Duncan Taylor The Big Smoke 60%
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Hillrock Estate 20-Hour Peat Smoke Single Malt Whiskey
Single Malt
Hillrock Estate // New York, USA
Hillrock was conceived by businessman Jeffrey Baker, who enlisted Master Distiller Dave Pickerell to create the first “farm to glass” distillery in New York’s Hudson Valley. This whiskey is made from 100% organic barley grown in its surrounding fields and malted in-house for three days.
It’s dried in kilns using peat imported from Scotland’s Speyside for a total of 20 hours (Pickerell experimented with different time intervals before settling on this one). After initial aging in American oak, the whiskey is given two more weeks in ex-Oloroso sherry casks.
Hillrock was conceived by businessman Jeffrey Baker, who enlisted Master Distiller Dave Pickerell to create the first “farm to glass” distillery in New York’s Hudson Valley. This whiskey is made from 100% organic barley grown in its surrounding fields and malted in-house for three days. It’s dried in kilns using peat imported from Scotland’s Speyside for a total of 20 hours (Pickerell experimented with different time intervals before settling on this one). After initial aging in American oak, the whiskey is given two more weeks in ex-Oloroso sherry casks.
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ageNAS
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Cost
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abv43.0
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Single MaltDistilled in pot stills from 100% malted barley, produced at one distillery, aged in barrels; if Scotch or Irish, must be aged for at least three years.
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Cask TypeAmerican oak, ex-Oloroso sherry
Tasting Notes
"The initial flavors are surprisingly citrusy, with orange marmalade, grapefruit and lime zest. The peat wafts in sweetly, like campfire or barbecue rather than seaside brine, with a faint rubberiness. Malted chocolate, cashews, cinnamon and sugar cookies add sweetness toward the finish, which ends just a tad hot, even with a drop of water. "
Added by
Amanda Schuster
Score
84