About This Bottle
Combining 30-gallon and 53-gallon charred American oak barrels accelerates wood interaction while preserving the sharp, herbaceous kick of a pure rye and malted barley mash bill. Eliminating corn entirely from the grain formula avoids soft grain sweetness, leaning hard into the dry, savory spice profile characteristic of pre-Prohibition New York spirits. Lower barreling proofs keep key ester compounds intact, which are retained through non-chill filtration to preserve natural weight and surface oiliness.
Direct spice and menthol aromas hit upfront, expanding into dark cocoa, toasted oak, and crushed black pepper across the mid-palate. In-house testing at USQ confirmed that the absence of post-distillation additives leaves a lean, mouth-coating texture that cuts cleanly through heavy vermouths without cloying. Our team recommends mixing a historic Manhattan: stir 2 oz Fort Hamilton Double Barrel Rye with 1 oz sweet vermouth and 2 dashes of aromatic bitters over ice, strain into a coupe, and garnish with a maraschino cherry.
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