What does it take to craft a whiskey that actually tells a story? In this episode, Jake Lewellen sits down with Lauren Patz, Master Blender for Redwood Empire Whiskey, to pull back the curtain on one of the most creative and regionally inspired brands in American whiskey today.

Lauren walks us through her journey to becoming a master blender, the philosophy behind Redwood Empire's unique flavor profiles, and how the brand balances artistic vision with the consistency that whiskey lovers expect bottle after bottle. They dig into the brand's approach to storytelling, what regionalization really means in today's whiskey market, and why approachability and value are more important than ever for brands trying to break through the noise.

Plus — chocolate and whiskey pairings. Yes, really. And it works.

Whether you're a longtime Redwood Empire fan or just discovering the brand, this conversation gives you a genuine look at what goes into building a whiskey lineup that stands for something beyond what's in the bottle.

In this episode:

• How Lauren found her way into master blending and what the role actually looks like day to day
• The story behind Redwood Empire and what makes their distillation process different
• How regionalization is reshaping the American whiskey market
• Balancing consistency and creativity across a full whiskey portfolio
• Chocolate and whiskey pairings — what works and why
• Where Redwood Empire is headed and how they're positioning for the future

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HASHTAGS:
#RedwoodEmpire #BourbonLens #AmericanWhiskey #MasterBlender #WhiskeyPodcast #BourbonPodcast #CraftWhiskey #WhiskeyTasting #BourbonCommunity #WhiskeyLovers #LaurenPatz #RegionalWhiskey #WhiskeyBlending #BourbonReview #WhiskeyLife

KEYWORDS:
Redwood Empire Whiskey, Lauren Patz master blender, American whiskey podcast, bourbon podcast, craft whiskey blending, whiskey flavor profiles, regionalization whiskey market, Redwood Empire review, whiskey storytelling, bourbon blending process, approachable whiskey, value whiskey 2026, chocolate and whiskey pairing, Redwood Empire distillery, Jake Lewellen bourbon, Bourbon Lens podcast, whiskey community, master blender interview, craft bourbon, whiskey portfolio

What does it take to lead one of the most iconic names in finished American whiskey? In this episode, we sit down with Owen Martin, Master Distiller at Angel’s Envy, for a masterclass on the physics of barrel aging, the art of secondary maturation, and what the future holds for the brand's legendary line of spirits.

Owen peels back the curtain on the meticulous science behind their wood programs. We explore how toast levels on French oak and finishing in secondary rum or tequila casks reshape flavor profiles. Discover how warehouse microclimates, barometric pressure, and precise barrel placement across different floors completely alter a whiskey's path. Owen also breaks down his rigorous approach to blending at scale while continuing to push boundaries with the brand's premium Cellar Series and Cask Strength offerings.

Beyond the liquid, Owen shares how personal milestones like fatherhood change his perspective on long-term craftsmanship. Plus, we dive into some unexpected fun, connecting global sports to whiskey culture with a look at European cultural shifts and how flavors bridge global communities.

Whether you are a casual fan of Angel's Envy or a serious collector eager to learn the secrets of innovative wood finishes, this conversation delivers an unmatched deep-dive into modern whiskey innovation.

Timestamps:

• (00:00) - Introduction to Owen Martin and his role at Angel's Envy
• (00:45) - Deep Dive into Wood Finishing: French Oak, Rum, & Cask Management
• (02:15) - The Intricacies of Blending and Barrel Sampling at Scale
• (03:30) - Warehouse Physics: How Location & Elevation Change Flavor Profiles
• (05:10) - Craftsmanship & Fatherhood: A Distiller's Changing Perspective
• (07:00) - Global Sports & Culture: Reflections on the World Cup & European Palates
• (10:30) - First Look at New Releases: Age Statements & Experimental Lines
• (13:20) - Walking the Tightrope: Balancing Heritage with Disruptive Innovation
• (15:00) - The Logistics of Barrel Reuse, Proof Fills, and Repositioning
• (17:10) - The Future of Angel’s Envy: Upcoming Projects and Seasonal Calendar
• (19:05) - The Science of the Finish: Deciphering French Oak Toast Levels
• (21:00) - Wood Chemistry: Understanding Toast, Char, and Stave Seasoning
• (25:00) - The Tasting Panel: Maintaining Consistency Across Thousands of Barcells
• (27:08) - Cask Strength Bourbon, Cellar Series, and Premium Packaging Strategy
• (32:18) - Tequila Finishes, Storytelling, and Closing Thoughts on Community

