The Story
About Hillrock Pedro Ximenez Cask Finished Solera Aged Bourbon Whiskey
Hillrock Distillery from Hudson Valley is committed to quality, local products, and tradition – but, luckily, also innovation. Hillrock Distillery with Master Distiller Dave Pickerell in charge was the first one to age a bourbon using the solera method. The centuries-old solera method is traditionally reserved to make sherries, ports, and cognacs, and it involves a pyramid of barrels where a small portion of the liquid on some of the barrels is removed, and new liquid is presented. No barrel in Solera is ever emptied, and there is a seemingly never-ending mixing of younger liquids with the more mature whiskies, or in the case of Hillrock, small barrel-aged Hillrock Estate Bourbon with mature seed bourbon, creating a new depth of profile and complexity on the way. It turns out, solera aging works perfectly with aging bourbon as well, and this fine and complex bourbon proved that by winning several awards. This particular release was finished in Pedro Ximenez casks to balance the traditional oak and vanilla flavors with some fruitiness of a sherry. This is a delicate and richly layered Bourbon that is full-bodied, yet light. An exceptional release.
Don’t be afraid to grab your bottle today!
About Hillrock
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 farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, 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. Pickerell then served as Master Distiller as 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.
About Bourbon
There are not many things more American than bourbon, and although most of it is produced in Kentucky, it can be produced all over the USA.
It must be made with at least 51% corn and bottled at 40% ABV or higher. So why not give this American classic a try?
Check out our impressive selection of bourbons, find your new favorite in Top 10 bourbons, or explore our treasury of rare & hard to find bourbons.
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