Skip to main content
  1. Home
  2. Food & Drink
  3. News

New Riff is launching two new 10-year-old whiskey expressions

New Riff is launching not just one, but two new whiskeys

New Riff High Note
New Riff

If you ask us, the sweet spot for aging whiskey is right around a decade. If you agree with us, you’ll be happy to learn that New Riff Distilling recently announced the launch of a new rye and bourbon. Both of which matured for at least 10 years.

The 10-year-old duo

The two new releases are a 10-Year-Old Kentucky Straight Bourbon Whiskey and a 10-Year-Old Kentucky Straight Rye Whiskey. These two releases will join the High Note limited-edition lineup and be available at the beginning of June.

Recommended Videos

The 10-Year-Old Kentucky Straight Bourbon Whiskey begins with a mash bill of 65% corn, 30% rye, and 5% malted barley. After maturing for a decade, it’s bottled at a potent 116.9-proof. According to New Riff, the result is a well-balanced, memorable whiskey, loaded with flavors such as rye spice, oak, dried cherries, peaches, wood, and cracked black pepper.

The 10-Year-Old Kentucky Straight Rye Whiskey begins with a mash bill of 95% rye and 5% malted rye. After aging for 10 years, it’s bottled at cask strength of 118.8 proof. According to the brand, this creates a nuanced, complex whiskey with flavors like white pepper, clove, raspberry, and black tea, and a spicy finish.

“This release represents the continued evolution of New Riff whiskey,” Master Distiller Brian Sprance says.

“Our first 10-year release captured the excitement of seeing our earliest distillations come of age, while this year’s release reflects everything we’ve continued to learn since then, not only about making whiskey, but about blending and understanding how our whiskey develops over time.”

Where can I buy them?

These limited-edition whiskeys will only be available through the New Riff Whiskey Club beginning June 4 (as well as by the pour at the distillery’s Aquifer Tasting Room) for the suggested retail price of $89.99 each.

Christopher Osburn
Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He's been writing professional
Matthew McConaughey’s Pantalones Organic Tequila is launching a boozy ice cream for National Tequila Day
What could be better than Margarita ice cream?
Pantalones

National Tequila is here. It’s the perfect day for shots of Blanco tequila with salt and lime or a Margarita or three. Also, since it takes place in July, it’s the perfect time for some tequila-infused ice cream. It seems like just a dream, right? Thanks to a partnership between Matthew and Camila McConaughey’s Pantalones Organic Tequila and boozy ice cream brand Tipsy Scoop, that dream is officially a reality.

Pantalones Peaches & Cream Margarita Ice Cream

Read more
Fontainebleau Las Vegas: Celebrate National Tequila Day with Casa Dragones favorites
Inside Casa Dragones' exclusive tequila experience at Fontainebleau Las Vegas
Cantina Contramar

With National Tequila Day (July 24) around the corner, guests visiting Las Vegas have something especially exciting to look forward to. Taking place at the Fontainebleau Las Vegas' newest restaurant, Cantina Contramar, is an agave-forward cocktail program featuring Casa Dragones tequila. Co-founded by Bertha González Nieves, the first female Maestra Tequilera certified by the Academia Mexicana de Catadores de Tequila, Casa Dragones is a small-batch, ultra-premium tequila crafted in San Miguel de Allende from 100% Blue Weber agave, and a natural fit for Cantina Contramar's authentic Mexican dining experience.

Casa Dragones takes center stage throughout the cocktail menu and is featured in three standout expressions:

Read more
I Take Back Everything I Said About Brunch
From Thai breakfast soup to Israeli spreads and Bloody Marys in the West Village, these are the New York City brunches that finally converted a former brunch hater..
Food, Food Presentation, Brunch

In my dissolute youth, I worked as a line cook in a hotel kitchen on Martha's Vineyard. Oh, how I loathed the brunch shift. Churning out a never-ending procession of yogurt parfaits and chocolate-chip pancakes, I wanted to dunk my head in the deep fryer by noon every Sunday. I even pitied the customers, who paid a premium for uninspired fare prepared by hungover, pissed-off cooks. Brunch? Fie upon it! The repast of brain-dead yoga moms.

But how age changes us. Now approaching forty, I'm something of a brunch maximalist. I once fancied myself an urban Viking, subsisting on pre-workout and nicotine by day and steak and whiskey by night. These days, I prefer nothing more than a lazy Sunday morning with my girlfriend in a sunlit dining room. Twin cappuccinos. Smoked salmon eggs Benedict. Tabasco-spiked Bloody Marys. A post-prandial stroll through the West Village. Why the hell did I shun such joys for so many years?

Read more