Happy New Year! 2015 is here!!
From the entire team at Catoctin Creek (pictured above), we say: "Happy New Year!!"
Wowee! What a year it's been for us! 2014 had so many wonderful accomplishments, many more than we could list, but some of the highlights were:
- Our first full year on Main Street in downtown Purcellville — Our new home has proven to be a functional and beautiful setting for making whisky in a town that was once known as a center for Temperance education! Historic irony at its best!
- Launch of Catoctin Creek into new markets — Delaware, Massachusetts, and Connecticut.
- A great season of concerts at the distillery — Amazing talent like Pat McGee, The Alternate Routes and Jim Malcolm. And some exciting ones for 2015!
- Delicious monthly dinners featuring Wandering Chef — If you haven't treated yourself to dinner, you're missing a really wonderful experience!
- Amazing press from national sources — Jim Murray's Whisky Bible, Men's Journal, Daily Beast, Washington Post , , , and National Public Radio.
- Wonderful support from our restaurant, bar, and off-premise partners — We are overjoyed at the continued support we receive from those retailers and restaurants who take the extra step to support small-batch artisanal spirits like ours. It means everything to us!! Thank you!
- Wonderful support from our customers — People just like you! We wouldn't be here without your support too! Thank you!!
So, from our family to yours, we wish you the very best for 2015: Peace, Joy, and Prosperity in the New Year!!
Ladies in Whiskey – Becky Harris featured on NPR's Morning Edition!
Thank you Allison Aubrey for working Becky Harris into your story on women in whiskey:
Well, now history is coming full circle. There's a vanguard of new female distillers, blenders and tasters.
Harris says the demand for her organic, rye whiskey is so strong, she's selling every drop she can produce.
Listen or read the full story, here.
January is one of our quieter months, but even so, we have a couple really cool events planned at the distillery:
- January 23 - Dinner at the Distillery - Treat yourself and that someone special!
- January 24 - Burns Dinner at Oatlands - If you've never enjoyed this traditional Scottish dinner, you're in for something extremely special -- Bagpipes, kilts, poetry, singing, lamb, debauchery, whiskey, and yes, HAGGIS!
If you're making plans for Valentine's Day weekend, be sure to check out our special dinner and a concert:
- February 13 - Dinner and a concert featuring Andrew McKnight - We'll host one of our regular dinner events at the distillery, but you'll also dine with Andrew McKnight and the whole band from Beyond Borders. After dinner, it's a concert! This one will sell out, so be sure to get your tickets now!
For the full list of events, check our events page.
Cocktail of the Month – Mulled Cider with Rye
This cocktail comes to us from Sonja Bradfield, author of Ginger and Toasted Sesame. Sonja has some amazing photographs and a delicious recipe for cider and rye, perfect for a warm winter beverage:
One of my favorite things to drink when the weather gets cold is something warm with a kick like a nice chai tea or a hot toddy. On Thanksgiving my family brewed an impromptu pot of mulled apple cider and for a little extra warmth we added a nip of whiskey. For this recipe I used some apple cider pressed in Virginia and some rye whiskey distilled in Virginia.
[This] rye is great in this mulled cider recipe. It’ll warm you right down through your toes. This recipe makes a half gallon but you can easily double that for a bigger group gathering for the holidays. Just let the spices and fruit simmer long enough to get the cider nice and spicy. For an extra kick, you can add a few black peppercorns and maybe a bit more rye.
½ gallon of apple cider
2 satsuma oranges
1 honey crisp apple
3 cinnamon sticks
Catoctin Creek Roundstone Rye whisky
Thinly slice the oranges and apple horizontally.
Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.
Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.
Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.
Garnish with an apple or orange slice, half a cinnamon stick and cloves.
Recipe and photo by Sonja Bradfield, 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 do tours and tastings every day, so stop by and see us sometime!
Scott & Becky