Hillrock is proud to be one of the few "field-to-glass" whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir of the Hudson Valley Highlands.
"Solera" – a stack of barrels where a small portion of whiskey is removed periodically and new whiskey is added. No barrel is ever fully emptied, and age and complexity gradually increase over time. Hillrock marries small barrel-aged Hillrock estate Bourbon with mature seed bourbon before finishing in 20-year-old Oloroso Sherry casks to balance flavors and add layers of complexity.
The resulting spirit offers a pronounced nose of caramel, dried fruit, vanilla, oak, and spice, accented by an elegant floral note. The full-bodied palate opens with rich notes of brown sugar, molasses, and toffee, followed by roasted corn, clove, cinnamon, and a touch of spicy rye and finishing with notes of walnut, fig, and candied caramel and butterscotch. The current average age of Hillrock Solera Bourbon is over 6 years and the rye content is approximately 37%. (from Hillrock)