New Riff Backsetter Peated Backset Rye

The color is deeply rich, though not significantly different from their standard rye whiskey. The aroma is exceptionally clean, offering distinct cinnamon and grassy rye notes through one nostril, and an earthy, damp peat through the other. Notably, the peat is actually quite subtle, carried by caramel oak, but it's detectable at the forefront of the nose. The taste is actually much richer in caramel than I recall their traditional rye blend being, with a delightful spicy barrel finish, and, surprisingly, no peat unless air is introduced. Aerating across the tongue during the finish transforms the potent cinnamon flavors into strong Scotch characteristics, with more actual peat flavors rather than the smoky impression that typically accompanies it. The added peat smoke is far better integrated into this variation than in the bourbon, which seems to be the general opinion. While the bourbon is an interesting talking point, this Backsetter is quite remarkable, successfully merging two cultures to the point where I'd likely choose it for that ideal combination of vanilla, caramel, spicy oak, and smoky, honeyed, malty Scotch notes. Part of me wishes the bourbon, which is naturally sweeter than the rye whiskey, would perform just as well with the peat addition, but I believe the robust spice from this notably excellent rye base is precisely what I seek when opting for Scotch, as I favor Islay more than any other region. An amusing concept, team!

Neat. Neck pour. I know the negative buzz on this going in, but I am keeping an open mind. On the nose, that peat is so interesting. It does present itself initially as band-aid, but the longer you sit with it, a smoked cedar aspect shines through. It really nullifies the rye. You get a hint of a rye spice, but the rest is muted. What shines through instead is a salted caramel. Almost like a sea salt caramel taffy you’d get from a certain beach town....I double-checked the bottle, and I definitely opened the rye first. Nice and creamy on the palate. Runtz banana candy all over the tongue. Lights it up with sweetness. And I am attacked by campfire. Ah, that is interesting. So the sea salt caramel is the dominant taste, but then the oils carry the smoke around the fringe of the tongue and down the neck. This aftertaste is like I am sipping New Riff while smoking a mild cigar. Interesting. I think this is fun. I’m going to pour the regular rye to compare before ending this... Yeah, the regular bottled-in-bond rye is in-your-face rye. Just delightful rye spice and citrus. Those notes are sooo muted and replaced, it’s hard to believe they are cousins. This Backsetter isn’t a variation of their rye, it’s an entirely new expression to be judged on its own. I like it. I want to drink this outside in the fall, by a campfire.

The smell is incredibly spicy rye with a funky, vegetal note. I've jokingly called it swamp ass and I stand by that. Still, notes of mint, steamed vegetables, and damp oak are present. The taste is a supremely complex whisky, pushing extremes. However, a complex whisky isn't necessarily good. This one falls somewhere between a chaotic mess and something genuinely pleasant. You get all these rye characteristics: mint and spearmint, along with that signature rye spice sweetness. There's a touch of holiday cheer. It still comes across as young, spirited, and fresh. It's funky, weird, and odd. I'm giving it a 2.0 because it's actually quite intriguing, and its complexity warrants such a high score.

A very drinkable rye. The smokiness is a fantastic, non-intrusive complement to the typical rye spice (which isn't overly pronounced). Superbly balanced.