This is a unique whiskey all around. Not only is it aged in a solera system, where new-make whiskey is added to a set of barrels at regular intervals, but because the distillery is so new, they had to start off with “seed whiskey,” i.e., purchased stocks of aged Bourbon, to which they added their own spirit. The spirits they distill are different too, since the grain is grown and processed on property, making it a field-to-glass product. Over time, as they add more of their own distillate to the system, the flavors will slowly transition to something different. As it is now, there is a bewitching mineral quality accented with grassiness, woodsy sweetness and cinnamon-caramel. We can’t wait to see how this Bourbon evolves.
Hillrock Estate Distillery, Ancram, NY
This story appears in the print issue of December 2013.
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