New Riff 7 Year Single Malt (Fall 2023 Release)

I must admit, this is the first New Riff I've encountered that doesn't resonate with me. I suspect I'm in the minority, but I'm not sure. I sometimes ponder if a good distillery's positive reputation leads people to give them the benefit of the doubt on releases that fall short, especially ambitious ones. I should also mention that I've yet to taste a bad New Riff. Everything I've read about this suggested it was bold and had me looking forward to it, but it's simply not very exciting. This is the type of spirit where, upon tasting it and seeing positive feedback, I feel compelled to check reviews to understand what others are perceiving that I'm missing. Although it has a lower alcohol content than many barrel-strength spirits I consume, it's hot throughout. The aroma carries an ethanol sting that masks any scents besides oak and sweetness, but the sweetness is vague. It could be vanilla or cherry; I'm struggling to discern it through the heat. As I let it sit, there might even be a touch of cocoa powder present, but none are prominent enough for me to want to spend extended time nosing it like I do with some whiskies. It's around 114 proof, yet I flinch away from the glass after a few seconds due to the sting, even after it's been open for a while. For comparison, earlier today, I sampled Larceny BP A124, which is 124 proof, and I had no trouble enjoying its aroma. The taste has a quality of herbal tea, with the bergamot often found in certain ryes, and an underlying sweetness. Oak reappears with tobacco and perhaps a hint of darker fruits, like plum or blackberry. The palate is certainly more pronounced than the nose, and while the heat is still perceptible, the ethanol's impact is significantly reduced. However, as it reaches the back of your throat, the heat returns in a spicy finish. It's the sort of thing they might refine for future batches, but I don't believe they quite achieved their objective here. If I were to purchase it again, I'd wait for a later release rather than seek out another bottle of the Fall 2023 bottling. It's not enough to make me abandon New Riff, but it was quite pricey for a bottle I didn't thoroughly enjoy. I kept hoping it would improve with time and air, but it remained consistently slightly above average throughout the experience and certainly doesn't hold up against superior whiskies. I served this on Father's Day right after Highland Park Cask Strength Batch 4, and while my dad drank it, he didn't have the same immediate positive reaction he often expresses with most whiskies I serve him. Oh well.

The aroma is intense and intricate, showcasing notes of cola, pepper, woodsmoke, sassafras, cooked peaches, dried grass, citrus peel, aged paper, and damp earth. A peculiar yet pleasing blend. However, some persistent alcohol heat intruded, detracting from what was otherwise an outstanding experience. The taste mirrors the boldness, presenting sherry wine, clementine, dates, oats, blackcurrant, toffee, cocoa, and an unidentifiable floral scent (perhaps lavender or jasmine; my floral identification skills are lacking). The flavors are remarkably potent. The finish is reasonably long, with hints of iodine, malted milk balls, scorched rubber, blackened oak, capsicum, cinnamon, and bog matter. There's substance here, but the smoky bog character becomes dominant, introducing a slight harshness. The mouthfeel is on the lower end of medium but possesses a nice oiliness that complements the overall profile. Alright, there's a great deal happening here, and much to appreciate. Yet, I confess I was unaware of the peated malt component, and I strongly dislike peat. Despite that, its presence is... not entirely unpleasant? A robust and distinctive spirit, even if certain aspects aren't to my personal taste. At $70, it offers excellent value for the quality given current market prices. This distillery is a significant success for me overall, and I plan to acquire as many of its expressions/releases as possible.

Full disclosure: I typically prefer wheated bourbon, and this is among my initial encounters with single malts, so it's outside my usual preference. Aroma: The scent is accessible given the alcohol content. Nevertheless, I could primarily detect oak. I had hoped for more of the other aromas to emerge. Taste: It drinks lighter than its 114 proof suggests. Notes of smoke, oak, hide, and tobacco are present. Finish: It reminds me of a certain bourbon. The finish is smooth yet slightly dry, but not particularly remarkable. *After adding a few drops of water, some sweetness akin to apricot and dried fruit appeared, but the predominant taste remained smoky oak. Update (four weeks later): Allowing the bottle to rest and sampling it again. The bottle has improved considerably. The flavor profile is slightly more layered and subtly different than before. I still perceive the malty notes, but more fruit flavors come through, with a hint of salinity at the conclusion. It drinks a bit warmer than previously but still feels well below the 114 proof. Overall, it remains outside my preferred category but is a unique and interesting bottle to own.

I had the pleasure of sampling this and having it in a revolver cocktail at the Aquifer on the third floor of the New Riff Distillery. It was indeed complex and finished with a pleasant and slight smoky heat. In the revolver as a spirit-forward cocktail the sour mash blends magnificently and was quite enjoyable. In talking to the bartenders this sour mash single malt was mentioned as a top favorite by each. Great bottle to have on the shelf!

The nose features caramel and floral notes, with a black tea undertone. On subsequent tastings, a hint of gun cleaning oil appears. The taste is immediately roasted green pepper, which quickly fades. The finish includes wood, roasted tomatoes, and more dark tea. Another complex offering from New Riff.

A dram at the distillery's bar, and it's genuinely excellent. It's clearly an American malt, bearing a significant oak impact alongside faint fruity notes from the wine cask aging in wine casks. Additionally, there's black pepper and rye spiciness, probably imparted by the oak and wine barrels.