The new New Riff Winter Whiskey, according to those behind it, is a Kentucky straight bourbon whiskey with a mash bill that’s 65% corn, 20% malted barley, 7% pale ale malt, 5% steel cut raw oats and 3% chocolate malt. It should be noted of the last ingredient that, despite the suggestion of chocolate in the grains — and in the name — Winter Whiskey never turns sweet or cloying, tending to delicate dryness.
“When we considered putting oats in a bourbon, our minds went to the chocolate oatmeal stouts we enjoyed in our brewing careers,” said New Riff head distiller Brian Sprance in a prepared statement. “Our Winter Whiskey will warm your palate with the cheer and flavors of the season. It’s unlike anything we’ve ever made or tasted.”
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Sprance, for the curious, originally worked for the Boston Brewing Company as a brewer for Sam Adams in Cincinnati. Rather than hire a distiller, New Riff founder Ken Lewis recruited Sprance — because Lewis knows “it is fermentation where a spirit’s flavors are created. He was trained by legendary distiller Larry Ebersold, who served as New Riff’s consulting master distiller.” It is said this new release “is a perfect example of how Sprance can marry brewing and distilling together.”
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