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PRODUCT DESCRIPTION
Hillrock Estate Distillery holds a genuine, industry-first distinction: the first company to offer solera-aged bourbon, beginning production of the style back in October 2012. The solera method itself is worth understanding, since it's central to what makes this whiskey unique — as Hillrock's own team explains, "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." Founded by Jeffrey Baker in collaboration with the late Master Distiller Dave Pickerell, formerly of Maker's Mark, Hillrock operates as a genuine farm distillery in New York's Hudson Valley, roughly two hours north of New York City, with all grain estate-grown and the whiskey distilled, aged, and bottled entirely on-site.
This particular expression takes Hillrock's solera-aged bourbon on a genuinely elaborate cask journey: the whiskey first marries small barrel-aged Hillrock Estate Bourbon with mature "seed" bourbon, then spends time in 20-year-old Oloroso Sherry casks to build layers of complexity, before a final finishing stage in fine Shea Vineyard Willamette Valley Pinot Noir wine casks — a cask type genuinely uncommon in American whiskey production. The current average age of the underlying Solera bourbon runs over six years, with a rye content around 37% in the mash bill.
Kara Newman's blind tasting for Wine Enthusiast awarded 90 Points, describing "a mellow caramel aroma" on the nose, with "the drying palate" opening "relatively woody, with cedar and spice, and a hint of raisin." She noted it "takes quite a lot of water to adjust, but it's worth tinkering with — finding the balance pulls out cocoa powder, vanilla and almond tones and rounds out the oaky edges, finishing with a flurry of cinnamon, clove and nutmeg." Caskers' extended tasting confirms a considerably fruitier, more dessert-forward read: "the nose offers ripe cherries, blackberries, and plums, as well as sweet dessert notes like taffy, crème brûlée, creamy caramel, and candied almonds," with the palate delivering "warm vanilla and cherries, enhanced with tinges of toffee and French oak — all while floral and fruity notes complement the overall experience." Hillrock's own official notes describe the whiskey's copper-amber color with "slight chestnut hues," a nose "full of bright red fruit" and sweet desserts, developing into "lingering rye spice, dried plums, allspice, nutmeg and vanilla flavors" on the finish. This is genuinely ambitious, multi-stage American whiskey from the brand that pioneered the entire solera-aged bourbon category.
Hillrock Solera Aged Bourbon is produced by Hillrock Estate Distillery, a farm distillery with roots dating back to 1806, located in Ancram, in New York's Hudson Valley, roughly two hours north of New York City. Founded by Jeffrey Baker in collaboration with the late Master Distiller Dave Pickerell, formerly of Maker's Mark, Hillrock was the first company to offer solera-aged bourbon, beginning production in October 2012. All grains used in production are estate-grown, with the whiskey distilled, aged, and bottled entirely on-site.
The whiskey marries small barrel-aged Hillrock Estate Bourbon with mature seed bourbon, then ages further in 20-year-old Oloroso Sherry casks, before a final finishing stage in Shea Vineyard Willamette Valley Pinot Noir wine casks. The current average age of the underlying solera bourbon runs over six years, with a mash bill carrying approximately 37% rye content. Bottled at 46.3% ABV / 92.6 proof.
Nose
Copper-amber with slight chestnut hues. Ripe cherry, blackberry, and plum lead, alongside sweet dessert character — taffy, crème brûlée, creamy caramel, and candied almond, with a mellow overall caramel aroma.
Palate
Warm vanilla and cherry carry the entry, joined by toffee and French oak, developing into a woody, cedar-and-spice character with a hint of raisin. Floral and fruity notes round out the mid-palate, with cocoa powder, vanilla, and almond tones emerging with a touch of water.
Finish
Long and velvety, closing with lingering rye spice, dried plum, allspice, nutmeg, and vanilla, alongside cinnamon and clove — genuinely complex, reflecting the whiskey's multi-stage cask journey.
| Category | Details |
|---|---|
| Style | Solera-Aged Bourbon Whiskey — Pinot Noir Cask Finished |
| ABV / Proof | 46.3% ABV / 92.6 Proof |
| Mash Bill | High-rye, ~37% rye content |
| Average Age | 6+ years (underlying solera bourbon) |
| Maturation | Solera aging + 20-year Oloroso Sherry casks, finished in Shea Vineyard Willamette Valley Pinot Noir barrels |
| Distillery | Hillrock Estate Distillery — Ancram, Hudson Valley, New York |
| Distillery Roots | Farm dating to 1806 |
| Founder | Jeffrey Baker |
| Master Distiller | Dave Pickerell (formerly Maker's Mark) |
| Category Significance | America's first solera-aged bourbon (since October 2012) |
| Grain | 100% estate-grown |
| Production | Distilled, aged & bottled entirely on-site |
| Critics | Wine Enthusiast 90 Points (Kara Newman) |
| Style / Identity | A genuinely ambitious, multi-stage American whiskey — rich dark fruit and dessert character from its Pinot Noir cask finish |
| Aromas & Flavors | Ripe cherry, blackberry, crème brûlée, caramel, toffee, dried plum, nutmeg |
| Bottle Size | 750ml |
Best enjoyed neat, though a splash of water helps round out the oak and reveal additional cocoa, vanilla, and almond notes.
Bottle Size: All bottles are 750ML/700ML unless otherwise noted.
21 and Over: Adult Signature Required
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