Resources & Links Mentioned:

• Angel’s Envy Official Website: https://www.angelsenvy.com
• Follow Owen Martin on LinkedIn

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What does America taste like in a glass? In honor of America’s 250th Semiquincentennial anniversary, independent bottler Lost Lantern Whiskey did the seemingly impossible: they sourced straight bourbon from all 50 states to create the groundbreaking "United States of Bourbon" collection.

In this episode, we sit down with Adam from Lost Lantern to break down the massive logistical mountain, wild road trips, and blending wizardry required to bring this historic project to life. From tracking down micro-distilleries in states with virtually no whiskey footprint—like Hawaii and North Dakota—to navigating tricky local compliance laws, Adam shares the behind-the-scenes secrets of this 50-state sourcing marathon.

We dive deep into the crown jewel of the release: the highly collectible 1776 Edition. Inspired by the original colonies, this ultra-limited blend (restricted to exactly 1,776 bottles) captures unique regional terroir and coastal salinity. Discover how Lost Lantern’s Master Blender Nora Ganley-Roper constructed a harmonious, multi-regional profile using heavy-hitting bases from historic whiskey regions like Maryland, North Carolina, and Iowa's Cedar Ridge, while maintaining complete transparency and authenticity.

Whether you’re a whiskey history buff, a collector chasing cask-strength rarities, or curious about the true state of American terroir, this episode showcases how blending is elevating the American whiskey landscape to competitive new heights.

Timestamps:

• (00:00) - Celebrating America's 250th Anniversary with Lost Lantern
• (00:26) - Adam’s First Father’s Day & Personal Reflections
• (01:06) - The Wild Vision: A Bourbon from All 50 States
• (02:07) - Sourcing Across the Map: Vermont to Mississippi
• (03:05) - Sourcing Hurdles & Maintaining 100% Transparency
• (04:21) - The 50-State Road Trip: Finding Whiskey in Hawaii & the Dakotas
• (06:02) - Navigating Tough State Compliance Markets
• (08:23) - Breaking Down the "1776 Edition" vs. The 50-State Collection
• (09:12) - Proof Breakdown & Tasting Notes: Cask Strength vs. Bottled Proof
• (11:15) - Nora’s Blending Process: Crafting Regional Character
• (12:01) - The Foundation: The Role of Cedar Ridge & Key Distilleries
• (15:01) - Exploring Regional Terroir & Micro-Climates
• (17:14) - Market Release Numbers & Early Consumer Reception
• (19:02) - How This Project Elevates the Art of American Blending
• (23:12) - Building the Intricate Base Blend for the 1776 Bottle
• (26:03) - Ocean Air & Salinity: Coastal Influences on the Palate
• (28:04) - Future Releases & Lost Lantern's Lasting Legacy

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#bourbon #whiskey #lostlantern #americanwhiskey #craftdistillery #bourbonblend #whiskeyhistory #caskstrength #bourbonlens #whiskeypodcast

What happens when Vermont’s most rebellious rye whiskey brand sets up a permanent outpost directly in the heart of Bourbon Country?

In this episode of Bourbon Lens, we visit The Vault by WhistlePig in Louisville, KY. We sit down with Lead Research Distiller Mitch Mahar and GM Kevin Didio to explore how they are challenging Kentucky’s bourbon dominance with bold rye innovation.

