Happy Small Business Saturday!!
Today, we celebrate all the small businesses who work so hard to bring you unique and hand-crafted products. Some of our favorites include Appalachian Outdoor Readiness & Essentials, Market Burger, Re-Love It, Shamrock Music, and My Deli and Café. (Just to name a few.)
On this Small Business Saturday, why not skip the big box stores for a day, and spend your hard-earned money at a merchant who lives in your community? More of your money will stay local and become reinvested in your neighborhood.
We'll be open today from noon to 7pm, so come on in and grab a tasting, a tour, and perhaps even a bottle or two. We thank you for it!!
Paul Pfau and Pretty Gritty playing at Catoctin Creek
This will be the fifth of the Buncearoo concert series at the distillery. If you're looking for a tres-cool date-night experience, why not bring your sweetheart over to the distillery for cocktails and a concert? The lights will be low, the music will be sublime, and the cocktails will put everything in just the right mood. Originally from the Washington/Baltimore area, Paul Pfau is touring nationally and couldn't pass up the chance to sing in our distillery. Opening for Paul is Pretty Gritty, from Maryland, playing their unique mix of country, rock, blues, and soul.
If you've been to these concerts before, you'll know what a wonderful and intimate experience it is! Spread the word!
Get your tickets now, here!
December Dinner at the Distillery
Once again, we will be holding a private dinner at the distillery. In collaboration with Chefs Wes Rosati and Maria Aros of Wandering Chef, our dinner is a five course affair, paired with specialty cocktails uniquely chosen to match each course of the dinner. We also include a very special tour of the building, it's history, and the production at Catoctin Creek from Scott & Becky Harris, founders of the distillery.
Dinners sell out very quickly, but this one still has a few seats available. Get yours now by clicking here.
Sourced from local producers and use seasonal ingredients, every menu will be a little different.
Citrus Cured Atlantic Salmon, Pickled Cucumber Salad, Brown Bread
Baby Winter Greens, Spiced Walnuts, Cranberry Vinaigrette
Crispy Pork Belly and Poached Pear Salad
Paired with CCDC’s “Catoctinog”
Smoked Chicken and Bitter Green Risotto
Finished with Lemon, Fresh Herbs and Aged Parmesan Cheese
Paired with CCDC’s “Moonshine Chanukkah”
Braised Green Lentils with Local Lamb Sausage, Roasted Carrot Puree,
Honey and Chili Marinated Rack of Lamb
Mint and Lime Gremolatta
Paired with CCDC’s “The Wry Gingerman”
Dark Chocolate “Pots de Crème”,
Cranberry-Mint Compote and Freshly Whipped Cream
Lots of Great Press in November!
November was very kind to us, as we found ourselves being covered in a variety of local press. Distinction and Capitol File magazines all did profile pieces on us, while Northern Virginia magazine and the Loudoun Times Mirror both included us in their holiday gift guides.
Further, our friends from the local DC-based food media shared several stories of their trip to Loudoun County for a foodie-extravaganza weekend, including pieces from Brightest Young Things and Cloture Club.
So nice to get all the press! You can read the various stories, here.
There are a variety of great events planned that should prove entertaining and educational:
For the full list of events, check our events page.
Cocktail of the Month – The JFE Jelly Doughnut
Who doesn’t like sufganiyot, the jelly-filled doughnuts so popular in Israel for Hanukkah? I’m usually not a fan of dairy-based cocktails, but this one seemed to come together so perfectly that I couldn’t say no. Think of it as our version of egg nog, and a great treat for the grown ups at your Hanukkah party.
1 tsp ground cinnamon
3 tsp super fine granulated sugar
1½ oz vanilla bean-infused Catoctin Creek Roundstone Rye Whisky*
1 tsp seedless raspberry jam
¾ oz heavy cream or half and half
Several heavy dashes of chocolate mole bitters (you can find several brands online)
Fresh raspberries for garnish
Mix cinnamon and sugar in a small saucer. Gently dip the top of your martini glasses in a bit of water and shake off the excess. Tap each glass in the cinnamon sugar mix so that you have about ¼” of the rim of the glass covered. Flip the glass right side up and allow it to dry a bit while you make the drink.
Add whisky, jam, cream or half and half and mole bitters to a cocktail shaker with ice. Shake for 10 to 15 seconds to properly blend the dairy and whisky. Strain into your cinnamon-sugar-dusted martini glass. Add several fresh raspberries to garnish your drink.
* To make the infused Roundstone Rye, split a whole vanilla bean down the center and scrape the seeds. Add all of it to a bottle of Roundstone Rye and allow it to infuse for several days. Later, when you've run out of whisky, you can throw the bean into a jar with sugar to make vanilla sugar.
Recipe and photo courtesy Emily Landsman.
See this cocktail and over one hundred more on our cocktails
As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!
Remember, "Think Global, Drink LOCAL!"SM
Scott & Becky