Fort Hamilton Distillery was founded in 2016 by Alex Clark, veteran bartender of Balthazar and Marea, whose work celebrates traditional, pre-prohibition Northeast American style whiskey. Sourcing their grain from Taconic Distillery in Stanfordville, New York, with an emphasis on the grain rather than the barrel, their spirits are barreled and bottled at a proof which lend themselves to cocktails while remaining balanced, bold, and nuanced on their own as well as easy on your wallet. The Double Barrel Bourbon is a blend of two bourbons (75% from New York and 25% from Indiana); the mash bills of Fort Hamilton’s bourbon is 70% corn, 36% rye, and 4% malted barley, while the one from MGP is 60% corn, 25% rye, and 5% malted barley. It’s round on the palate, with a touch of caramel-sweetness, orange zest, and enough of a peppery backbone to stand out in cocktails, like in a Paper Plane!