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NORTH DAKOTA SWEET CRUDE
NORTH DAKOTA SWEET CRUDE Proves Things Get Better With Time
8 / THE GOOD LIFE / urbantoadmedia.com WRITTEN BY: KATIE JENISON PHOTOS BY: URBAN TOAD MEDIA
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How this 100-year-old recipe is taking North Dakota by storm
With an abundance of existing and new bars opening in the FargoMoorhead region, it’s hard to believe North Dakota was a dry state less than a century ago. Yet, it’s true. Prohibition began in North Dakota in 1889, the same year the state was admitted to the United States. Though a ban on alcohol was enacted, it didn’t stop North Dakota residents from getting their hands on the alcohol of their choice. Those close to the border simply crossed the Red River into Minnesota to imbibe. Others in central parts of the state took matters into their own hands by distilling their own moonshine.
That’s how North Dakota Sweet Crude first came to be. It goes by many names—red-eye, burnt sugar whiskey, apple pie—but Art Weidner and his family prefer to call it wedding whiskey. The 100-year-old recipe was created by Art’s great grandfather, Martin Weidner, in Zap, North Dakota. Since its inception, the recipe has been handed down for generations with Martin passing it on to his son, Albert, and so on. Each generation of Weidners made their own tweaks to the recipe, but for the most part, it’s stayed true to the original.
It goes by many names red-eye, burnt sugar whiskey, apple pie – but Art Weidner and his family prefer to call it wedding whiskey.
The 75 proof beverage has the look and feel of whiskey, but is technically a sweet liqueur. At first sip, the ultrasmooth liqueur has a distinct taste of cinnamon before it mellows with notes of ginger and lemongrass. Art and his brother Christian learned to make Martin Weidner’s smokehouse whiskey from their dad, the Rev. Arthur Weidner. He taught them the recipe in the family kitchen, where they’d make small batches on the stove. His dad jokes that Grandpa Albert used to take a shot every morning before milking the cows because “it aids in digestion.” Whether you believe in its digestive benefits or not, there’s no denying the recipe has been a big hit.
In addition to enjoying it at family celebrations, the Weidner brothers would gift bottles to farmers as a thank you for letting them hunt on their land. After receiving many requests for more bottles each year, the brothers thought they might be on to something. Art began putting things into motion and eventually launched his company, Doodlebug Beverages.
But what makes North Dakota Sweet Crude different from other liqueurs? Aside from the rich history behind the product, the ingredients Art uses make all the difference. North Dakota Sweet Crude uses natural ingredients to achieve its distinct flavor. Most notably is the use of caramelized sugar, which comes from beets harvested in the Red River Valley.
Similar products on the market use caramelized sugar primarily as a colorant. In contrast, Doodlebug Beverages uses it to enhance the flavor profile of North Dakota Sweet Crude. In fact, caramelized sugar is central to its flavor profile. The ingredient is so crucial that it was one of the biggest obstacles that Art faced bringing North Dakota Sweet Crude to the masses.
To use caramelized sugar in the recipe, Art had to find a way to produce it in large quantities. So the brothers, who graduated from North Dakota State University with degrees in Mechanical Engineering, put their heads together to come up with a solution. With a plan in place, the two pitched their idea to NDSU and were awarded a partial grant to develop the equipment. After about three years and a few hiccups along the way, they perfected the machinery.
PHOTO SUBMITTED BY: ART WEIDNER
The next step was finding someone to distill the product. Art employed the help of Chris Montana, president of the American Craft Spirit Association and owner of Minnesota’s Du Nord Craft Spirits. The partnership has proven to be the dream team Doodlebug Beverages needed. Art and Montana fine-tuned the process to ensure North Dakota Sweet Crude is distilled just as it was over 100 years ago—and it’s safe to say Great Grandpa Weidner would be proud!
The first batch of North Dakota Sweet Crude hit shelves in July of 2018 and has quickly become a favorite among North Dakotans. Almost 500 locations in North Dakota sell the liqueur, and Art has started expanding distribution to Minnesota and South Dakota. As for the best way to drink it, well, that’s up for debate. While many, including Art, keep it simple by drinking the sweet brown liqueur on the rocks, others like to get creative. Some of the most popular drink recipes include the Dakota sweet lemonade and the Dakota mule, which can be found on Art’s website, crudespirits.com.
With the massive success of Doodlebug Beverage’s flagship product, Art is already looking to the future. In addition to continuing to expand distribution of North Dakota Sweet Crude, he has a few new product ideas on tap. He plans to introduce a new recipe that leads with notes of citrus. Regardless of what the future holds, Art will be living his version of the good life: traveling rural parts of the state and introducing people to a true North Dakota recipe. •
