Kings County’s Single Malt predates their Peated Bourbon. In fact, it was a leftover batch of peated malt from this Whiskey’s production that led the distillery to invent the avant-garde Bourbon above. This sophisticated and elegant Single Malt is open-fermented from malted barley (with a hint of peat) sourced from both English and Scottish granaries. The Whiskey is twice distilled in traditional Scottish pot stills, then aged in used Bourbon barrels for up to four years.