New Riff Distilling has announced the release of a Kentucky straight rye whiskey made with biscuit malt.
Distilled using Abbey Malt from the German malthouse Weyermann, this whiskey is the latest installment in the distillery’s High Note limited-edition lineup. It will be available exclusively through New Riff’s Whiskey Club and at the distillery’s Aquifer Tasting Room. For more information and to join the Whiskey Club, visit newriffwhiskeyclub.com.
“This combination creates a profile that’s entirely unique, setting this rye whiskey apart from any other rye whiskey we’ve made before,” says master distiller Brian Sprance.
Made with 51% rye, 26% corn and 23% Weyermann Abbey Malt (biscuit malt), this latest rye whiskey has a malty aroma with notes of biscuit, honey, nuts and chocolate. In the malting process, grains are moistened and begin to germinate, creating enzymes in the seed that will convert starches into sugars.
New Riff first began its Weyermann Abbey Malt exploration in 2014, when it began distilling what would become its 100% Malted Rye Whiskey.
“Abbey Malt is also featured in one of our Single Malt Whiskey recipes that is a component of our yearly release of Sour Mash Single Malt Whiskey, and we loved its contribution to it, so we really thought it could create a very unique and new riff on Rye Whiskey,” Sprance says. “This continued exploration of flavors landed us at this exceptionally quality whiskey from working with an excellent company.”
Aged four years, Kentucky Straight Rye Whiskey made with Biscuit Malt is bottled at 109.4 proof without chill filtration with a suggested retail price of $49.99 per 750-ml. bottle.
The New Riff High Note Series was created to provide a home for limited production runs, one-off creations, unique barrels and other surprises.
This release is a Whiskey Club exclusive, which is free to join at newriffwhiskeyclub.com. It will be available for presale for Whiskey Club members beginning Friday, Oct. 25 at 11 a.m. ET. This release will not be distributed elsewhere, but it will be available by the pour at The Aquifer Tasting Bar.
