New Riff Distilling is a Kentucky bourbon producer that makes whiskey from grain to bottle on one site

New Riff Distilling, located in Lawrenceburg, Kentucky, owns and operates every step of bourbon production — milling grain, fermenting, distilling, aging, and bottling — all at the same facility. This vertical integration means the distillery controls quality and sourcing from start to finish, which is uncommon in bourbon production. Most bourbon makers buy whiskey from other producers or source aged barrels from cooperatives; New Riff makes its own.

The distillery opened in 2014 as a modern facility built on the site of a former bourbon producer that operated from 1884 to 1992. New Riff uses a copper pot still and focuses on high-rye bourbon recipes, meaning their mash bills contain a higher percentage of rye grain than corn. This choice affects flavor — rye adds spice and dryness compared to wheated bourbons, which use wheat instead.

Key Takeaways

  • New Riff controls production from grain milling through bottling at a single Kentucky location, which is rare among bourbon makers.
  • The distillery uses high-rye mash bills, producing bourbon with spicier, drier flavor profiles than wheated or corn-heavy recipes.
  • Bourbon aged at New Riff must spend at least two years in new charred oak barrels to meet federal bourbon standards, though New Riff typically ages longer.
  • Visitors can tour the facility to see fermentation tanks, the copper still, barrel storage, and the bottling line during operating hours.
  • New Riff bottles both single-barrel and small-batch releases, and the distillery sells directly to consumers at its on-site retail shop.

How New Riff's production process works from grain to bottle

The process begins with grain selection and milling. New Riff receives corn, rye, and barley from suppliers, then mills the grain on-site to the correct size for fermentation. The milled grain is mixed with water to create a mash, which is heated and cooled in large tanks. This step breaks down starches into sugars that yeast can ferment.

Fermentation happens in large stainless steel tanks where yeast converts those sugars into alcohol over several days. New Riff uses a proprietary yeast strain, and fermentation temperature and duration affect the final flavor. Once fermentation is complete, the liquid — now called "distiller's beer" — moves to the copper pot still.

The copper pot still heats the fermented liquid to separate alcohol from water and other compounds. Alcohol vaporizes at a lower temperature than water, so it rises through the still's column and condenses back into liquid at the top. New Riff collects the "heads" (early vapors), "hearts" (the desired middle portion), and "tails" (late vapors) separately, then uses only the hearts for bourbon. The heads and tails are redistilled or used in other products.

The clear distillate — called "white dog" or "new make spirit" — goes into new charred oak barrels for aging. Federal bourbon law requires at least two years in new charred barrels; New Riff typically ages for four to six years or longer. The charred oak imparts color, flavor, and tannins. Once aged, the bourbon is bottled at the facility's bottling line.

What makes New Riff's high-rye bourbon different from other styles

Bourbon mash bills must contain at least 51 percent corn by law, but distillers vary the remaining ingredients. New Riff uses a high-rye recipe, typically around 36 percent rye and smaller amounts of barley. This differs from wheated bourbons, which substitute wheat for rye, creating a softer, sweeter profile. High-rye bourbons taste spicier, with more black pepper and herbal notes.

The choice of secondary grain affects how the bourbon ages and tastes. Rye ferments differently than wheat, producing different flavor compounds during yeast activity. In the barrel, rye-forward bourbons tend to develop more oak spice and less caramel sweetness than wheated versions. Tasters often describe high-rye bourbons as "spicy" or "peppery," while wheated bourbons are called "smooth" or "sweet."

New Riff's commitment to high-rye recipes means their core releases — like New Riff Single Barrel and New Riff Bottled in Bond — have a consistent flavor profile across batches. Single-barrel releases vary barrel to barrel, but the underlying recipe remains the same.

New Riff's bottled-in-bond and single-barrel releases

New Riff produces two main product lines: Bottled in Bond and Single Barrel. Bottled in Bond is a federal designation with specific legal requirements: the bourbon must be aged at least four years in new charred oak, bottled at exactly 100 proof, and produced in a single distillery during a single season (spring, summer, fall, or winter). New Riff's Bottled in Bond release meets all these standards and is available year-round.

Single Barrel releases come from individual barrels selected by the distillery or by retailers. Each barrel ages differently due to its position in the warehouse, temperature fluctuations, and wood variation. A barrel near an exterior wall ages faster than one in the center; a barrel on an upper floor experiences more temperature swing than a lower one. This means single-barrel bottles vary in proof, color, and flavor even though they come from the same distillery and recipe.

