How Ziyad Rye founder Marquas Ashworth brings a 100-year-old recipe from Prohibition to present day
One hundred years ago, Prohibition-era bootleggers moved silently through the underbelly of Des Moines, Iowa, operating in clandestine jazz speakeasies and crafting whiskey in the dark in makeshift barns. That mixture of music and spirits introduced Des Moines residents to the cultural influences of jazz while building the foundation of the city’s complicated economic history.
To the casual observer, Ziyad might look like just another craft spirit influenced by the glamour of Prohibition. But At the start of Iowa’s statewide Prohibition in 1916 — four years before alcohol became illegal nationwide — many Iowans realized that they were in a particularly advantageous position, in that they had a surplus of the ingredients needed to make whiskey: corn and rye. And Iowa’s vast, dense topography allowed for manufacturing to be easily hidden from authorities.
For Ashworth, reviving the 100-year-old recipe was not as easy as acquiring it had been. The rye used in Ziyad’s white rye comes from the same fields that it was grown in almost 100 years ago. But Ashworth found himself faced with the daunting task of not just replicating the original recipe, but doing so with modern-day equipment, processes, and ingredients. “Getting your batch right and getting your techniques right — that’s the hardest part,” he explains.
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