New Riff Distilling recently launched its Winter Whiskey, a Kentucky straight bourbon whiskey made with malted oat and chocolate malt.
The unique mashbill is made up of 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.
“When we considered putting oats in a bourbon, our minds went to the chocolate oatmeal stouts we enjoyed in our brewing careers,” says New Riff Distilling 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 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.
Winter Whiskey is now available for $49.99.
