Welcome to May!
It is so wonderful to have May here! I like winter, but I'm always glad when it's over, and now we're undeniably into spring! Dogwoods are blooming, and down by our creek, the spring peepers are singing!
As you may or may not know, since we started the distillery, we give all of our spent rye mash to farmers like Sara Brown, from Oakland Green farm in Lincoln, Virginia (pictured above). We were very pleased to learn from Sara that spring has brought her eleven new calves (and counting)! These babies and their mamas are fed on the nutritious by-product of our whisky production, which means we'll need to keep working to make that whisky and feed those babies! Congrats, Sara!
Great News this Month!
Last month, we also received so much great press, I just had to share it. Please join me in celebrating the following stories:
Barrels for Sale!
We have a few of our spent-whisky barrels for sale now to the public. If you're interested in getting a barrel, give us a call or come on by the distillery. They are $195/ea and are of good quality for making into furniture/novelty pieces for your home bar, but they're also still moist with whisky, having been freshly dumped. So if you are a brewer or a winemaker, these work perfectly for barrel aging your brews.
If you're a large-scale brewer, please contact us for discounted bulk pricing.
May Bottling Workshop
If you've never joined us on a bottling workshop, you're missing out on a great fun morning. We start each workshop with coffee, donuts and bagels. Relax and get breakfast in our tasting room. After breakfast, we go into the distillery, where Scott gives a fantastic tour of the process of making whisky. Then, after the tour, we begin the workshop, where we teach you and you bottle your own whisky. It is great fun, and a chance to see behind-the-scenes action at the distillery. Finally, and perhaps most importantly, we end with a tasting of our Mosby's Spirit, Roundstone Rye, and Watershed Gin. (We've learned that it best to do the tasting at the end of the workshop!)
If you'd like to learn more, and join us (the cost is FREE), please click here for more information.
Dinner in June
One of our most elegant events is our Dinner in the Distillery, where we serve a delicious four-course seasonal menu carefully paired with seasonal cocktails. We've received nothing but rave reviews from the dinner, and know you'll enjoy it too. It is a perfect setting for celebrating an anniversary, birthday, engagement, or just a great dinner with a group of friends. Whatever the event, please come and celebrate with us!
Our next dinner is in June, and space is limited.
if you'd like to learn more, please click here for more information.
Here is the full list of events planned at the distillery and in the area this month. Many events are free, so be sure to join us for something fun:
- May 14 - Meet the Maker - Vitick's Switchel - Jill Vitick will be in our tasting room telling us about the history of switchel, the original farmer's Gatorade! FREE to attend
- May 21 - Oyster Fest at Grilled Oyster - Join us in DC for great beer, great cocktails, and all you can eat oysters! $35/pp
- May 28 - Bottling Workshop - Enjoy a morning of coffee, bottling your own Roundstone Rye, and tasting your way through our spirits! FREE to attend
- June 10 - Dinner at the Distillery - Enjoy our sumptuous four course dinner with seasonal cocktails. $99/pp
For the full list of events, and to get your reservations to these, check our events page.
Cocktail of the Month – Some Call It Work
This cocktail was a favorite at our Whisky Wednesday event at the Ashby Inn last month. This cocktail is a creation of Tony Burke, who tends bar at Mason Social in Alexandria, Virginia. The basil syrup can be made in advance and stored in the fridge for future cocktails.
2 oz. Watershed Gin
¾ oz. lemon
¾ oz. Thai basil syrup*
1 oz. egg white
basil leaf garnish
Combine all the ingredients in a shaker of ice, shake heavily, and strain into a martini glass or coupe. Garnish with a basil leaf.
*Thai basil syrup: Mix together 1 cup of sugar and 1 of water in a 1 qt saucepan. Bring the mixture to about 170 degrees and stir until all the sugar is dissolved. Let the mixture simmer and steep the about 12 leaves of thai basil in the sugar syrup for about 30 mins. Remove the basil leaves and store the syrup in a closed container for up to two weeks in a refrigerator.
Recipe courtesy Tony Burke, and used with permission.
See this cocktail and hundreds more on our cocktails page.
As always, there are lots of fun and information on our Instagram, Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We are open every Tuesday through Sunday for tastings and bottle purchases, so stop by and see us sometime!
Scott & Becky