New Riff Bottled in Bond Rye

My only minor complaint on this New Riff Bottled-in-Bond Rye is the bottle's height; it's possibly the tallest whisky bottle I've encountered, exceeding my current collection's tallest by about half an inch. The bottle itself is visually appealing, with a faux waxed and enameled look; its dark color appears smoky and smooth, reminiscent of candle soot staining glass. This dimension issue prevented it from fitting in my storage closet, so it moved to my open bottle cabinet sooner than planned, leading to an impulsive opening. This impulse occurred the same night I opened another rye, Sagamore Spirits Añejo Barrel Finished, shortly after enjoying Knob Creek Rye Barrel Select with my father. We started with the Sagamore, then moved to the Knob, and to provide a proper comparison with the 115-proof Knob, I opened Old Overholt 114, as the Sagamore and Knob had too divergent flavor profiles for a fair comparison. This meant I had two ryes open, which I generally avoid. However, upon reaching for the Old Overholt, I noticed the New Riff Rye, seemingly beckoning me to open it. Since I was already three drinks in, I succumbed to the temptation. (I'm sure none of you can relate to this situation, can you?). While this isn't a significant problem, my overall appreciation for the New Riff has waned over the past two and a half months; it simply existed without much fanfare. During our initial tasting with my father, the New Riff performed well. My preferred pour that evening was the Sagamore Añejo for its uniqueness. The least impressive was the Overholt 114 (though still enjoyable, considering the strong competition), while the Knob was the most consistently pleasing. However, subsequent pours of the New Riff were often preceded by other spirits, meaning its flavor was always perceived through the influence of what came before. Comparisons can reveal nuances, as demonstrated when comparing the Overholt 114 to the Knob, which highlighted the former's lack of perceived robustness. The New Riff's level dropped noticeably without my full awareness, partly due to making Manhattans for my wife. I realized it was over half gone and worried I wouldn't form a clear opinion of the rye on its own. This rye was notable, ranking #17 on Whisky Advocate's 2019 Top 20. As it's unavailable locally, I purchased it during a trip, making a replacement difficult. Regarding its flavor, the New Riff makes an excellent Manhattan, blending well with vermouth and bitters while maintaining a distinct profile. Other ryes I tried in a Manhattan fared less well; the Sagamore's finish was too prominent, and the Overholt's proof overwhelmed other components. But how does the New Riff Rye taste neat? Initially, it reminded me of George Dickel Rye and High West Double Rye due to its strong herbal aroma and palate. These are widely available comparisons, though the New Riff is pricier. Without direct comparison bottles, I can't definitively say if the extra cost is justified. However, at $46 for a bottled-in-bond, it doesn't seem excessive. I'd prefer it over Rittenhouse, which I found flat and overrated in my previous experience, though I might reconsider it given its lower price point. The New Riff offers herbal notes with a hint of mint, and subtle chocolate and coffee undertones if you focus. The palate echoes this with a touch of bitter citrus peel, followed by a sense-memory of Lipton Iced Tea, either floral or lemon-flavored. Perhaps my judgment is influenced by the time it's sat, as it's not quite as impressive as I recall from the first tasting. The finish is pleasantly spicy but not distinct enough to stand out among similar-priced ryes. I don't consider it a top-tier whisky, but it's decent; nothing about it strikes me as exceptional. While it's listed as 'coming soon' locally, I'm unlikely to repurchase it. However, the upcoming barrel-proof version, priced only slightly higher, is something I'll likely try.

Rating: 12/23 Nose: Exhibits a somewhat smoky, creosote-like woody aroma. It smells quite rich, though not exceptionally potent. I detect some apple alongside dry rye spices and herbs. A touch of light floral character is also present. Palate: Light floral notes emerge with dry rye spices before yielding to apple and moderately cooked caramel that sometimes leans slightly toward banana. Mint is also abundant. Unfortunately, there's a bit of a harsh burn. The sweetness level seems appropriate – mostly dry, but with enough to add some vibrancy without being overly sweet. The woodiness with creosote is subtly present, helping to balance the sweetness; despite this, I'd still describe it as a somewhat lightly flavored spirit. The relatively high proof helps prevent it from tasting too weak. Finish: The sharp edge of the sweetness softens slightly, revealing more apple richness and a hint of green banana along with the wood. Mint persists. I sense more complexity, but I'm struggling to identify it. The lighter elements fade, leaving a better overall impression as it concludes. - Summary - This is definitely superior to Templeton 4, warranting at least a 12. Russell's Reserve 6 presents as much more mature, richer, and slightly more complex, so this falls short of that, capping out at a 15. Realistically, I believe its quality is closer to Templeton 4 than Russell's Reserve 6 (it certainly doesn't seem older than 4 years). Therefore, a 15 is not achievable. I think this leads me to settle on a 13, but I can still envision assigning it a 12. Actually, the burn is too pronounced. I'm settling on a 12. Sample provided by a friend.

