HILLROCK ESTATE DISTILLERY

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller as Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Solera Aged Bourbon was the worlds first solera aged bourbon. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time.This solera-aged Hillrock expression is finished in rare Napa Valley Cabernet wine casks. The multi-barrel aging of this copper/amber whiskey with slight red hues in appearance before offering a caramel-vanilla nose full of fruit (cherry, blackberry and citrus) and sweet desserts (taffy, caramelized sugar, plum and caramel). Warm and sweet notes of vanilla, toffee and French oak complimented by a bouquet of floral and fruity notes black cherry, currant, violet and nuts complete the palate before leading to a long and vanilla-focused finish, highlighted with cherry and cabernet flavors (producer). This unique bourbon whiskey earned 93 points at the Ultimate Beverage Challenge.Pick up your bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller at Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Estate Peated Single Malt Whiskey is one of the first single malt whiskies produced in New York since Prohibition. It is made using barley that is grown exclusively on the rolling fields of the Hillrock Estate. After the barley is harvested, it is smoked over a peat flame for approximately eight hours (the peat used to smoke the barley is imported from Scotland).After the barley has been peated, it is fermented before being distilled through Pickerells custom-made, 250-gallon copper-pot still. Following distillation, Hillrock Peated Single Malt is aged in American oak casks before each batch is brought to proof and bottled by hand.The whisky has a light aroma of smoke, peat, iodine and sea salt that gives way to rich vanilla and malt on the palate. The finish is long and rich, with hints of honey, caramel and butterscotch complemented by a subtle peaty undertone.Pick up a bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farmers, hundreds of whom distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors Degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters Degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller at Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Estate Single Malt Whiskey is one of the first single malt whiskies produced in New York since Prohibition. It is made using barley that is grown exclusively on the rolling fields of the Hillrock Estate. After the barley is harvested, it is malted at the Hillrock Malthouse one of the first malthouses built by a distillery since Prohibition. By growing and malting his own barley, Pickerell is able to control and fine-tune the production process of the single malt whiskey.Once the barley has been malted, it is fermented before being distilled through Pickerells custom-made, 250-gallon copper-pot still. Following distillation, Hillrock Single Malt is aged for approximately two years before each batch is brought to proof and bottled by hand. The whiskey earned a score of 95 points from the Beverage Testing Institute in 2014.Hillrock Single Malt Whiskey is a reflection of New Yorks rich history and its unique terroir. Pick up a bottle today!