Mitch shares the legacy of Dave Pickerell and breaks down their wildest blending experiments, including The Boss Hog XII: Feather & Flame—aged rye finished in pulque curado de cacao barrels with a kick of native chili peppers. Then, Kevin takes us inside their experiential vault tasting room to discuss their viral signature cocktail, The Flying Pig, which is served to guests via automated pneumatic tubes overhead!

⏱️ Timestamps:

• 00:00 - Live from Louisville: WhistlePig’s The Vault Experience
• 00:26 - Mitch Mahar on rye whiskey diversity and innovation
• 01:09 - The legacy of Dave Pickerell & reviving pre-prohibition rye
• 03:50 - Decoding The Boss Hog XII: Fermented pulque & chili peppers
• 06:12 - Invading Kentucky: How bourbon drinkers respond to premium rye
• 15:14 - Louisville Tourism & scouting the historic NuLu site with Kevin Didio
• 17:26 - The Flying Pig: The viral pneumatic tube cocktail system
• 23:19 - Behind the Heavy Door: Inside the private Vault tasting single barrels
• 29:19 - The "Wow" Factor: Why experiential retail is the future of spirits

🔗 Resources & Links:

• WhistlePig Whiskey Website
• The Vault by WhistlePig Louisville

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Hashtags

#WhistlePigWhiskey #TheVaultLouisville #RyeWhiskey #BourbonLens #BossHogXII #MitchMahar #KevinDidio #WhiskeyInnovation #LouisvilleTourism #FlyingPigCocktail

Keywords

WhistlePig Whiskey, The Vault Louisville, Mitch Mahar, Kevin Didio, Boss Hog XII, rye whiskey review, Dave Pickerell, pneumatic tube cocktail, Louisville whiskey trail, craft rye blending, premium whiskey, pulque finished whiskey, single barrel rye, Bourbon Lens, Bourbon Lens News

What happens when you swap traditional yellow corn for a rare, deep-pigmented heirloom grain? You get one of the most unique, grain-forward releases in the history of the Bourbon Lens.

In this episode, we review the newly unveiled Woodford Reserve Distillery Series: Red Corn Bourbon. Clocking in at 90.4 proof and packaged in their collectible 375ml format ($64.99 MSRP), this limited edition showcases a massive push into agricultural innovation led by Master Distiller Elizabeth McCall.

The story behind this whiskey is a true testament to Kentucky terroir and pure resilience. The heirloom red corn was grown on a local farm directly adjacent to the historic distillery in Versailles, Kentucky. However, during the growing season several years ago, a massive summer storm swept through Woodford County, flattening and destroying a significant portion of the stalks. The resulting low yield means the remaining harvest—and the liquid inside this bottle—is exceptionally rare.

Jake breaks down how this deep-pigmented heirloom corn shifts the flavor wheel completely away from standard Woodford sweetness into a bolder, softer, and highly savory presentation. We dive into a rich nosh of dark chocolate, spiced cherry, and green apple, followed by a warm palate medley of baking spices, tarts custard, and sun tea. Find out if this weather-damaged experiment holds its own against traditional yellow corn mash bills!

⏱️ Timestamps:

• 00:00 - Groundbreaking Grain: Intro to Woodford Reserve's heirloom red corn innovation
• 00:26 - The 51% Rule: Breaking down standard bourbon regulations vs. heirloom varietals
• 00:36 - Destructive Terroir: How a massive Kentucky storm cut the crop yield and created rarity
• 01:06 - Agricultural Chemistry: The atmospheric elements shaping modern craft distillation
• 01:34 - Nosing the Glass: Unpacking rich notes of dark chocolate, baking spice, and green apple
• 02:28 - Flavor Profile: Unlocking deep layers of dried cherries, toasted pecans, and mocha
• 02:54 - First Sip: Checking approachability, tart cherry custard, and balanced wood tannins
• 03:24 - Mid-Palate Shift: Savoring nuances of brown sugar, clove, cinnamon, and pepper
• 03:44 - Texture & Finish: Analyzing the velvety viscosity, lingering spice, and sun tea notes
• 04:12 - Changing the Mash Bill: Market appeal and how red corn creates a softer whiskey
• 04:29 - Head-to-Head: Comparing Woodford Red Corn to other grain innovators like Frey Ranch
• 04:58 - Final Thoughts: Is this limited 375ml Distillery Series release worth the hunt?
• 05:11 - Pour Recommendations: Tailoring advice for seasoned enthusiasts vs. casual drinkers
• 05:41 - Outro: Inviting listener feedback and wrap-up

