The rise of rye is here, and we want you to keep an eye on Iowa. As the number one selling bourbon in their state and a rising star in the expanding category of American single malt, Cedar Ridge Distillery is quietly rounding out its robust portfolio with rye. During a two-day visit at the distillery located in Swisher, Iowa, the Amongst the Whiskey team met with the team at Cedar Ridge. During a fun, hands-on tour, master distiller and blender Murphy Quint was generous enough to thieve samples straight from the barrels in several of their on-site warehouses. The rye, in particular, was a big hit and a flavor profile Quint hopes will soon find its place and time to shine at the distillery.
With bottled-in-bond and straight rye whiskey already in solid rotation at the distillery, Cedar Ridge has taken a fan favorite and ventured down a new road seeking nuance: the double barrel. Double-barreled expressions, in general, have a broad reach and are often received well. But what exactly does double-barreled or double cask mean in the whiskey world? The quick and dirty is pretty simple: it's aging whiskey in two different types of barrels, typically to enhance the flavor profile. The most common example is when whiskey is aged in one type of barrel, like oak, and then transferred into another barrel used for a different kind of liquid, like sherry or wine. Cedar Ridge has a wide range of finished whiskey, from bourbon to rye to American single malt; they do not hold back on experimenting with barrel finishes.
In the case of Cedar Ridge's double-barreled bourbon and now rye, the liquid was first aged in new American oak barrels and then transferred into another new American oak barrel for additional aging. Some whiskey enthusiasts hold strong opinions about the method and process of double-barreling whiskey. I hope we can provide a deeper insight into this process in a future blog post. I've found that many just beginning their journey into whiskey tend to start with double-barreled expressions before branching out into bottled-in-bond expressions or even cask-strength offerings. We all have to start somewhere, right?
Thank you to the folks at Cedar Ridge for the opportunity to spend two days learning and experiencing the distillery. This bottle was given as a parting gift and, in accordance with editorial policy, will in no way affect the final rating of the whiskey under review.
Company on Label: Cedar Ridge
Whiskey Type: Straight rye whiskey
Mash Bill Percentages: 85% rye, 12% corn, 3% malted barley
Proof: 105°
Age: NAS ~2 years
Further identification: This double barreling of Cedar Ridge's flagship straight rye whiskey was finished in new American oak barrels and is available for purchase at an MSRP of $49.99
Nose: Christmas spices lead the way, a welcome aroma given the time of year. A distinct craft funk quickly follows, something I know well about Cedar Ridge expressions: think sticky fruit jam on a warm sourdough roll. Sweet vanilla cakes and thick homemade buttercream frosting swing in next, muting some of the wood spice that seems eager to be front and center. Sweet Tarts and earthy barrel funk have me eager to taste what this smell is all about.
Returning to the nose after a few sips has amplified the cinnamon and clove notes with a side of thin mint cookies. Dark chocolate is definitely more prominent now, too, reminding me of a rich chocolate ganache covering a jelly-filled donut. As the liquid grows lower in the glass, I find more barrel funk in the way of ginger tea leaves and the sun-warmed oak after a week of soaking rain. The empty glass smells like hot chocolate, damp earth, and wet brown leaves.
Palate: Cinnamon and clove sing on the tongue, a pretty harmonic duet followed by a chorus of complimentary flavors: semi-sweet chocolate chips, brown sugar, ginger, and molasses. Is this Thanksgiving in a glass? It might as well be, and dessert is abundant. Cooling plum pie, gooey brownies, and gingersnap cookies are the favored treats. The mix of sweet and spicy is quite enticing, and as an admittedly stand-offish double barrel sipper, I find this pour to be rather enjoyable. The linger is warm and shimmering, leaving a gentle aftertaste of oak tannins. Additional sips continue to take me to a long table filled with stuffing, sweet potatoes, and corn casserole. The click of utensils against white plates rings out as a glass dish of canned cranberry is passed around. This is a pour meant for the holidays. The final sip is a cinnamon and clove pinecone I'd find at my local grocery store.
TL;DR: a robust melody of cinnamon and spice makes this a perfect holiday pour
Rating: 3.5/5
This bottle will be a hit for those who have a soft spot for double-barreled whiskey and are curious about rye expressions. I've personally trended away from double-barreled whiskey as my palate has matured in a way that picks up on younger oak tannins. With that said, I found this pour to be well-balanced and not overly oaked; the double barreling amplified the flavor profile in a way that highlighted what rye and Iowa have to offer. That's a win in my book!
