The best part of waking up (for many) is coffee, but for others it’s whiskey. Imagine the best of both worlds. That’s what Kings County Distillery did with its new Coffee Whiskey.
Made in collaboration with longtime neighbors Parlor Coffee’s Cold Brew, the expression is made from a blend of sourced coffees and roasted by in Brooklyn and then blended with Kings County’s house-made bourbon and corn whiskey.
“While cocktail-making has evolved rapidly over the last two decades, we haven’t necessarily seen that same creativity translate to the backbar,” said Kings County Founder and Distiller Colin Spoelman. “Coffee, in the context of spirits and cocktails, still often means one of two things: either syrupy coffee liqueurs, or the use of coffee itself as a component ingredient. Our blending team imagined Coffee Whiskey as a newer, better expression of those concepts. And, after a year of R&D, it became clear that we’d found a perfect match in the best-in-class Cold Brew developed by our friends at Parlor Coffee.”
“We developed Parlor Cold Brew with the belief that a better tasting beverage will always start with better ingredients,” said Parlor Coffee Co-Founder AJ Walzer. “Our friends and neighbors at Kings County share this belief—their dedication to their craft parallels our own. When Kings County reached out to us with their concept to create a better coffee whiskey, we had no doubt they would achieve it, and we are honored that they found our Cold Brew as worthy of celebration as we do.”
Kings County Distillery’s Coffee Whiskey is available now for $45.
