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Find out about new malts and big moves for Riverbend, hot off the press.

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WNC Magazine: MAKING SPIRITS BRIGHT: TOASTY MALT WHISKEY MEETS LUSCIOUS VANILLA AND FIG IN THIS FESTIVE CONCOCTION FROM CHEMIST SPIRITS

“Those components paired with the whiskey—a recent collaboration with local Riverbend Malt House—combine perfectly to create a warming, semisweet, luxurious winter beverage, says Donaldson.”

https://wncmagazine.com/feature/making_spirits_bright

Distillers Talk #36 (Talk about Bourbon, Whiskey, Moonshine & More) – Brent Manning, Co-Founder and Maltster at Riverbend Malt House

Christi Atkinson hosts as Alan Bishop and Royce Neeley interview Brent Manning of Riverbend Malt House.

Distillers Talk #36

The Whiskey Wash: North Carolina’s Chemist Spirits Offers Up A New Single Malt

Chemist Spirits, a distillery based out of Asheville, North Carolina, recently announced the release of their Founder’s Reserve Single Malt Whiskey.  https://thewhiskeywash.com/whiskey-styles/american-whiskey/north-carolinas-chemist-spirits-offers-up-a-new-single-malt/

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Crafted in partnership with Riverbend Malt House, the spirit is aged in charred American Oak barrels to create what’s described as “a deep Scottish-style red ale and single malt whiskey blended to cask strength.” Official tasting notes speak of expecting “the color to be amber with copper tones. The nose will tickle and tease of toasted oak, honey, apricots and fig. A sultry dance on the tongue, flavors of dark stone fruit, Amaretto, toasted cereal, and vanilla tobacco leaf take the lead into a creamy, full-bodied and strong willed mouthfeel.”

Riverbend Malt House, for its part, is a barley malt supplier based in North Carolina that supplies local craft brewers and distillers. The company has a mission based off of supporting family farms and supporting Southern agriculture.

Bean to Barstool

https://www.beantobarstool.com/episodes/episode-09-riverbend

“Malt is the foundational ingredient of beer, but it’s an afterthought for most craft beer fans. A new group of small, artisan malt houses are returning character to brewing malt, and that malt is popping up in unexpected places—including bean to bar chocolate bars.

In this episode we’ll talk with Brian Simpson of Riverbend Malt House in Asheville, North Carolina, who malts barley and other grains for craft brewers and distillers. We’ll also talk with French Broad Chocolates co-founder Jael Skeffington, who uses Riverbend malt in her best-selling chocolate bar, and Kyle Spears & Dan Lauro, the brewers at Carillon Brewing Company in Dayton, Ohio, who use Riverbend Malt in their historical 19th century ales.”