Hillrock Estate Distillery, nestled on some beautiful acreage in New York’s agriculturally rich Hudson Valley two hours north of New York City, lays claim to being one of the few so called “field to glass” whiskey producers in the world. It also is said to be the first U.S. distillery since Prohibition to traditionally floor malt and hand craft its whiskey on site from estate-grown grains. This is all important to know as you consider the fact this producer of an already fine American single malt has upped its game with this bottling by just releasing a peat smoked variant with a minimum of two years in different barrels.
The Hillrock single malt, when it first debuted, came out in small batches after a previous life as estate grown barley that was floor malted before being distilled in a copper pot still and barrel aged. Little to no peat smoking happened in the first three barrel releases apparently, but as of barrel four going forward, which is just starting to hit some shops now in New York, you have a whiskey that was lightly smoked for eight hours with imported Scottish peat and later finished in 20-year-old ex-Oloroso sherry casks.
Tasting notes provided to me by Hillrock for this exciting new release, bottled at 86 proof, are below and showcase a whiskey somewhat characteristic of a fine Speyside malt. The 750 ml, honey-amber colored whiskey is pricing around $100 a bottle. When you are looking to buy it make sure to check the side label for an indication of the barrel number to know whether or not you are getting the smoked expression.
Nose: Shortbread, caramelized orange and heather
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Taste: Faint citrus notes are rounded with toffee, dried fruit, cinnamon and clove
Finish: Long and dry. Spicy, yet sweet with a delicate lingering smokiness
