Hillrock Single Malt is a bold and flavorful New York State whiskey by one of the few “field-to-glass” whiskey producers in the U.S.
Hillrock Single Malt American Whiskey
In the early 1800s, New York produced over half of the young nation’s Barley and Rye, and the Hudson Valley served as the country’s breadbasket. With an abundance of high-quality grain, local craft spirits thrived, and more than 1000 farm distilleries produced Whiskey and Gin, reflecting the unique terroir of the region. However, Prohibition in the 1930s forced these distilleries to close, leaving the wellspring of American spirits dry. Hillrock Estate Distillery is changing this narrative. Their mission is to craft the finest hand-crafted spirits, using their own grain that’s floor malted, distilled in copper pot stills, aged in fine oak, and hand-bottled at their estate in the Hudson Valley Highlands.
Crowned by an elegant 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain, which has been meticulously restored to its original beauty, Hillrock Distillery overlooks rolling barley fields and the distant Berkshire Mountains. Just as their premier spirits exemplify refinement and attention to detail, every aspect of Hillrock’s operation is marked by precision, with no expense spared. Their commitment to quality is steeped in a 200-year tradition of rich history.
Hillrock takes pride in being one of the few “field-to-glass” whiskey producers globally and the first USA distillery since before Prohibition to floor malt and handcraft whiskey on-site from estate-grown grain. Their dedication to quality embodies the artisanal distilling history of the Hudson Valley. By overseeing every stage of production, from planting and harvesting heirloom grains to smoking their malt, crafting whiskies in copper pot stills, aging in small oak barrels, and hand-bottling, they create the highest quality whiskies that reflect the unique local terroir.
Hillrock Single Malt American Whiskey has a bold and flavorful character. Made from New York State-grown malt, which is smoked for eight hours over Scottish peat (with an 18-hour version in development), this sipping whiskey entices with bold smoky-sweet campfire notes. On the palate, it presents a full, rich profile of toffee, chocolate, espresso, and smoke. The finish is long, drying, with a gentle exhale of smoke and ash.