Hillrock Double Cask Rye Whiskey
Hillrock Double Cask Rye is a unique American whiskey, handcrafted in small batches from rye grain, which has been naturally grown, milled, small batch pot stilled, aged, and bottled by hand on their Hudson Valley Estate. After aging in new #3 char American oak casks, the ward winning Field-to-Glass whiskey is then aged in #4 char new American oak casks which add layers of caramel and vanilla to complement traditional rye spice.
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This 100% rye whiskey is named Double Cask because it's aged in two different barrels, the last the most heavily charred. The end result is a deep, rich rye that shows off espresso, toffee, sarsaparilla and caramel. The finish reverberates with long echoes of clove, dried orange peel, nutmeg and baker's chocolate
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. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our 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 our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.