Dive into the rich history, craftsmanship, and innovative spirit of Woodford Reserve in this exclusive interview with Master Distiller Elizabeth McCall. Since bursting onto the scene in 1996, Woodford Reserve has been a driving force in revitalizing the Kentucky bourbon industry and inspiring the world-famous Kentucky Bourbon Trail.

In this episode, Elizabeth pulls back the curtain on how the iconic brand maintains its premium, complex flavor profile while remaining remarkably accessible to whiskey lovers everywhere. We explore their unique triple pot distillation process, the critical role of Kentucky limestone water, and how meticulous sensory and analytical testing ensure flawless batch consistency.

Plus, get a firsthand look into the future of bourbon as Elizabeth shares details on Woodford’s cutting-edge agricultural innovations—including the Heirloom Red Corn release and the Kentucky Rye Project. Whether you're a casual fan of their signature Double Oaked or a seasoned whiskey connoisseur, this episode is packed with insights into the art and science of bourbon making.

⏱️ Timestamps:

• 00:00 - Welcome and introduction to Elizabeth McCall, Master Distiller
• 02:39 - History of Woodford Reserve and its role in Kentucky bourbon revitalization
• 04:00 - The significance of water source and Kentucky's limestone influence
• 06:33 - Innovation and leadership in premium bourbon through packaging and flavor development
• 07:36 - Balancing luxury perception with accessible pricing
• 08:47 - The meticulous process of quality control and batch consistency
• 10:10 - The spectrum of flavor attributes in Woodford Reserve whiskey
• 11:26 - Sensory profiling and the brand’s signature flavor complexity
• 12:08 - Personal favorites and the appeal of Woodford Reserve Double Oaked
• 13:56 - Unique distillation methods, including Irish-inspired triple pot distillation
• 14:25 - Batch formulation and the challenge of maintaining consistency in natural products
• 17:37 - Agricultural innovation: The Red Corn project and its flavor implications
• 19:07 - Insights from growing heirloom varieties and the importance of farming practices
• 20:50 - The role of grains like rye and corn in whiskey’s agricultural landscape
• 22:48 - The master distiller's role in understanding and managing agricultural inputs
• 24:12 - Navigating label laws, production costs, and consumer value
• 25:36 - The breadth of Woodford Reserve’s portfolio and ongoing innovation
• 27:07 - Future outlook: Balance between tradition, experimentation, and brand integrity
• 28:54 - Elizabeth's legacy and aspirations for the next decade
• 29:58 - Closing remarks and appreciation for curiosity and tradition in whiskey-making

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Can the blending masters at Rolling Fork Spirits pull off the exact same magic with a historic rye whiskey that they did with their massive Bourbon de Luxe revival?

On this episode of Five Minute Fridays, Jake Lewellen cracks open and reviews the highly anticipated REWCO 6-Year Cask Strength Kentucky Straight Rye Whiskey. Clocking in at 109.4 proof and priced at an approachable $59.99 MSRP, this bottle carries some serious historical weight.

Named after R. E. Wathen (Richard E. Wathen), president of American Medicinal Spirits during Prohibition, REWCO is a brand resurrected straight out of the Wathen family’s 200-year distilling legacy. But how does it actually drink today?

