The Good Life – March-April 2020

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NORTH DAKOTA SWEET CRUDEProves Things Get Better With TimeWRITTEN BY: KATIE JENISONPHOTOS BY: URBAN TOAD MEDIAHow this 100-year-oldrecipe is taking NorthDakota by stormWith an abundance of existing andnew bars opening in the Fargo-Moorhead region, it’s hard to believeNorth Dakota was a dry state lessthan a century ago. Yet, it’s true.Prohibition began in North Dakotain 1889, the same year the statewas admitted to the United States.Though a ban on alcohol wasenacted, it didn’t stop North Dakotaresidents from getting their handson the alcohol of their choice. Thoseclose to the border simply crossedthe Red River into Minnesota toimbibe. Others in central parts ofthe state took matters into theirown hands by distilling their ownmoonshine.That’s how North Dakota SweetCrude first came to be. It goes bymany names—red-eye, burnt sugarwhiskey, apple pie—but Art Weidnerand his family prefer to call itwedding whiskey. The 100-year-oldrecipe was created by Art’s greatgrandfather, Martin Weidner, in Zap,North Dakota. Since its inception,the recipe has been handed downfor generations with Martin passingit on to his son, Albert, and so on.Each generation of Weidners madetheir own tweaks to the recipe, butfor the most part, it’s stayed true tothe original.8 / THE GOOD LIFE / urbantoadmedia.com
It goes by many namesred-eye,burnt sugarwhiskey,apple pie –but Art Weidner and hisfamily prefer to call itwedding whiskey.urbantoadmedia.com / THE GOOD LIFE / 9
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The Good Life – March-April 2020

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