In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.
Hillrock Estate Distillery is changing this. Their mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in their copper pot still, aged in fine oak and hand bottled at the estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks rolling barley fields and the distant Berkshire Mountains. Like their premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.
Hillrock is the first solera aged bourbon in the world. Solera is the ageing method, when the casks are stacked on top of each other and the whiskey is removed periodically, and the new whiskey is being added. But no barrel is ever fully emptied, which results in increased age and complexity over time. After this type of maturation, Hillrock bourbon is finished in 20 year old Olorosso sherry casks. The current age is 6 years on average. Bottled at 46.3% alc/vol.
NOSE: Spice, oak, corn sweetness.
PALATE: Grilled corn, sugar cane, milk chocolate, peach cobbler, leather.
FINISH: Long, white pepper, oak, toffee.