Long Ridge High Rye Bourbon is our RB22 mashbill, 69% corn, 21% rye, 10% malted barley, aged 7 years and bottled at cask strength. It took Double Gold at the 2025 SFWSC and a nod from Forbes as one of the world’s best small-batch bourbons. This one is built for sipping.
We have one house recipe for it, plus how we’d pour it as a few classics.
A cask strength high rye bourbon holds its own in the classics. These are not exclusive SKD recipes, just the standard templates, built around Long Ridge. Neat or on the rocks works too, with a splash of water if the proof runs hot for your taste.
Long Ridge Old Fashioned
Ingredients
2 oz Long Ridge High Rye Bourbon
1 sugar cube (or 0.25 oz simple syrup)
2 to 3 dashes Angostura bitters
Orange peel, for garnish
Ice
How to make it
Muddle the sugar cube with the bitters and a splash of water in a rocks glass.
Add ice and the bourbon.
Stir and garnish with an orange peel.
Long Ridge Manhattan
Ingredients
2 oz Long Ridge High Rye Bourbon
1 oz sweet vermouth
2 dashes Angostura bitters
Ice
Cherry, for garnish
How to make it
Stir the bourbon, vermouth, and bitters with ice in a mixing glass.
Strain into a chilled coupe or over a large ice cube.
Garnish with a cherry.
Long Ridge Whiskey Sour
Ingredients
2 oz Long Ridge High Rye Bourbon
0.75 oz lemon juice
0.75 oz simple syrup
Ice
Cherry or orange slice, for garnish
How to make it
Shake the bourbon, lemon juice, and simple syrup hard with ice.
Strain over fresh ice.
Garnish with a cherry or orange slice.
Ready to pick up a bottle? Shop Long Ridge High Rye Bourbon in our online shop, learn more on the product page, or come try it in person on a distillery tour in Burkesville.