New Riff also releases limited editions and experimental batches, such as finished bourbons aged in secondary barrels (like wine or sherry casks) or bourbons aged for extended periods. These releases are typically available only at the distillery or through selected retailers.

Visiting New Riff Distilling and the retail shop

New Riff offers tours of the production facility during operating hours. Visitors walk through the grain mill, fermentation room, still room, barrel warehouse, and bottling line. Tours typically last 60 to 90 minutes and include a tasting of New Riff bourbon. The distillery also has a retail shop on-site where visitors can purchase bottles, merchandise, and exclusive releases not sold elsewhere.

The facility is located in Lawrenceburg, Kentucky, about 30 miles northeast of Louisville. Hours and tour availability vary by season, so checking the distillery's website or calling ahead is recommended before visiting. The distillery also hosts special events, barrel picks with retailers, and educational tastings throughout the year.

How New Riff bourbon compares to other Kentucky distilleries

New Riff's main distinction is vertical integration — owning and operating every production step at one location. Large distilleries like Jim Beam and Maker's Mark also own their facilities, but many smaller Kentucky producers buy aged whiskey from other distilleries or cooperatives and bottle it under their own label. New Riff makes its own from grain, which gives them control over quality and consistency.

New Riff's high-rye recipe also sets it apart. Many well-known Kentucky bourbons use wheated recipes (Maker's Mark, Woodford Reserve's wheated line) or lower-rye, higher-corn recipes (Buffalo Trace, Woodford Reserve standard). High-rye bourbons are common among craft distilleries and smaller producers, but less common among the largest brands.

Pricing and availability differ too. New Riff's core releases are moderately priced and widely available in Kentucky and surrounding states, though distribution outside the region is limited. Single-barrel and limited releases command higher prices and are harder to find outside Kentucky.

Understanding bourbon aging and barrel management at New Riff

Bourbon aging is not passive storage — the barrel itself drives flavor development. New charred oak barrels contribute color (from caramelized wood sugars), vanilla and caramel notes (from wood sugars), and oak tannins (which add dryness and structure). The char layer acts as a filter, removing harsh compounds from the new spirit. Over time, the bourbon expands into the wood during warm months and contracts during cool months, a process called the "wood cycle" that increases extraction.

Temperature and humidity in the warehouse affect aging speed. Kentucky's climate — hot summers and cold winters — creates significant temperature swings that accelerate aging compared to more stable climates. A barrel aged in Kentucky for four years may be more mature than a barrel aged in a cooler region for six years. New Riff's warehouse in Lawrenceburg experiences typical Kentucky conditions, so their four-year Bottled in Bond bourbon reaches appropriate maturity within that timeframe.

New Riff manages barrel inventory by tracking age, proof, and flavor development. Barrels are sampled periodically to assess progress. Once a barrel reaches the desired maturity, it is selected for bottling. Single-barrel selections are often made by the distillery's master blender or by retailers who visit and taste barrels before choosing which ones to bottle.

Frequently Asked Questions

What does "bottled in bond" mean on a bourbon label?

Bottled in Bond is a federal may provide that the bourbon was aged at least four years in new charred oak, bottled at exactly 100 proof, and produced by a single distillery during a single season. It is a mark of quality and transparency, though it does not mean the bourbon is better than non-bonded bourbons — it straightforward means the producer met specific legal standards and is willing to be audited by the government.

Why does New Riff use high-rye recipes instead of wheated recipes?

High-rye bourbons develop spicier, drier flavors during aging, while wheated bourbons are softer and sweeter. New Riff chose high-rye as their signature style, but neither is objectively better — it is a matter of taste preference. Some drinkers prefer the spice of rye; others prefer the smoothness of wheat.

Can I buy New Riff bourbon outside of Kentucky?

New Riff's core releases are available in Kentucky and several surrounding states, but distribution varies by state and retailer. Single-barrel and limited releases are typically sold only at the distillery or through select Kentucky retailers. Checking with local liquor stores or the distillery's website can tell you what is available in your area.

How long does a barrel of bourbon age at New Riff?

New Riff's Bottled in Bond bourbon ages at least four years, though the distillery often ages longer depending on flavor development and barrel selection. Single-barrel releases may be four years or older. The exact age varies by barrel and release, and the label will state the age if it is four years or longer.

What is the difference between a single-barrel and a small-batch bourbon?

A single-barrel bourbon comes from one barrel and varies barrel to barrel in proof, color, and flavor. A small-batch bourbon blends whiskey from multiple barrels to create a consistent product. New Riff makes both: their Bottled in Bond is a small-batch blend, while their Single Barrel releases are from individual barrels.