Jake breaks down the incredibly unique, hybrid flavor profile of this small batch. Blending three barrels of traditional 74% rye with two barrels of high-spice 95% rye, this pour delivers an unexpected wave of sweet corn, baking spices, citrus zest, and grilled peaches on the nose, followed by a deeply complex tropical fruit sweetness on the palate.

Is this Pre-Prohibition revival "The Zenith of Possibility in Whiskey Quality," or does it get lost in a crowded rye market? Find out in under five minutes!

⏱️ Timestamps:

• 00:00 - The Ultimate Test: Can REWCO Rye beat Bourbon de Luxe?
• 00:40 - The History of R.E. Wathen & American Medicinal Spirits
• 01:10 - First Impressions: Bottle design and visual aesthetic
• 02:35 - Tasting Notes: Diving into a nose of baking spices and grilled peaches
• 02:55 - Flavor Profile: Unpacking the tropical fruit sweetness and citrus zest
• 03:32 - Palate Experience: How the 109.4 cask strength proof holds up
• 03:58 - Mouthfeel & Smoothness: Textural breakdown of the hybrid mashbill
• 04:27 - The Finish: Subtlety, persistence, and lingering rye spice
• 05:22 - Final Verdict: Is this $60 limited release worth the hunt?
• 05:49 - Celebration ideas, future batch potential, and closing thoughts

🔗 Resources & Links:

• Rolling Fork Spirits Official Website
• Connect with Jake Lewellen: Twitter | LinkedIn

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Hashtags

#RewcoRye #RollingForkSpits #FiveMinuteFridays #BourbonLens #RyeWhiskey #WhiskeyReview #BourbonDeLuxe #CaskStrength #PreProhibition #KentuckyRye

Keywords

REWCO rye whiskey, Rolling Fork Spirits, R.E. Wathen, Bourbon de Luxe, whiskey review, Kentucky straight rye, cask strength rye, Turner Wathen, independent bottler, craft spirits, American Medicinal Spirits, Prohibition whiskey revival, whiskey tasting notes, craft rye blend, Seelbachs rye, Bourbon Lens, Bourbon Lens News

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.

We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam’s extensive line expansion threaten its core brands?

We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.

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⏱️ TIMESTAMPS

00:00 - Welcome and overview of bourbon topics

00:28 - Trip to the Clermont Supper Club

01:22 - The experience at Clermont Supper Club and community vibe

02:15 - Food, cocktails, and the immersive bourbon events

03:17 - State-of-the-art chefs, bartenders, and the culture of bourbon tastings 04:05 - Favorite cocktails, including the New York Sour

05:11 - Unique cocktail experiences at the Supper Club

05:42 - Highlighting the delicious food options and the Claremont location

06:15 - The whiskey shop and rare bottles like Old Grand-Dad 114

06:56 - Historical background of Old Grand-Dad and its origins

08:02 - The evolution of Old Grand-Dad under Jim Beam’s ownership and its high-rye mash bill

08:55 - The expansion of Old Grand-Dad lineup, including bottling proof and age statements

09:53 - The value and quality of the 7-year bottled-and-bond and 114 proof variants

11:33 - The contrast between regular Old Grand-Dad 114 and higher-age options like the 16-year

12:06 - Beam’s stock and availability of premium releases

13:42 - Introduction of the new Old Grand-Dad 114 single barrel, signed by Freddie Noe

14:03 - The industry trend of launching line extensions and premium offerings

15:27 - Market dynamics, pricing, and the future outlook of bourbon

16:37 - The flavor profiles of different Old Grand-Dad variants

17:03 - The nuances of cannibalization within whiskey brands and lineup strategy

18:18 - How Beam maintains a strong core lineup of affordable, quality bourbons

19:27 - The impact of age statements, proof, and price on consumer choices

20:05 - Recommendations for beginner to intermediate bourbon drinkers

21:36 - The role of recognizable brands in navigating a crowded bourbon market 22:20 - The evolution of whiskey knowledge and the host's own journey

23:40 - Sharing trust with your audience and personal recommendations

24:54 - Tasting notes on Old Grand-Dad 114 and the single barrel release

25:31 - Calorie content and drinking it responsibly

26:33 - Tasting profile: notes of corn, fruit, baking spices, and oak

27:11 - The proof’s influence on flavor and a perfect pour on a cube

27:36 - Flavor complexity and the fruit and spice medley

28:28 - Spice notes and balance in the flavor profile

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Please drink responsibly.

