Cedar Ridge Double Barrel Bourbon is produced in Iowa from 74% corn, 14% malted rye and 12% malted barley. After initial aging, it undergoes secondary maturation in new American oak barrels. This limited release comes out annually in November.
It’s not good, this is 100% a waste of a second barrel. Sure it’s added more oak, but it’s just oak for oak’s sake and ends up being dry and tannic and unpleasant to drink.
One of the best whiskeys I have tried from Cedar Ridge, easily the equal of the very enjoyable QuintEssential malt whiskey. I was worried about the double barrel finish putting too much woody extraction into the bourbon, but this wasn’t a problem in the least.
