Kings County Distillery has built a serious reputation in the American craft whiskey scene, and their Straight Bourbon is a big reason why. Based in Brooklyn, New York, this is a distillery that's been punching well above its weight class for years. At 45% ABV, it sits right at that sweet spot — enough proof to carry flavour without burning through your palate. No age statement here, which in the craft world usually means the distillery is blending barrels of different ages to hit a consistent flavour profile rather than chasing a number on the label.
What I find genuinely interesting about Kings County is their commitment to pot still distillation for their bourbon. Most American bourbon producers run column stills for efficiency, but pot stills produce a heavier, more characterful spirit. You can feel that weight in the glass. This is not a bourbon that's trying to be subtle — it has presence.
At 45% ABV, you're getting a bourbon bottled just above the legal minimum of 40%, but that extra five percent makes a real difference. It gives the whiskey enough backbone to stand up in a cocktail without disappearing, but it's approachable enough to sip neat without needing water. For a craft bourbon at this proof, the balance is genuinely impressive.
Tasting Notes
I won't fabricate specific tasting notes I don't have in front of me, but I can tell you what to expect from a pot-distilled American straight bourbon at this proof point. The mashbill — which uses New York-sourced organic corn and malted barley — should give you a rich, grainy sweetness up front, with the pot still character adding a fuller body than you'd get from a typical column-still bourbon. The barrel influence at this age and proof tends to lean towards caramel and vanilla without becoming overly woody. This is a bourbon built for flavour, not for a number on a label.
The Verdict
At £80.95, Kings County Bourbon sits at the upper end of craft bourbon pricing in the UK market. That's a fair chunk of money, and I won't pretend otherwise. But here's the thing — you're paying for a genuinely different bourbon experience. The pot still production, the organic grain sourcing, the small-batch approach — these aren't marketing gimmicks, they're choices that cost more and produce a spirit with real character. If you've been drinking nothing but Kentucky bourbon and want to understand what the American craft movement actually tastes like at its best, this is a proper starting point. I'd give it an 8 out of 10. It's well-made, distinctive, and delivers something you won't find in the mainstream bourbon aisle.
Best Served
This bourbon was made for an Old Fashioned. The pot still weight means it won't get lost under the sugar and bitters — it'll push through and make itself known. Two dashes of Angostura, a barspoon of demerara syrup, and a good wide orange peel expressed over the top. Keep it simple, let the bourbon do the talking. If you're drinking it neat, give it five minutes in the glass before your first sip. A little air opens up pot-distilled spirits beautifully. No ice needed at 45% — it's already exactly where it should be.
