Single Malt WhiskeyMADE BY HILLROCK ESTATE IN ANCRAM, NEW YORK
Looking for a rich, complex, peat-y whiskey? This gorgeous single malt transports us to the Isle of Islay. The aroma starts out malty and peat-y with just a touch of spice. Take a sip and the flavor reveals toasted caramel and savory spices, followed by a touch of salt and iodine. Just like the best Islay scotches, the seaweed in the peat lends Hillrock Estate's Single Malt these unique characteristics. The finish is long, warm and toasty with hints of toffee, citrus and smoke.
It's one of the first single malts to be made entirely in New York State — grown, malted, distilled, aged, and bottled — and it was made under Master Distiller Dave Pickerell, the former Master Distiller at Maker's Mark who's basically the father of American craft whiskey distilling.
Pickerell started with barley grown in the fields at the estate, which was then floor malted in their malt house, smoked with imported peat for 12 to 14 hours, and distilled in a custom 250-gallon pot still. It all gets aged in a multi-barrel process, meaning that different types of barrels hold the whiskey for varying lengths of time, resulting in an impressively complex yet balanced whiskey.
tip of the tongue
Adding a little bit of room-temperature filtered water to a glass of whiskey will actually draw out and emphasize subtle flavors, rather than simply diluting the whiskey. The exact amount varies from drinker to drinker and whiskey to whiskey, so add water just a tiny bit at a time and taste to get the right amount for you.