Skip to main content

New Riff Distilling Announces Brand-New Bourbon Is on Its Way

New Riff Distilling

New Riff Distilling, the distillery just over the river from Cincinnati in Newport, Kentucky (and located next to the largest liquor store in the country, The Party Source), has announced that the brand-new Bottled in Bond Bourbon will be available for purchase starting this fall.

This is not New Riff’s first whiskey, but it will be the release distilled by the company. The previous whiskey project, an homage to Cincinnati’s distilling history named OKI (short for Ohio, Kentucky, Indiana), is a sourced bourbon that distillery ages and bottles.

New Riff Distilling / New Riff

New Riff Bourbon is made from a mash bill of non-GMO corn (65 percent), rye (30 percent), and malted barley (5 percent). The water used for the bourbon comes from 100 feet below the distillery in the Ohio River Alluvial Aquifer, a source that is naturally filtered and cool (it maintains a constant temperature of 58 degrees Fahrenheit), which eliminates the need for artificial (and energy-consuming) chilling processes. It is bottled in bond, which means the bourbon was made in a single distillation season by a single distillery, aged for four years (at least) in a bonded warehouse, and bottled at 50 percent ABV without anything added, such as colors or flavors.

Recommended Videos

One of the keys to New Riff’s approach to distilling is the fact that lead distiller, Brian Sprance, did not come originally from distillation, but instead emerged from the brewing sector (having worked formerly at Boston Brewing Company). The idea behind this, according to consulting master distiller Larry Ebersold, is that a brewer would intimately know how flavors are created during one of the first stages of whiskey-making: fermentation. Ebersold wasn’t wrong.

New Riff Distilling / New Riff

On the nose, the bourbon has butterscotch and oak notes, with some vanilla and rye spice playing second fiddle. On the palate, you’ll find sweet vanilla, cinnamon, clove, and dark berries. A long, spicy finish of mainly white pepper and clove finishes things out.

New Riff Bourbon will be available starting this fall and will retail for around $40.

For those heading to the Cincinnati area, it’s important to know, too, that New Riff is a founding partner of The B-Line, which promotes Northern Kentucky’s bourbon distilleries, local bars, and restaurants. In other words, if you’re in the area, The B-Line will show you where you can get your whiskey fix.

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
Hudson Whiskey Relaunches with New Look, New Whiskey
hudson whiskey relaunch 1

Hudson Whiskey was one of the brands at the forefront of the American craft whiskey movement. The distillery behind it, Tuthilltown Spirits, was the first distillery in New York State to operate since Prohibition when it launched back in 2003. The distillery has gone through some changes since those early days, the biggest being the 2010 acquisition  of the Hudson Whiskey brand by beverage conglomerate William Grant & Sons (owner of well known brands like Glenfiddich, The Balvenie, and Sailor Jerry), followed by the overall acquisition of the distillery in 2017. Things have been relatively quiet from Tuthilltown since then, but the distillery revealed some big news in recent days. The label design and the liquid found within the bottle has undergone a significant relaunch, focusing on its role as a true representative of the New York craft whiskey scene, along with a price shift that should please consumers.

The new names of the whiskeys are all nods to iconic New York  cultural institutions including films and food. Baby Bourbon is now called Bright Lights, Big Bourbon. The mash bill is 95% corn and 5% malted barley, unique for bourbon in that no flavoring grain like rye or wheat is used. The whiskey is aged for longer than it used to be, or a minimum of three years according to the brand. Manhattan Rye is now called Do The Rye Thing, which should please Spike Lee fans. As a complement to the bourbon, the mash bill is 95% rye and 5% malted barley, similar to the ubiquitous MGP formula. This whiskey is also now aged for a minimum of three years and is certified as an Empire Rye, meaning it meets certain requirements like 75% of the mash must be New York-state grown rye. Also, Maple Cask Rye is now called Short Stack, and the distillery has unveiled a brand-new whiskey called Back Room Deal. This rye is finished in barrels that originated at Tuthilltown, were then sent to Scotland to age peated scotch, and then returned to the distillery to infuse the whiskey with a bit of smoke.

Read more
Elijah Craig Adds Toasted Barrel Expression to its Range
A trio of whiskeys

There's been a lot of talk about toasted barrel whiskey, particularly bourbon, over the past few years. And like everything else concerning whiskey, there are fans on one side of this technique who love the flavor it brings to the mix, and detractors on the other side who say it does little or even ruins the taste. The basic concept is this -- by law, bourbon must be matured in new charred oak containers (which are virtually always barrels). But for a toasted barrel whiskey, the liquid is placed into a toasted (and sometimes also charred) barrel for a further period of time after the initial maturation. Why exactly? Brands claim that placing the already mature whiskey in these barrels infuses it with new layers of flavor and complexity, augmenting the characteristic notes of vanilla and caramel that are already present. Michter's has put out a few limited release toasted barrel finish whiskeys, including a bourbon, rye, and sour mash whiskey that are finished in toasted but not charred barrels. Woodford Reserve has its Double Oaked Bourbon, which is barreled for a second time in "deeply toasted, lightly charred" barrels. Then there are whiskeys that are matured entirely in toasted barrels (some of which are also charred), like Wilderness Trail, Coopers' Craft, and Jack Daniel's Heritage Barrel.

The latest toasted barrel release comes from Elijah Craig, a dependable bourbon brand produced at Heaven Hill in Kentucky. For this release, the mature bourbon, already aged in char #3 barrels, is put into "custom toasted and flash charred [char #1] new barrels made of premium American white oak air-dried for 18 months." The distillery worked with Independent Stave Company to come up with a custom toast that it says brings a hint of smoke and extra sweetness to the whiskey. Everything else is the same as regular Elijah Craig, like the mash bill and proof, but this process does indeed create a different flavor profile, with flavors of caramel and butterscotch that arrive with an extra pop. Whatever side of the toasted spectrum you fall on, give this one a try if you are already a fan of Elijah Craig, or even if you're not.

Read more
Angel’s Envy Releases Special New Mizunara Cask Whiskey
Mizunara Cask Whiskey

In celebration of the tenth anniversary of Angel's Envy's Founder's Day on August 19, the distillery released a new bourbon finished in Japanese Mizunara oak casks. This blend of four-year-old and nine-year-old whiskey spent an additional two years in these new charred oak casks, made from 200-year-old trees, during which it picked up a bouquet of floral notes including sandalwood, coffee, and a bit of smoke. "We chose this release for the tenth anniversary because my dad, having taken on several consulting roles in Japan during his career, always had a deep appreciation for the country and its distilling community," said cofounder and chief innovation officer Wes Henderson in a prepared statement. "This release, finished in Mizunara casks made from this rare, 200-year-old wood, felt fitting for such a special milestone for Angel’s Envy.”

This is a first for the distillery, and it really stands out in terms of flavor from its core range that is finished in port and rum barrels. "When we set out on this project, we knew where we wanted to end up, but we also knew we might not wind up there," said Henderson in a recent Zoom meeting. His son and production manager Kyle detailed the difficult and lengthy process of getting ahold of these barrels, which he said are extremely limited and tightly controlled by the Japanese government. It took about five years in total to procure them, and 18 months of that time was spent on a waiting list.

Read more