Cedar Ridge Malted Rye Whiskey

Cedar Ridge Malted Rye Whiskey is making history. As opposed to other rye whiskeys- which are quite common- Cedar Ridge uses malted rye in its grain bill. To malt, the rye grains are soaked in water to germinate, then given a blast of hot air. Malting the rye generates an enzyme that is naturally helpful with the mashing process and adds weight and an extraordinarily complex flavor profile of toast and biscuit to the whiskey. One of only three malted rye whiskeys made in the world. Very limited supply. Master Distiller Jeff Quint notes, “This country has a lot of rye whiskeys, many of which taste similar. As a small producer, our goal is to differentiate our products from all others.”

Cedar Ridge Malted Rye Whiskey Tasting Notes

Nose: Fruit- and grain-forward, with a hint of smoke and a pleasant spiciness. The mingling berry, cinnamon, and biscuit notes call to mind a freshly-baked blueberry pie.

Palate: Spice and dark fruit dominate the palate, with a creamy mouth feel.

Finish: Berry and smoke are apparent in the warm, silky smooth finish, and toasty cereal tones linger on the palate.

Distillery Information

Nestled in a picturesque stretch of the Heartlands, just outside the town of Swisher in Eastern Iowa, sits Cedar Ridge Vineyards, Winery, and Distillery. Family-owned by Jeff and Laurie Quint, Jeff serves as both Master Distiller and Master Winemaker at the small operation, which has an outsized reputation for quality. Cedar Ridge — the first micro-distillery in the state — began distilling vodka back in 2005 before moving onto fruit liqueurs and, eventually, bourbon, crafting Iowa’s first bourbon whiskey since Prohibition.

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