Mixed War: New American Bourbon Distillery with the iconic Scotch whiskey maker… The results will shock you

Two Masters Stills – an American, a Scots – reveals how they made their own iconic spirit, unraveling the secrets between the ancient whiskey and bourbon transatlantic debates In the exclusive interview with Daily Mail.

The Kings’ Brewery in Brooklyn, New York and the Glenkitch Brewery in East Lothian, Scotland may be a sea of ​​crafts, but both are meticulous, science-driven, crafts that produce a smooth, delicious spirit.

Everyone depends on longer steps of wear, fermentation, distillation and maturation – often, perhaps surprisingly, mental aging in American oak barrels.

Although the core process is very similar, subtle differences (and legal requirements unique to each country) create key differences, such as bourbon (which can only be produced in the United States by law).

Kings County Distillery Crafts American Whiskey, Bourbon, Rye and Single Malt are fully along the Brooklyn Waterfront and were founded in 2010.

We are the first craft brewery in New York City to open in New York City, Colin Spoelman, the distillery co-founder, told the Daily Mail. ”

Whiskey – Whiskey (whiskey), depending on your location – broadly defined as a distilled beverage made from fermented cereal mashed potatoes, bourbon is unique to the United States: a unique whiskey bound by strict American legal standards.

A key criterion is mashed cereal potatoes, which must be made up of at least 51% corn to qualify for bourbon – at Kings, they have a lot.

Colin Spoelman (pictured), co-founder of Kings County Distillery in Brooklyn, NY, Arts & Crafts American Whiskey, Bourbon, Rye and Single Malt, totally cereal to grass, just historically the seashore since 2010

King County Brewery is the first craft brewery to open in New York since the ban

“Once a month, we’ll use this yellow tube, a transport auger, and we’ll have a tractor trailer coming, essentially pouring 40,000 pounds of corn into one of our two grain silos,” Spoelman explained.

“All our grains are grown in upstate New York and then we use a lot of barley, too,” he added. “The barley we use is imported from the UK.”

Meanwhile, over 4,000 miles away, Glenkinchie’s brand ambassador John Johnstone is busy making scotch in one of Johnnie Walker’s four corner distillery.

The process begins with water and spring barley. As barley grows, it produces sugar, which uses starch as the cereal.

To obtain sugar, starch must be converted through malt. By controlling the natural germination process, the starch is unlocked and converted into sugar, which is then used to create alcohol.

For Spoelman’s staff on the Atlantic Ocean, the process is roughly the same, although their recipes may include unquestionable ingredients for corn, yeast and classic New York City tap water.

Mashing is the next step. However, in Scotland, the process looks a little different – the cereals are dipped in and make it more tea-like consistency.

In the video, two winemakers travel through the step-by-step process of transforming the original spirit into a rich golden liquid found in stunning glass bottles on the shelf, one of the biggest differences between their spirits age and location.

Whiskey – Whiskey – Whiskey, depending on your location – Broadly defined as a distilled beverage made from fermented cereal mud, Bourbon is unique to the United States: a unique whiskey bound by strict American legal standards

John Johnstone (Photo), brand ambassador at Glenkitch Distillery in East Lothian, Scotland, leverages many of the same techniques when making the spirit – but bourbon is unique to the United States: a unique whiskey that is bound by strict American legal standards

A key criterion for bourbon is mashed cereal potatoes, which must be made up of at least 51% corn to qualify for bourbon – At Kings Co, a tractor trailer will pour 40,000 pounds of corn into 40,000 pounds of corn once a month

“American whiskey needs a new American oak barrel that burns,” Spoelman explained.

“We fill about three to four barrels a day, depending on the recipe we are making, we can only use one barrel called American whiskey, so most barrels end up being Scotch’s second life’s Scotch whiskey.”

Johnstone displays a row of reused American oak barrels in the pond and explains how rough, experienced wood can give a bold new flavor to a mature spirit.

“You will find that over 90% of Scotch will mature in the bourbon tavern,” Johnstone told the Daily Mail.

“The law in the United States only allows its industry to use the barrel once, and then they have to get rid of it,” he added. “We can use that barrel for another 100 years.”

Three years later, the liquid finally started to taste like real, real whiskey.

Two winemakers (master mixers by Johnnie Walker) bridge two worlds, and they rarely have the opportunity to taste each other’s work in person.

Spoelman was given a bottle by Glenkinchie and said, “I haven’t been to this brewery, I don’t know much about this brewery.” “This is my first try and I can’t wait.” I’m excited about it.

The two distillers separate two worlds, and the two distillers rarely see each other’s work, Spoelman describes Scotch as “classic scotch, more cream and vanilla”

In the video, two winemakers walk into the step-by-step process of transforming the original, clear spirit into the rich, golden liquid found in the stunning glass bottles on the shelf, one of the biggest differences between how and where their spirits are

Johnstone stared at the cup holding Kings County whiskey in her hand and said, “I can say I’m going to try a whiskey of about 3,000 miles is a privilege and fun for me. It’s definitely great.”

Spoelman slapped his lips after the first taste, describing Scotch as “classic Scotch, more creamy and vanilla”.

“It’s not super overbearing, it’s not super bizarre – it’s the benefit of a little bit of flavor I’ve recognized from our own whiskey, so, I love it.”

Johnstone stared at the cup holding Kings County whiskey in her hand and said, “I can say I’m going to try a whiskey of about 3,000 miles is a privilege and fun for me. It’s definitely great.

“It’s really cute,” Johnstone said after indulging in the taste, pointing out how he picked the spices. “If you like smoky whiskey, you will definitely like it.”

After trying Manhattan whiskey, Emma Walker, Johnnie Walker’s blender said: “That was adorable – lovely spicy, soft, sweet and vanilla (by).

“I hope to come to New York, Brooklyn in the near future and be able to try whiskey with you in person.”