New Riff New Make Rye (94 proof)

What surpasses a classic 95/5 rye whiskey? The rye new make, naturally! While perhaps not, New Riff clearly excels at crafting fine whiskey, both bourbon and rye, so it's logical that the new make spirit forms a significant part of their aged flavor. They've apparently offered their new make for years, though I hadn't noticed it before. I only encountered the rye version at the distillery; however, they also produce a bourbon mash version, though its current availability is uncertain. Encouragingly, this appears slightly higher in proof than previous new make releases and was quite affordable, even in a half-bottle. While a full-sized bottle of new make from any distillery isn't something I'd typically desire, it's valuable for understanding their process and offers transparency about the distillery's image. Despite the absence of corn, the nose initially presents a sweet corn and cereal milk note. However, the ethanol and grain contribute a mild, approachable yet present spiciness. Surprisingly, there are also notes of fresh, grainy maltiness, reminiscent of a strong or amber ale; it's curious that the aroma isn't more grassy, spicy, or like freshly cracked rye as one might anticipate. The initial flavor is clean and sweet, though less so than a corn distillate. The spice is subtly present with the burn, but the rye spice tingles the gums. While not profoundly deep, it compensates with noticeable heat on the surface. After the burn subsides, the flavor reaches its peak, concluding with the same maltiness noted on the nose, but more concentrated. Hints of baking spice, banana bread, even some bubblegum, and the general raw malt give this spirit a Belgian beer character. It tasted nothing like I expected. Compared to bourbon, I prefer shorter barrel-aging for my rye whiskey, so I anticipated the new make would align with my preferred flavors, especially given the familiar 95/5 blend. Instead, it evoked a distilled darker, more toasted hefeweizen, despite the absence of rye in those beer styles. Without any wood oils or sugars, I imagine ice would only temper the burn and subtly extend the existing flavors. It's certainly a distinctive distillate, but not one I'd recommend to guests unless they were also fans of European beer.