New Riff Rye Whiskey Starring Weyermann® Abbey Malt®

Experimentation is nothing new to New Riff Distilling of Newport, KY, who adeptly infuse whiskey tradition with innovation. When they reached out last month to let us know they were putting out a Kentucky Straight Rye Whiskey with Weyermann® Abbey Malt®, a biscuit malt typically used for brewing craft beers, we were more than intrigued. We reached out to Bobby Straka, Director of Marketing, and Brian Sprance, their Master Distiller, to learn more.

RahrBSG: This Kentucky Straight Rye Whiskey was a limited release through your Whiskey Club, correct? What is the New Riff Whiskey Club?

Bobby Straka, Marketing Director: The New Riff Whiskey Club is our platform to release seasonal, limited and unique spirits to our most dedicated supporters. Whiskey Club started in 2018 and has grown every year! It is free to join and there is no obligation to purchase, ever. All releases are sold online and are first come, first serve, but they must be picked up in our gift shop. Anyone can sign up for the New Riff Whiskey Club at newriffwhiskeyclub.com and get information on all the releases.

RahrBSG: What inspired the creation of this particular New Riff Whiskey Club release?

Brian Sprance, Master Distiller: We used Weyermann® Abbey Malt® in one of our Single Malt Whisky recipes and really enjoyed the flavor contribution. Once distilled, the biscuit and honey notes from the Abbey Malt® complimented the base Pilsner and Pale malts in quite an interesting way, so we always knew we would feature the Abbey Malt® in its own dedicated whiskey.

RahrBSG: Why did you choose Weyermann® Abbey Malt® for this whiskey?

Brian: We are a rye-centric distillery and enjoy putting new spins on our standard rye whiskey. We felt the Abbey Malt® would blend nicely with the typical baking spices, spearmint and black pepper we typically find in our rye whiskies.

RahrBSG: Were there any other interesting ingredients or new or unusual techniques used to produce this whiskey?

Brian: All New Riff Whiskies are made using the “Kentucky Regimen” — sour mash along with water from our alluvial aquifer, an open fermentation, column still with doubler, distilled and barreled at 110 proof in new oak. We find it important to limit variables when developing a whiskey that features such a unique grain in hopes of really finding the true expression of the malted barley.

RahrBSG: Are there other new malts or ingredients you’re hoping to try in your next batch of whiskey?

Brian: Plenty of secrets in the warehouse that will eventually see the light of day! Stay tuned!

Our thanks to Bobby and Brian for joining us here on the blog! Please keep the beautiful whiskeys coming.