermentation, distillation process occurs. Distillation of whisky, scotch and bourbon is done mainly on the copper pot stills. Continuous still systems are used for making neutral spirits such as gin and vodka which use both systems.
Still is a container in which the alcohol is separated from the water by heating the liquid to 176 to 212 degrees Fahrenheit. 176 degrees Fahrenheit is the boiling point of alcohol and 212 degrees Fahrenheit is the boiling point of water. After reaching the boiling point of alcohol, it goes into gas form and then condensed back into its liquid form and put in a wooden barrel to start the aging process.
They are truly a craft producer. Ensuring quality through small production.