Hillrock Estate Single Malt Whiskey is one of the first single malt whiskies produced in New York since Prohibition. It is made using barley that is grown exclusively on the rolling fields of the Hillrock Estate. After the barley is harvested, it is malted at the Hillrock Malthouse — one of the first malthouses built by a distillery since Prohibition. By growing and malting his own barley, Pickerell is able to control and fine-tune the production process of the single malt whiskey.
Once the barley has been malted, it is fermented before being distilled through Pickerell's custom-made, 250-gallon copper-pot still. Following distillation, Hillrock Single Malt is aged for approximately two years before each batch is brought to proof and bottled by hand. The whiskey earned a score of 95 points from the Beverage Testing Institute in 2014.