New Riff Distilling looks to start a new holiday tradition with the launch of its Winter Whiskey, a Kentucky straight bourbon made with malted oat and chocolate malt.
This new seasonal release is reminiscent of a chocolate oatmeal stout, the company says.
“When we considered putting oats in a bourbon, our minds went to the chocolate oatmeal stouts we enjoyed in our brewing careers,” says Head Distiller Brian Sprance. “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.”
Before joining New Riff, Sprance 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 believes it is fermentation where a spirit’s flavors are created. This release is an example of how Sprance can marry brewing and distilling together, the company says. Winter Whiskey tastes like a conversation between the dry cocoa quality of the chocolate malt, a balanced amount of oak and a spicy quality distinct from that of rye, according to the distillery. The finish is oaty spice with hints of Belgian cocoa.
The mashbill is 65% corn, 20% malted oats, 7% pale ale malt, 5% steel cut raw oats and 3% chocolate malt. Winter Whiskey is bottled in bond without chill filtration at 100 proof, and aged at least four years.
Winter Whiskey will be available across New Riff’s distribution footprint, with a suggested retail price of $49.99 per 750-ml. bottle.
This follows the 2020 release of New Riff Distilling Backsetter.