Iowa is No. 1 in the production of corn and an eastern Iowa distillery is rapidly becoming tops in turning it into an award-winning product.
So far this year, Cedar Ridge Distillery near Swisher has garnered two major recognitions. Cedar Ridge Double Barrel Bourbon Whiskey was recently awarded “Best in Show” at the TAG Global Spirits Awards in Las Vegas, and its QuintEssential Portside American Single Malt Whiskey earned a rating of 97 out of 100 from Wine Enthusiast.
Of its blind test of QuintEssential, Wine Enthusiast wrote, “With a distinctly nutty aroma, this silky single malt opens with concentrated pecan pie and maple, evolving into dried dates and figs. It finishes with hints of orange peel and cinnamon tingle.”
Cedar Ridge Bourbon also made the “Top 25 Most Important American Whiskeys Right Now” list from VinePair, coming in at 21st in the rankings.
While the acreage Iowa devotes to the production of corn, the main ingredient in bourbon, is vast, the available space on retail shelves is limited, making awards like these even more important to the Cedar Ridge brand, said Murphy Quint, master distiller at the business owned by his family.
“These awards are actually a really good selling point to get the product on the shelf,” said Quint, who markets Cedar Ridge in 32 states and five foreign countries. “We need to get some of these awards so that people start to hear about it, so that people in Texas and California and Florida, these states we are trying to distribute into, they’re hearing about these awards and then all of a sudden they seek out our products.”
Quint said the national recognition helps build the reputation needed to grow the company.
“We're creating something good that distributors want to distribute, retailers want to retail and then consumers eventually want to buy and consume in their house, so it's one of the most important things that we can do for building a successful brand,” he said.
Ryan Matheny, general manager of Hy-Vee's Wall to Wall Wine & Spirits in West Des Moines, seconded Quint on the importance of garnering awards.
"The more awards, the more the attention and the more the sales," he said.
Winery roots factor into Cedar Ridge's success
Cedar Ridge started out as a winery, branching out to the distillery operation in 2005, partially because, corn is more abundant and easier to grow in Iowa than grapes, Quint said.
When it comes to corn, what Iowa grows is what Cedar Ridge uses. While other distilleries experiment with other types of field corn, Cedar Ridge sticks with “Dent No. 2 field corn straight from the field,” Quint said, because, most importantly, it is a good product.
“But we also want to make an Iowa whiskey from Iowa grain with our bourbon. We feel like it would almost be a slap in the face to Iowa farmers and our own parents and grandparents, who farmed, if we used a different style of corn,” he said.
The company, which markets about 40,000 cases of its whiskey annually, also still makes wine, which helps define its approach to spirits.
“We’ve kind of created a name for ourselves in that we are a whiskey distiller that is influenced by wine. We have a wine background. We started out as a small winery, but we have transitioned into a fairly sizeable distillery,” Quint said.
When it comes to distilling whiskey, Quint said, the wine elements play an important factor in making Cedar Ridge products stand out.
He said Cedar Ridge employs the uncommon practice of using wine yeast for its fermentation process. Aging of the products takes place in wine, sherry or port casks giving a unique flavor blend to the final products.
“But really our wine skill sets, and our wine heritage is, I think, what has allowed us to create a name for ourselves and get to the point that we're at today,” Quint said.
In Iowa, the biggest and the best
From its start 19 years ago as Iowa's first post-Prohibition winery, the Cedar Ridge complex, located on the south side of Swisher between Cedar Rapids and Iowa City, has grown to encompass 74 acres and 12 buildings and employs about 55 people, half of them full time. In addition to its production of wine and spirits, it has a tasting room and hosts special events like weddings, drawing some 100,000 visitors a year.
Wall to Wall's Matheny said that among Iowa's distillers, Cedar Ridge is the leader in quality and sales.
"Cedar Ridge is probably the best bourbon made in Iowa and has been the top-selling bourbon made in Iowa," he said, an assertion backed up by Iowa Alcoholic Beverages Division figures, which show Cedar Ridge's volume leads the way among Iowa craft distillers and that it is tops overall in sales, at $3.4 million in 2023.
Quint equates creating whiskey recipes to being a chef.
“It is almost identical to the culinary process that, at the end of the day, you're trying to create a memorable experience for your customer, but as an artist, as the person producing it, you also want to try to create something new, something flavorful, something balanced that's going to give them a really good experience,” he said.
But there is one major difference between creating in a kitchen and doing so in a whiskey cask: time. The aging process in distilling whiskey can take four to six-plus years, meaning a long wait before knowing whether a tweaked recipe translates to delight on the palate.
Even more challenging, he said, is planning and managing the supply of a product that takes so long to produce, not knowing what the demand will be several years down the road.
“Right now, in the business world, everyone else is operating in May of 2024. My team and I are operating in May of maybe 2028. We can’t change anything that’s going to happen in 2024 because we’ve already produced that years ago,” Quint said.
Perhaps if Cedar Ridge can continue racking up accolades, it will also succeed in getting flyover Iowa on the distilling map, putting an end to gaffes like Wine Enthusiast's, which initially listed Cedar Ridge's distillery as being in Idaho.
Kevin Baskins covers jobs and the economy for the Des Moines Register. Reach him at [email protected].