A bourbon built by a bartender for the glass it's going into. Fort Hamilton's Double Barrel is a high-rye blend of two straight bourbons: one distilled at Taconic in Stanfordville from 100% New York grain (70% corn, 25% rye, 5% malted barley), the other from MGP in Lawrenceburg, Indiana (60% corn, 36% rye, 4% malted barley), matured in 53-gallon char-level-3 barrels and vatted in small batches. That rye backbone is the whole point — it's what keeps the whiskey audible under bitters, sugar and ice rather than collapsing into sweetness. Alex Clark, a veteran bartender, founded the Industry City distillery in 2016 with his wife Amy Grindeland, and the house habits show: no chill filtration, no coloring or additives, bottled at 46% because that's the proof a drink wants. It's also Orthodox Union Certified Pareve Kosher, which is rarer in American whiskey than it should be. An honest, unshowy, genuinely useful bottle — the one you keep on the bar cart rather than behind glass.