Rieger Straight Bourbon Whiskey

J. RIEGER & CO. | 2024

QUICK REFERENCE GUIDE / TOP 10 NEED-TO-KNOWs

1. 100% Distilled, Aged, Blended and Bottled in Kansas City, MO - In taking the next step in building upon the J. Rieger legacy, this product is 100% locally made, with no sourced Whiskeys. 2. Sweet Mash Fermentation – Most people are familiar with “Sour Mash Whiskey” as that is a far more common and traditional fermentation method. Conversely, we use a process called sweet mash. Instead of using a backset to kickstart fermentation, we start with a clean slate, an empty tank. We add the water and the grain and begin our mash. Using this process has given us good control over the mashing and fermentation process, and we are finding it results in a high quality, uniquely-Rieger bourbon in the end. 3. Mashbill – This Bourbon utilizes the exact same mashbill as our Bottled In Bond Bourbon – 56% Corn, 30% Rye, 14% Malted Barley. 4. Two-step Distillation Process – We employ a proprietary 2-step process during distillation that utilizes both a 27 ft. column still for the first run, and then a second run through our original custom-designed 750 gallon Vendome pot still, where the heads and tails are cut. This method is unique in our industry, and while it is less efficient than traditional continuous distillation, it allows our team to extract the maximum amount of flavor and texture out of the final spirit. 5. Aging process – We only utilize only 53 gallon white American Oak barrels, with a level 3 char. Nothing that goes into this blend is less than 4 years old, while barrels are selected from lots ranging to up and over 5 years of age, and coming from multiple locations in our 2 warehouses to result in a rich and complex bourbon.