A summer job that turned into a 45-year legacy! In this episode of Bourbon Lens, we raise a glass to Wild Turkey Master Distiller Eddie Russell to celebrate his incredible 45th anniversary milestone at the distillery.

We break down the highly anticipated spring release of Russell’s Reserve 13-Year-Old Bourbon, featuring a special commemorative label honoring Eddie’s craftsmanship. Bottled uncut at a unique 121-proof barrel proof, this rare and highly allocated expression brings a rich blend of history and flavor. Discover the inside story of how a rare 18-year-old barrel hand-pulled by Eddie during the filming of his new documentary, "His Own Way," made its way into this legendary 13-year blend.

We also explore the pour's complex tasting notes, from initial aromas of citrus, baking spice, and cola, down to a heavy palate layered with rich fruit, sweet cola, rich tobacco, and smooth leather finishes. Plus, we share details on upcoming premiere events and exclusive screenings held at the Wild Turkey Visitor Center.

Timestamps:

• 00:00 - Introduction to Wild Turkey’s Russell’s 13 and Eddie Russell’s milestone
• 00:44 - Details of the limited release, proof, and historical context
• 01:44 - Description of the whiskey’s packaging and thematic elements
• 02:14 - The role of 18-year-old barrels in this blend
• 02:44 - Upcoming cultural events: June 23rd screenings and tastings
• 03:14 - Ticket info for the June 30th visitor center experience
• 03:00 - Tasting notes: nose and aroma of citrus, baking spice, cola
• 03:45 - The significance of Wild Turkey’s limited editions and Eddie’s dedication
• 04:00 - Final thoughts on enjoying and sharing this special bourbon
• 4:30- Closing remarks and toast to Eddie Russell and the Russell family

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Hashtags

#BourbonLens #WildTurkey #RussellsReserve13 #EddieRussell #BourbonTasting #LimitedRelease #MasterDistiller #BourbonCommunity #WhiskeyHistory

Keywords

Russell's 13, Wild Turkey, Eddie Russell 45th anniversary, Russell's Reserve 13 year, barrel proof bourbon, bourbon lens, wild turkey visitor center, his own way documentary, whiskey tasting notes, limited edition bourbon, allocated whiskey price, jimmy russell, kentucky straight bourbon, bourbon lens news

Most whiskey fans have never experienced a spirit that truly captures the essence of the land—until now. In this episode of the Bourbon Lens, we head to Minnesota to sit down with Michael Swanson, co-founder of Far North Spirits, to explore how agricultural choices, crop genetics, and soil health directly influence whiskey flavor.

Michael shares his fascinating journey from farm kid to pioneering distiller, revealing how a passion for traditional agricultural techniques and groundbreaking scientific research are shaking up the craft distilling industry. Discover how planting specific rye varieties like AC Hazlet can transform a flavor profile in ways big industry can't replicate, and learn how Far North Spirits earned a major innovation award for proving the reality of whiskey terroir.

