Kings County Single Malt Whiskey
- Distillery
- Kings County
- Region
- Country
- America
- Type
- Single Malt
- ABV
- 47%
- Price
- £85.95
- Tasting notes
- Smokey, Malt Extract, Toasted, Vanilla
- Description
- Brooklyn's Kings County distillery produces this American single malt using Scottish pot still methods and peated English and Scottish barley, then ages it for up to four years in bourbon barrels to 47% ABV. The result bridges transatlantic whisky traditions with a distinctive profile shaped by open fermentation and imported peat.
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Same price range with overlapping tasting notes:
- Kings County Single Malt Whiskey vs Tobermory 8 Year Old 2008 (cask 900154) - Lady of the Glen (Hannah Whisky Merchants) — Tobermory, £65.84, 5.0★ · Sherried, Honey, Dried Fruit, Vanilla
- Kings County Single Malt Whiskey vs Famous Grouse Highland Decanter — Famous Grouse, £99.99, 5.0★ · Malt Extract, Vanilla, Honey, Toasted
- Kings County Single Malt Whiskey vs Craigellachie 12 Year Old 2007 (cask 900777) - The Disciples (Heroes & Heretics) — Craigellachie, £72.95, 5.0★ · Sherried, Dried Fruit, Toasted, Cooked Fruit
Different style alternatives to Kings County Single Malt Whiskey
Same price range with a contrasting flavour profile:
- Kings County Single Malt Whiskey vs The Antiquary 21 Year Old — The Antiquary, £84.9, 5.0★ · Old Wood, Sherried, Dried Fruit, Tobacco
- Kings County Single Malt Whiskey vs Scallywag The Chocolate Edition 2023 — Scallywag, £56.25, 5.0★ · Chocolate, Sherried, Cooked Fruit, Dried Fruit
- Kings County Single Malt Whiskey vs Minor Case Straight Rye — Limestone Branch, £58.5, 5.0★ · Sherried, Nutty, Dried Fruit

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✦ Neatly Summary
Kings County Single Malt Whiskey is a single malt from Kings County (America), bottled at 47% ABV. Expect intensely smoky, sweet and oaky character — smokey, malt extract, toasted, vanilla. Best suited for experienced drinkers who enjoy bold, complex whiskies. A premium pour worth the price.
Brooklyn's Kings County distillery produces this American single malt using Scottish pot still methods and peated English and Scottish barley, then ages it for up to four years in bourbon barrels to 47% ABV. The result bridges transatlantic whisky traditions with a distinctive profile shaped by open fermentation and imported peat.
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