Hillrock Estate Distillery

Overview of the Distillery

Hillrock Estate Distillery is located in the Hudson Valley, two hours north of New York City. The distillery brings together the Malt House, Granary, Barrel Houses, and grain fields on one property and practices a field-to-bottle process, where its own grain is malted and distilled locally. Under owner Jeffrey Baker and Master Distiller David Pickerell, floor malting and specially built copper apparatus are used in small-batch productions to preserve control over the character of the raw materials.

Establishment of an Estate-Based Approach

Hillrock is built around an integration of farming and distillation. The Distillery, Malt House, Granary, and Barrel Houses are located at the center of the property, surrounded by grain fields, which enables grain grown on-site to be used directly in production.

Leadership and Master Distiller

Owner Jeffrey Baker and Master Distiller David Pickerell lead the production, emphasizing quality and local terroir as central elements of Hillrock's craft.

Floor Malting and On-Site Handcrafting

Hillrock claims to be one of the few producers globally and the first in the United States since before Prohibition to floor-malt and handcraft whiskey on-site from estate-grown grain, which is a clear hallmark of the distillery's identity.

Raw Materials and Production

Production at Hillrock is based on a field-to-flask principle: grain is grown on the estate and participates in the malting and distillation processes. Floor malting is performed on-site, and the distillery's equipment is specially built in copper; the pot still, mash tun, and spirit receiver are crafted to the distillery's specifications by American artisans. The machinery is housed in traditional barn buildings, and this combination of artisanal methods and specialized equipment gives the master distiller good control over the character of each small batch. Small-batch production and the physical integration of the Malt House and the Distillery underscore the operating approach and support Hillrock's focus on raw-material origin and detailed process control.

Aging and Barrel Types

Aging takes place in the distillery's own Barrel Houses, which are an integrated part of the facility. The Barrel Houses are located near the malting and distillation facilities, so the aging stage is directly integrated into the overall production chain. There is no detailed documentation of specific barrel types or previous contents in the available texts, but the establishment of dedicated storage buildings shows that aging and barrel care are planned as a central part of the production.

Whiskies

Hillrock's portfolio is based on small-batch, artisanal whiskies made from grain from its own fields and through its own malting processes. The products are described as premier artisanal spirits, with control over the entire value chain from field to bottle as a hallmark. The available source texts do not mention a complete product list or age statements, but portray a range that stems from estate-grown grain, floor malting, and copper distillation in small batches.

Philosophy and Craft

Hillrock's values center on the field-to-flask principle, craftsmanship, and control. The distillery prioritizes the use of its own grain, floor malting, and handcrafting, as well as specially built copper apparatus to ensure detailed control over each small batch. The architecture featuring traditional barn buildings supports the integration of farming, malting, distillation, and aging.

Sustainability

Use of estate-grown grain and local sourcing (field-to-glass).