Hillrock whiskey is interesting on many levels. The corn and grains used to make the whiskey are estate grown on a farm in Hudson Valley. Not many spirit producers take this kind of care to guarantee the provenance of their base products. Historically, more than half of the nation's grain was grown in New York and over 1,000 distilleries produced here-- but the industry was obliterated by the market drop due to Prohibition. New York is making a comeback in terms of spirits production, and Hillrock is a big part of this.
Hillrock also is the world's only solera-aged bourbon. The starter criadera came from Kentucky. What makes it into the bottle--percentage wise-- from each criadera may be calculated by a complex algorithm. They've been building the solera for four years, and they released for the first time in November 2012 once their New York material became a very high percentage of the bottling.
Hillrock is also one of a few bourbons from New York state. Bourbon can be produced anywhere in the United States, as long as it meets certain requirements.
I'm really interested to see how the flavor profile will change as the solera gets deeper. This is so interesting, and I cannot wait to follow Hillrock over the next several decades!
Hillrock also is the world's only solera-aged bourbon. The starter criadera came from Kentucky. What makes it into the bottle--percentage wise-- from each criadera may be calculated by a complex algorithm. They've been building the solera for four years, and they released for the first time in November 2012 once their New York material became a very high percentage of the bottling.
Hillrock is also one of a few bourbons from New York state. Bourbon can be produced anywhere in the United States, as long as it meets certain requirements.
I'm really interested to see how the flavor profile will change as the solera gets deeper. This is so interesting, and I cannot wait to follow Hillrock over the next several decades!
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