Hill Rock bourbon is made by owner Jeff Baker and master distiller Dave Pickerell in New York. Their commitment to producing high-quality small-batch whiskies is evident in every aspect of their production process. From their own floor malted grain to their copper pot still and fine oak aging, they take great care in crafting their exceptional bourbon.
Jeff Baker and Dave Pickerell are not just names on a label, they are passionate individuals who pour their heart and soul into every bottle of Hill Rock bourbon. Their expertise and dedication are apparent in the attention to detail they put into every step of the production process.
One of the unique aspects of Hill Rock bourbon is their use of floor malted grain. Floor malting is a traditional method of malting grains where they are spread out on the floor of a malting house and turned by hand. This process allows for a more even and controlled germination, resulting in a rich and flavorful base for their bourbon.
The use of a copper pot still in the distillation process is another important factor in the production of Hill Rock bourbon. Copper is known for its ability to remove impurities and enhance the flavors of the spirit. The pot still allows for a slower distillation process, which helps to develop complex flavors and aromas in the bourbon.
After distillation, the bourbon is aged in fine oak barrels. The choice of oak is crucial as it contributes to the overall flavor profile of the bourbon. The barrels are carefully selected and seasoned to ensure the highest quality aging process. The aging period allows the bourbon to develop its unique character and smoothness.
What sets Hill Rock bourbon apart is not just the ingredients and production methods, but also the passion and expertise of the people behind it. Jeff Baker and Dave Pickerell have a deep understanding of the art and science of whiskey making, and their commitment to quality is evident in every sip.
Personal experience: I had the opportunity to visit Hill Rock distillery and witness firsthand the craftsmanship that goes into making their bourbon. Jeff Baker and Dave Pickerell were gracious hosts, taking the time to explain their process and share their knowledge. It was inspiring to see the care and attention to detail they put into every step of the production process. From the malting floor to the aging warehouse, it was clear that Hill Rock bourbon is a labor of love.
Summary: Hill Rock bourbon is made by owner Jeff Baker and master distiller Dave Pickerell in New York. They use their own floor malted grain, a copper pot still, and fine oak aging to produce handcrafted small-batch whiskies. Their passion and expertise shine through in every aspect of their production process, resulting in exceptional bourbon.