Jacqueline Hampton-Steciw

In a world weary of “craft” this and “small batch” that, Cedar Ridge Distillery is a refreshing change. In 2005, Jeff Quint -- ninth-generation farmer and fermenter -- followed his heart from accountancy back to his distilling roots when he and his wife Laurie opened Cedar Ridge, the first licensed distillery in the state of Iowa since Prohibition. In the ten short years since their first release, Cedar Ridge whiskeys have won national and international acclaim, led by their Iowa corn Bourbon Whiskey, made of corn from their own fields. Cedar Ridge Distillery is set amid rolling corn fields in bucolic Swisher, Iowa, which is located about a ten-minute drive from both Cedar Rapids and Iowa City. The distillery is a favorite local attraction for tours and tastings, as well as excellent yet casual dining including brick-oven wood-fired pizzas; local vegetables, cheeses and charcuterie; and a popular Friday Night Grill. Live music generally plays on Friday evenings and Sunday afternoons, and other events include yoga, dinner theatre, and open air painting, to name a few. The distillery is frequently rented for weddings and corporate events, with options including an event hall, the tasting room, a board room, several patios, and even the lawn. Cedar Ridge whiskeys are defined by a notably clean, subtle taste profile, which is achieved by fermenting off the grain (separating the fresh wort from the grain immediately after mashing), and double-distilling the resulting wash to 148-150 proof (vs. the more common 134-136 proof), which removes impurities and further contributes to the whiskeys’ pure, approachable character. The tasting room and gift shop are open year-round, as are dining options; free tours are offered on Saturdays and Sundays at 1 pm and 3 pm. There is always something new to see at Cedar Ridge Distillery: Cedar Ridge just wrapped up constructing its own sustainable stillage reclamation waterway and an additional 1,800-barrel rick house.