Distiller Notes
After aging in two separate new charred American white oak barrels, this unique triple cask matured whiskey is then finished in rare French Premier Cru Sauternes wine casks which add a rounded balance and almost buttery texture along with citrus lemon and apricot notes. Sauternes wine, known as the “nectar of the gods”, was prized by both Thomas Jefferson and George Washington in the 18th century. This artisanal whiskey merges the unique terroir of the Hudson Valley with old world European tradition and craftsmanship. Candied orange peel, honey comb, peach skin, flower blossom, maple, candied apples, Madagascar vanilla, rye spice are all abundant in the nose of this patina copper, amber whiskey. The bold flavors of toasted bread with honey and butter, cashews, citrus, orange blossom notes and vanilla wafer balance the traditional rye spice leading to a long, honeyed apricot finish bursting with fruit and spice.
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.