Distiller Notes
2016 San Francisco World Spirits Competition Gold Medal
Unlike most rye whiskeys, Cedar Ridge uses malted rye in it’s mash 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 in the mashing process and adds weight and complex flavors of toast and biscuit to the whiskey.
Mashbill: 51% Malted Rye, 34% Rye, 12% Corn, 3% Malted Rye
Proof: 86
Professional Ratings
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Tasting Panel
Light amber color; soft, spicy nose; silky texture and floral notes; light toastiness and mellow flavors; balanced, graceful, and long from the first distillery licensed in Iowa after Prohibition.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.