Spirits · Ancram, New York
Hillrock Estate Distillery
Hudson Valley whiskey grown, malted and distilled on one farm.
- Founded by
- Jeffrey Baker, Cathy Franklin
- Based in
- Ancram, New York
Their story
Hillrock Estate Distillery is run by husband and wife Jeffrey Baker and Cathy Franklin on their roughly 850-acre farm in Ancram, New York, about 100 miles north of New York City in the Hudson Valley.
The couple set out to make whiskey from grain they grow themselves. They brought in the late master distiller Dave Pickerell, who shaped the mashbills and standards for the whiskey from the start, and built a malthouse that was the first at a U.S. distillery since Prohibition.
How it's made
Hillrock grows rye, barley and other grains on the estate and malts its own barley by hand on a traditional malting floor. Its flagship bourbon is aged with a solera system, moving whiskey by hand through three tiers of barrels so older and younger whiskey blend over time.
The solera-aging process has been used for centuries, but never for whiskey in the United States.
Why we carry them
We like whiskey that can tell you exactly which fields it came from. The solera bourbon is a good bottle for a slow sip and a conversation.
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