Smooth with a nice finish. Easy sipping. Great price for this bottle.
Cedar Ridge Iowa Bourbon Whiskey
Bourbon /40% ABV / Iowa, United States
- Iowa, United States
German-engineered micro-distilling technology is the heart of the Cedar Ridge distillery process. Proprietors Jeff and Laurie Quint of Swisher started distilling premium Clearheart Vodka in 2005, then added fruit liqueurs and and an even wider line of spirits. All Cedar Ridge spirits are distilled out of a European-engineered 80-gallon pot still, producing increasingly smooth, premium spirits. The fine craftsmanship of this still allows us to create superior quality liqueurs, ensuring that only the purest product makes it to the bottle. As Iowa’s first micro-distillery, we’re used to being on the leading edge. On July 1st, 2010 we launched Iowa’s first bourbon since the Prohibition era. Made from nearly 75% corn, Cedar Ridge Bourbon Whiskey is crafted in small batches for a high-quality, smooth, premium bourbon that is receiving rave reviews at tasting events across the country and selling off the shelves. Awards include “Best of Category” for the Clearheart Vodka and “Gold Medal” for the Dark Rum from the Los Angeles International Wine and Spirits Competition and a 92 point “Exceptional” rating for the Bourbon from the Beverage Testing Institute in Chicago.View all products by Cedar RidgeCalifornia Residents: Click here for Proposition 65 WARNING
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Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.