Aroma: Cointreau, clove, allspice, cinnamon, dill seed, mint, green apple, honey, vanilla bean, very subtle oak. Fruity, warm, clean and smooth with great harmony. Taste: Sweet, spicy, and very easy to drink. The taste perfectly mirrors the aroma with clove, allspice, cinnamon, orange, menthol, and apple immediately noticeable. The development doesn't introduce much more, but there's cherry tart, butterscotch muffin, caramel sauce, grilled banana, and some drying oak tannin. The texture is good. Finish: Medium/short. Spicy/sweet notes and stewed peaches. The flavor profile of this rye is remarkably similar to the New Riff Bottled in Bond Bourbon I just reviewed – they are almost identical. This is essentially a soft young rye with bourbon characteristics, while the other is a soft young bourbon with rye characteristics. Both spirits are excellent, and like the bourbon, this is not improved by adding water; I recommend it neat. I didn't try it on ice, but I suspect it would be incredibly easy to drink that way. Unfortunately, this faces the same issue as the bourbon locally, being priced prohibitively. Tasted from a small sample. "Good": 84/100 (3.75 stars)

From the Fall 2016 batch. Its honey-orange hue resembles the color cinematographers use to set a scene in Mexico. The initial aromatic wave of alcohol fumes is intense; every fraction of that 50% abv registers in the nose like a stock car crossing the finish line. The aroma is sharp: black licorice, pepper, and fennel. It evokes root beer barrel candy and cola with a soaked cherry submerged within. Notes of hay and rye grains are present. It smells like a mint-scented scratch-n-sniff sticker. The flavor profile features pine needles/fir trees; a very resinous and oily wood presence dominates the initial taste. Peanut dust is also noticeable. The mid-palate delivers a lot of black pepper, rye, and cinnamon. Black licorice and star anise are apparent. It has a syrupy taste and texture. It concludes with the anticipated strength: rye spices and potpourri. A metallic quality with some charcoal ashes. More of that signature pepper note. The finish lingers briefly, then shifts to a cool mint sensation. This rye is peppery and bitter, challenging the palate and warming the stomach. It begins with a sharp heat and ends with a smooth, cooling aftertaste.

Straight rye (95% rye, 5% malted rye), Bottled-in-Bond, aged 4 years in oak, 100 proof. Sampled neat. Dark copper color and strong legs visible in the glass. Floral grape, strawberry, cereal, with a spicy grassy scent behind it. The aroma is light. It remains light in flavor as well. Sweet brown sugar, floral fruit, vanilla, followed by the spicy rye, creamy leather, and tannic oak. The vanilla oak isn't overpowering and the mouthfeel is lighter overall. In the finish, rye spice, sweet grass, and a bit of ethanol are dominant. The soft flavors make this an easy drink, with a tingling mint appearing in a long, soft finish. I'm surprised how mild this is for a Bottled-in-Bond 100% rye. The distillers demonstrate excellent command over a mashbill that many others mishandle. It's a great starting point for someone interested in trying rye, but it also comes with a rather substantial price tag ($53). I'm drawn to tall, slender whiskey bottles (similar to specific brands), but not necessarily to painted ones like this. With ice... will update later.

It's December 24th, and I'm committed to sampling a new rye whiskey daily this month. While my rye proficiency has improved since last year's Scotch journey, I'm always open to recommendations for excellent rye whiskies. Now that I have objectives (goals are important), there are certain key selections I could use your assistance in locating. Please share your preferred, easily-found rye. Objectives (condensed): Five ryes. 4.5 stars. Readily available. (3/5, WT101, Whistlepig 10, Whistlepig 12) I aim to distinguish between bourbon and rye. First attempt. One of these must be an Empire Rye. (1/1, Hudson) I'm looking for a surprisingly affordable rye. The one that tastes like a holiday bonus in the form of a $25 gift card to a discount department store. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~