EIF-B_Where We Come From

SPIRIT OF IOWA
EASTERN IOWA FARMER PHOTO / CONTRIBUTED
While Mississippi River Distilling Co.’s customer base reaches far beyond Eastern Iowa, people
can sample the operation’s spirits locally at LeClaire and Davenport locations. The company
uses rye, barley, wheat, and corn to make a variety of craft beverages.
Brothers Ryan and Garrett Burchett
opened the doors of the Mississippi River
Distilling Co. some 13 years ago. The
LeClaire operation uses grain from farmers
within a 25-mile radius.
EASTERN IOWA FARMER PHOTO / CONTRIBUTED
the distillery involves taking their own
pickup truck and seed tender and filling
the back with the grain they need. Most of
the time the corn comes from the farmer’s
bins, but during harvest season they get it
straight from the combine.
“Harvest is our favorite time to get
grain,” Ryan said. “It doesn’t get more
farm fresh than that!”
All the grain is milled on-site. Once
it is milled, it gets cooked in a mash,
which converts the grain into sugar. Yeast
is added after the mash cools, and it is
left to sit for about a week to turn it into
alcohol. When it gets distilled, the alcohol
is essentially cooked out and turned into
vapor. The vapor is captured; and when it
cools back down, it becomes liquid again.
Eventually, the grain mash is removed,
and what is leftover goes to a local farmer
who mixes it into his cattle ration. This
gives the cattle extra protein and allows
for the distillery to get rid of their excess
grain, completing the cycle.
If drinking spirits is not your thing,
you might want to try cooking with them
using the recipes developed by their own
Chef Stephanie Godke.
A culinary professor and industry consultant,
Godke started working with the
company after making several appearances
on the KWQC-TV show “Paula
Sands Live.” Before becoming a distillery
owner, Burchett worked as a meteorologist
for KWQC, which is where he and
Godke met.
The two talked over coffee about the
possibility of creating menu items, and a
partnership was born. What started as a
few recipes has expanded into an ever-growing
list of appetizers, main dishes,
desserts, and, of course, cocktails, all of
which can be found on their website.
If the recipes look complicated, Godke
offers classes to show you how to make
these delicious bites.
“We once hosted an office Christmas
party where I taught a cooking class in
the barrel room,” Godke said. “There was
a lot of laughter and even more drinks. It
was a great time.”
Godke also caters and most recently
agreed to help the brothers launch the
new Celebration Center, a wedding and
event venue in LeClaire.
“Having a venue in LeClaire that can
host weddings and events is great. Couples
like the location and with it being so
close to the distillery, we can take care of
guests in both places,” she said.
With everything they are currently
doing, Ryan said he is content for the moment
and not looking at expanding in the
immediate future, adding that his wife has
been patient with all the new adventures,
but he does not want to push his luck.
From local grain and local ingredients
on their menu, the Burchett brothers have
created a business that showcases Iowa’s
grain for customers across the country. n
Mississippi River Distillery
Brunch Recipes
CODY ROAD RYE WHISKEY MUSTARD
ROOTBEER HAM GLAZE
1 spiral cut ham
1 1⁄2 cups packed dark brown sugar
3⁄4 cup Boetje’s MRDC mustard
1 teaspoon pumpkin pie spices
1⁄4 cup Cody Road Rye
Root beer
Directions
n Make a paste of the brown sugar, rye,
spices and mustard.
eifarmer.com SPRING 2024 | EASTERN IOWA FARMER 77