Hillrock Double Cask Rye, Single Malt & Solera-Aged Bourbon Whiskey

Made by Master Distiller David Pickerell, this bourbon earned a score of 96 points from Wine Enthusiast.

In stock

$89.99 Retail Price

$79.99
Product Information

Size: 750mL each
Proof: Double Cask Rye: 90 (45% ABV); Single Malt: 86 (43% ABV); Bourbon: 92.6 (46.3% ABV)
Distiller: Hillrock Estate Distillery
Availability: This product is not available in AK, DE, HI, MA, MN, ND, NH, SD or TX

Tasting Notes

Double Cask Rye: Bold aroma of caramel and vanilla, with hints of prunes, apricots and rye. Notes of caramel and rye dominate the palate, and are complemented by touches of cinnamon, cloves, mint, and butterscotch. Long, warming finish that is slightly sweet.
Single Malt: Dark amber hue. Rich notes of vanilla and malt on the nose. Slightly sweet hints of honey, caramel and butterscotch appear and are complemented by chewy notes of cinnamon, oak and woody spices. Finish is everlasting and slightly spicy.
Bourbon: Sweet nose with caramel and vanilla, slightly floral and fruity. Sweet yet slightly spicy from the rye, it has notes of brown sugar, maple syrup, rock candy and toffee. Spicy notes include clove and cinnamon. Well-balanced with roasted corn, toast and raisin. Sherry finishing adds flavors of walnut, fig and candied fruit. Finish is medium-long with notes of sweet caramel and butterscotch.

In the early 1800’s, 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 country’s original breadbasket and was home to thousands of farmers, hundreds of whom distilled the excess grains they harvested into whiskey. In the 1930’s, 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 Bachelor’s Degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Master’s Degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller at Maker’s Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Maker’s 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 Double Cask Rye Whiskey is handcrafted from small batches of organically grown rye that are harvested from the Hillrock Estate. Once the rye has been harvested, it is mashed and fermented, before being distilled through Pickerell’s custom-made, 250-gallon copper-pot still. The still, which was built in Kentucky to Pickerell’s exact specifications, gives the distiller extraordinary control over the character and quality of the whiskey produced.

Following distillation, the rye whiskey is matured in traditional oak casks before being double-barreled, or finished, in secondary casks. The secondary casks are composed of American oak and have been charred with a #4 char. In addition, the staves of the secondary casks were air-seasoned for over two years prior to the casks’ assembly. As a result, the secondary casks contribute strong notes of vanilla and caramelized wood sugars to the rye, while minimizing bitter tannins that are often present in kiln dried oak.

Double Cask Rye has a deep golden amber color, along with a warm aroma of vanilla and caramel that is complemented by touches of prunes, apricots and rye. The aroma gives way to notes of caramel and rye, along with touches of cloves, cinnamon and butterscotch, and leads to a long, warming finish.

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 – the first malthouse 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 Pickerell’s 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.

Hillrock Estate Solera Aged Bourbon is the world’s 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.

Hillrock Solera Aged Bourbon marries Hillrock Estate Bourbon with a mature seed bourbon that was carefully sourced by Pickerell. After cascading through the solera, Hillrock Solera Aged Bourbon is finished in 20-year-old Oloroso Sherry casks. The finishing process balances the spicy rye flavors of the bourbon and adds further complexity, with layers of fig, roasted walnuts and candied fruit. The current age of Hillrock Solera Aged Bourbon is over six years and the rye content is approximately 37%.

Hillrock Double Cask Rye, Single Malt Whiskey and Solera Aged Bourbon are reflections of New York’s rich history and its unique terroir. Pick up all three today!