Review: Cedar Ridge Double Barrel Rye and Bourbon (2025)
In 1964, Congress declared bourbon a “distinctive product of the United States,” cementing its place as America’s native spirit. While distillers may choose from a range of secondary grains to shape its flavor, bourbon remains, at its core, a whiskey born from corn.
Ask someone to name the state most closely tied to bourbon, and Kentucky almost always tops the list. Ask where corn reigns supreme, and the answer shifts north to Iowa — the nation’s leading corn producer. It’s hardly surprising, then, that Iowa also leads the country in ethanol production, accounting for nearly 30% of all U.S. fuel ethanol. Corn, after all, is Iowa’s lifeblood, powering both engines and economies.
But beyond the quiet hum of industrial ethanol plants, one Iowa distillery has been making quite a bit of noise of its own. In the small community of Swisher — population 907 — the Quint family founded Cedar Ridge Distillery in 2005. Under the guidance of Master Distiller Murphy Quint, Cedar Ridge has become a name recognized well beyond the cornfields, producing acclaimed whiskeys such as The Quintessential American Single Malt, rye whiskey, and of course, an Iowa corn-based bourbon that honors its agricultural roots.
On November 7, 2025, Cedar Ridge unveiled the latest additions to its Double Barrel Collection: Batch 2 Rye and Batch 5 Bourbon. While each whiskey follows its own path, both share the same production ethos that defines the distillery. Quint runs a copper pot still built by CARL GmbH — Germany’s oldest still manufacturer, founded in 1869 near Stuttgart. The new-make spirit matriculates at 148 proof before entering char #3 barrels from Independent Stave Company at 120 proof.
After traditional aging in new American oak, each whiskey is transferred into a second, identical barrel for an extended rest. The whiskeys mature in low, wide rickhouses, stacked no more than five barrels high, where Iowa’s dramatic climate does the rest. With daily temperature swings of 20 to 30 degrees and annual shifts of more than 100 degrees, the whiskey breathes deeply through the oak, developing a profile as dynamic as the seasons themselves.
Following this double-barrel maturation, both rye and bourbon are bottled at 105 proof — spirits shaped by grain and weather. Living in a state defined by its harvest, Murphy Quint continues to prove that Iowa’s connection to grain extends far beyond the field and into the glass. How did the two new Double Barrel expressions turn out? Let’s have a sip and discuss!
Cedar Ridge Double Barrel Straight Rye (2025) Review
Batch 2 of Cedar Ridge’s Double Barrel Rye comes from nine barrels built on a mashbill of 85% rye, 12% corn, and 3% malted barley. The whiskey spends just over four years in new charred American oak before being transferred to fresh barrels of the same style for an additional ten months.
The aroma opens with baked apple pie filling, equal parts sweet and spiced. Instead of buttery pastry tones, it leans toward the scent of a toasted baguette crust — dry, rustic, and grain-driven. As that initial baked character subsides, a fleeting trace of Andes Mints appears before segueing into the prominent aroma of Lipton Brisk Lemon Iced Tea. The nose is well-balanced, offering contrast without confusion.
On the palate, sweet tobacco leads the way, joined by gingerbread spice that gives a sense of gentle heat. Midpalate, roasted espresso bean surfaces alongside lemongrass tea, adding both deep and bright character. The pot still distillation lends a thick mouthfeel that complements the whiskey’s character.
The influence of the second barrel becomes clear in the finish, where cedar shavings lend a bright woody note before giving way to a dry spice quality that calls to mind mulled red wine served during winter gatherings. The final note narrows to clove.
This is a rye built for cool nights and quiet company. Its spice is potent yet controlled, its proof feels just right, and the grain never loses its place at center stage. Cedar Ridge has put together a quality rye whiskey. 105 proof. B+ / $60
Cedar Ridge Double Barrel Straight Bourbon (2025) Review
Batch 5 of Cedar Ridge’s Double Barrel Bourbon pulls from ten barrels that spent a minimum of three years in new charred American oak before moving into fresh casks of the same type for an extra ten to fourteen months. The mashbill — 74% corn, 14% malted rye, and 12% two-row malted barley — adds an interesting wrinkle by way of malted rye.
The aroma begins with toasted nutmeg and vanilla-yogurt raisins, followed by a brief hint of maple candy. That gives way to a clear feel of Bazooka bubble gum, which adds an unexpected but enjoyable turn. While the nose is pleasant and varied, the tannic wood influence from the second round of new oak is milder than anticipated.
On the palate, a flash of cream soda appears first, then quickly steps aside as dried tobacco leaf takes its place. The rapid shift from soft sweetness to drier character is striking and gives the tasting experience some personality. Mid-palate notes bring spice cake that leads into an organic-style root beer — more herbal than sugary. The pot still provides a mouthfeel that carries modest weight without feeling heavy.
The finish lands on rye-bread toast crust, burnt cedar, and a touch of allspice. It hangs around long enough to leave an impression without overstaying its welcome.
Murphy Quint has assembled a capable bourbon that suits its $60 price point. There is clear craft in the construction, though the whiskey might gain extra presence with another year or two in its first set of barrels before moving to the second. This release stands comfortably in its grade range and shows promise for future iterations. 105 proof. B / $60
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