To a certain extent, there’s nothing revolutionary about New Riff’s process. We make sour mash whiskey, like all the big/huge distilleries in Kentucky. But the devil, as they say, is in the details. We began, as any distillery should, with water, with a private tap into an ancient aquifer right under our feet. Our distillation equipment is all-copper: wherever the mash or distillate is heated, we want it in contact with nothing but copper, to help our whiskey age for decades to come. Every batch of New Riff whiskey is sour mashed, in accord with the Kentucky Regimen we have vowed to uphold. We allow a slow, natural rise in fermentation temperature over a patient four-day fermentation, collecting flavors from our native microflora all along the way. Perhaps our greatest, yet simplest process is that of patience: at least four years in a full-size 53-gallon barrel for any New Riff whiskey. You’ll find no small-barrel shortcuts—or any other kind of shortcuts—here. New Riff makes whiskey the hard way: every single whiskey takes at least four years in the making. And every New Riff Bourbon & Rye (aside from our extensive Single Barrel Program at barrel proof) is bottled under the highest quality standard in the world: the 1897 Bottled in Bond Act.