Rye Whiskey, Fort Hamilton

Alex Clark, formerly of Widow Jane, sought to create a rye brand that embodies the ideals of the first American distillates. Fort Hamilton Rye Batch #2 is steeped in New York history, not only in name, but also with an antique mash bill of 90% rye and 10% malted barley. Each batch of Fort Hamilton will be close to the same mash bill (90% rye and 10% malted barley) and never contain corn, yielding a spicy flavor profile that rye drinkers seek out.

United States
New York
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Tasting Notes

Mashbill for Batch 2 is 90% New York State Rye, 10% Malted New York State Barley 45% ABV Aged a minimum of 18 months (Industry City, Brooklyn) Single Barrel 25 gallon barrels, Char #3, From Kelvin Cooperage, KY Enters barrel at 120 Proof (instead of 125 Proof) Non Chill Filtered Aged and bottled in Brooklyn at a robust 90 proof Fort Hamilton represents a mash bill that would have been similar to others of the time of the American Revolution. During the late 1700’s and early 1800’s, the Northeast was the epicenter of rye whiskey production, one of the colonists’ favorite alcoholic beverages. The distillate is barreled at 120 proof instead of 125 proof; the lower degree of alcohol contributes to Fort Hamilton’s soft, fruit-driven style. Aged in Brooklyn at Industry City in an 80 degree, temperature controlled warehouse, the stable environment allows for a more integrated whiskey at a younger age. Fort Hamilton Rye is certainly quaffable on its own and easily mixed in cocktails. Color: Brass with copper undertones Nose: Butterscotch and baking spice, with a hint of stewed pears and menthol Palate: Baked tropical fruit, white pepper, and apricot with a round texture Finish: Eucalyptus, cocoa powder, and ginger biscuit and cereal grains

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