Discover the differences between Bulleit Bourbon vs New Riff in this in-depth comparison and decide which Bourbon is better for You!
|Nose||Cinnamon, clove, nutmeg, almond|
|Palate||Rye spice, caramel, dried fruit, nuts|
|Finish||Long, caramel, rye spice|
|Alcohol content||90 proof (45% ABV)|
|How to drink||Rocks, cocktails|
|Similar to||Basil Hayden’s, Maker’s Mark|
The nose provides a blast of rye spice at first, followed by hints of cinnamon, clove and nutmeg.
On the palate, the Bulleit Bourbon has a good texture. Flavor feels spicy on the first sip product of the high rye presence in the mash, but as you let it develop it becomes rich in dried fruit and tasty nutty notes.
There is some warmth on the finish yet pleasant, rich in spice, oak, with some sweet notes coming late to the party.
Bulleit is well rounded, sweet on the palate, with a strong spicy finish due to the large portion of rye used in the mash bill.
Spicier than the typical bourbon but smoother than a rye whiskey, making it a good option for those who want rye spice in moderation.
Bulleit Bourbon (Similar Bourbons) makes a good sipper as you can drink it either neat or rocks and also mixes nicely in an Old Fashioned or Whiskey Sour as rye makes cocktails more satisfying.
There are a few facts worth knowing about the Bulleit Bourbon:
- Mash bill is made from 68% corn, 28% rye and 4% malted barley.
- It is made from pure Kentucky limestone-filtered water and locally sourced ingredients.
- Bulleit ages for 6 years in charred American oak barrels.
- Won Double Gold medal at the 2016 edition of the San Francisco World Spirits Competition.
- This brand was created in 1987 by Tom Bulleit, a former Four Roses employee, using his grandfather’s recipe.
New Riff Kentucky Straight Bourbon Bottled in Bond
|Nose||Oak, rye spice, vanilla, caramel|
|Palate||Vanilla, caramel, rye spice, mint|
|Finish||Oak spice, rye spice and caramel|
|Alcohol content||100 proof (50% ABV)|
|How to drink||Rocks or adding water|
|Similar to||Buffalo Trace|
The nose is rich offering a note of young oak at first, followed by gentle rye spice, along vanilla, caramel and baking spice.
On the palate, the New Riff displays a good creamy texture. Flavor brings vanilla and caramel, along a strong hit of rye spice that does not overwhelm.
There is a peppermint note which is typical of rye whiskey and a tad of black pepper.
The finish has a moderate length, bringing a bit of warmth but nothing extreme, along a bitter oak spice note, more rye spice and a touch of caramel.
Drinks nicely neat, while adding water doesn’t change the flavor much. It has some warmth to it and rye spice but nothing in excess making it quite enjoyable for those who want a tasty dram.
The finish lacks a bit in length but overall it makes a good option for those who are fond of rye spice in moderation.
There are a few facts worth knowing about the New Riff:
- This bourbon is bottled in bond.
- Aged for 4 years.
- Made from 3 non-GMO grains including 65% corn, 30% rye and 5% malted barley.
- This is non chill-filtered bourbon.
- Crafted at its own distillery in Kentucky which opened in 2014.
What do Bulleit and New Riff have in common?
Both are bourbons high in rye
Typically, bourbon uses rye as secondary grain behind corn. Most bourbons carry around 10% to 15% of rye grain in the mash but Bulleit and New Riff carry 28% and 30%, respectively.
Rye makes the spirit more spicy while adding a distinctive grassy note along a note of menthol.
Bulleit Bourbon vs New Riff: Price comparison
Prices are approximate and stated in USD:
Bulleit Bourbon vs New Riff: Which is better?
The New Riff is a more tasty bourbon than Bulleit
|Whiskey||Bulleit Bourbon||New Riff|
- New Riff is an interesting release as there are not many 4 year, high in rye, bottled in bond and non chill-filtered bourbons.
- It’s high in rye and spicy without reaching the spice levels of a classic rye whiskey with the right amount of rye to deliver a pleasant experience.
- It feels more robust and flavorful than the Bulleit while remaining smooth despite the high proof.
I am a bar and liquor shop owner in Oaxaca, Mexico where I have tasted hundreds of different spirits; perhaps more than I should!