Cody Road Rye Whiskey
In 1846, William “Buffalo Bill” Cody was born in Le Claire, Iowa. During his storied life, he was regarded as a regular purveyor of whiskey. Legend has it that rye whiskey was his spirit of choice. So we had to make a rye!
Handmade from 100% local rye purchased from Dave and Jim Wherry in Fulton, Illinois. Our rye is a unique spirit that showcases the wonderful spiciness of this one-of-a-kind grain along with the delicate fruitiness that is often lost in rye whiskies. Rye is known for being a bold and spicy grain. We distill it very cleanly so you can experience a sweet fruitiness that is unexpected from rye. Then the signature spiciness will linger in the back of your mouth. Let it set in the glass for a few minutes and taste the complexities of rye as they soar from your glass.
Perfect for classic cocktailing, the signature sweetness of this whiskey is a perfect compliment for many per-Prohibition cocktail recipes that were invented when rye whiskey was king.
We pride ourselves in the hard work that goes into each grain of our locally grown rye; the hard work that goes into each barrel of whiskey and the fine flavor of a truly unique rye whiskey.We hope you take pride in sharing some with your friends and raising a glass to one of America’s greatest heroes. We like to think Buffalo Bill would be proud of it too.
Our difference is our grain to glass approach
We’re surrounded by some of the finest grain fields in the world. It only makes sense to make the finest spirits from that grain as well. We purchase farm fresh grain, directly from the farmers who grow it. 100% of our grains come from within 25 miles of our distillery. Take our tour and you can see the entire process of spirit making from beginning to end. We’re one of a handful of distillers in the U.S. who take the “grain to glass” small batch distillation approach.
What “grain to glass” means is that we handle every step of the process ourselves, taking our fresh grain and make it into your favorite liquors. We sort and clean the grain and then mill it into a flour-like consistency. We cook the grain to make our mash and then add yeast to let it ferment. We distill the fermented mash and then filter it and blend it to proof. From there, it either goes into a barrel or a bottle. We bottle our spirits by hand. The important thing is that it is all done under our watchful eye, under one roof. We don’t outsource anything. It’s not always efficient but we pride ourselves on inefficiencies that result in a premium product. We know you’ll grow to appreciate our “grain to glass” approach once our spirits go from that glass onto your taste-buds!