Timestamps:

• 00:00 - Introduction to Far North Spirits and the episode focus
• 02:02 - Michael Swanson's background — from farming to whiskey distillation
• 04:54 - The story of AC Hazlet rye and flavor profile discovery
• 07:18 - Research proving varietal impacts on whiskey flavor
• 08:45 - Interaction with large distillers and grain qualities
• 10:12 - Laboratory findings linking rye variety to flavor compounds
• 12:22 - Soil and environment effects on rye flavor profiles
• 13:33 - Recognition of place-based innovation in whiskey
• 15:01 - Climate effects on aging and angel share dynamics
• 16:27 - Crop rotation, pollinators, and soil health for flavor benefits
• 18:10 - The importance of regional agriculture practices and terroir
• 20:37 - Old techniques and rediscovering traditional farming knowledge
• 22:48 - Collaborative projects with blends and industry partnerships
• 26:36 - Impact of farming scale on grain identity and flavor
• 29:12 - The evolution of American whiskey and sense of place
• 32:21 - Whiskey tasting notes: Hazlet and Rhochner profiles
• 33:55 - Price points and market positioning of estate-grown whiskey
• 36:19 - Future aging plans and bottle releases
• 39:14 - Crafting gin and Demerara-style rum from regional ingredients
• 43:36 - Climate considerations for ultra-aging and long-term storage
• 45:54 - The influence of Minnesota oak and northern terroir
• 50:32 - Whiskey as a celebration of community and tradition
• 54:37 - Final thoughts and how to support Far North Spirits

Whether you are a bourbon enthusiast, a fan of rye whiskey, or curious about the science of soil-to-sip spirits, this episode will completely change the way you think about the landscape captured in your bottle.

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Hashtags

#BourbonLens #FarNorthSpirits #RyeWhiskey #WhiskeyTerroir #FarmToGlass #CraftDistilling #WhiskeyScience #MichaelSwanson #EstateWhiskey

In this episode of Five Minute Fridays, we explore an incredible milestone in the craft spirits movement: the triumphant resurgence of aged craft whiskeys. Leading the charge is Northern Kentucky’s own New Riff Distilling with their highly anticipated, limited-edition 10-Year-Old High Note Bourbon and Rye releases. We dive deep into the production details, mash bills, and proof strengths, alongside an honest review of the sensory tasting experiences.

The Rise of Double-Digit Craft Whiskey

For years, major legacy distilleries dominated the double-digit age statement landscape. However, craft powerhouses like New Riff, Starlight, and Peerless are proving that patience pays off in the craft whiskey world. As these distilleries cross the 10-year mark, they are unleashing rich, deep flavor profiles that rival any bottle on the shelf.

Head-to-Head: The Mash Bills & Proofs

New Riff's latest decade-old duo showcases the distillery’s flagship recipes, allowed to mature to peak complexity:

• 10-Year-Old Kentucky Straight Bourbon: Clocking in at 116.9 proof, this expression features a high-rye mash bill of 65% corn, 30% rye, and 5% malted barley.
• 10-Year-Old Kentucky Straight Rye: This 118-proof powerhouse utilizes a traditional 95% rye and 5% malted rye mash bill.

Tasting & Sensory Review

Inspired by John from the Embellished Podcast, this review emphasizes the crucial value of revisiting high-integrity whiskey over multiple days to truly unlock its full, evolving complexity.

New Riff 10-Year Bourbon Notes

• Nose: Rich aroma highlighted by deep tobacco, plum, and a bright layer of citrus rind.
• Palate: A complex interplay of mature oak tannins, dark cherry, and honeyed peach.
• Finish: Long, spicy, and satisfyingly warm with a heavy rye-driven influence.

New Riff 10-Year Rye Notes

• Nose: Expressive and punchy with dominant spearmint, vanilla, and sweet honey.
• Palate: A beautifully juicy, well-rounded mouthfeel layered with sweet cinnamon sugar, lemon zest, and hints of ripe peach.
• Finish: Distinctly spiced and balanced. While our host personally leans toward the bourbon, both bottles are undeniable contenders for whiskey of the year.

Limited Release Details

These high-integrity, barrel-proof, and non-chill-filtered whiskeys are limited-run creations. If you are a resident of or visitor to Northern Kentucky, do not miss your chance to head to the distillery, secure these rare bottles, and taste history in the making.

Featured Resources & Connections

• Distillery Info: https://newriffwhiskeyclub.com/

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