New Riff Distilling recently announced the release of a new bourbon and rye duo, Backsetter. Due in early May, Backsetter is part an ongoing exploration into a sour mash method. These whiskeys are crafted with the traditional sour mash Kentucky regimen, which utilizes a portion of grain “backset” from a previous distillation in the mash of the new batch.
Utilizing backset from a distillation of peat-smoked malted barley, these whiskeys are definitely a new riff on an old tradition. Using the same mashbill as New Riff’s standard bourbon and rye recipes, co-founder Jay Erisman said the peat-smoked malted barley backsets lend a smoky cast to the whiskeys.
Generations of Kentucky distillers have touted the flavor influence of the sour mash technique, New Riff’s distilling team applied their knowledge of how and why a backset influences the final product. “It’s a small hint at the flavors developing in our warehouses — and a great reflection of how New Riff marries a commitment to tradition with a love of experimentation,” said Erisman.
Both the New Riff Backsetter Bourbon and Rye are bottled-in-bond without chill filtration and aged at least four years. The Backsetter Bourbon is 65% corn, 30% rye and 5% malted barley. The Backsetter Rye is 95% rye and 5% malted rye.
The Backsetter Bourbon and Rye will be available at $49.99 in limited quantity and through New Riff’s Whiskey Club.
