Fort Hamilton Rye is a traditional North-Eastern American style rye which has no corn in the mash. It is made purely with rye, malted barley, yeast and water to achieve a rich, full and robust flavor. Distiller Alex Clark, formerly of Widow Jane, sought to create a rye brand that embodies the ideals of the first American distillates. The rye is barreled at a low proof for a smoother profile that emphasizes the rye grain over the barrel. It is non-chill filtered & aged in heavily charred new American white oak barrels on the Brooklyn waterfront. As is tradition for Eastern ryes, the warehouse is heated in winter to keep the aging process moving.
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