Welcome to November!
Greetings, Catoctin Creek fans! We hope you are enjoying the cooler weather with a nice dram of Roundstone Rye or a snifter full of 1757 brandy. As we approach Thanksgiving, I can think of nothing better to accompany that autumn chill than a nice glass of Catoctin Creek! (Read on for a really good recipe for Thanksgiving!)
In October, we were very happy to receive two gold medals for Roundstone Rye "92 Proof" from The Fifty Best and the Artisan Awards, and we also received the Platinum Award from the Loudoun Dulles Green Business Challenge! We don't make whisky just to receive awards, but it is nice to be recognized now and then for the efforts that go into the products. It's not easy, but we love what we do, so we continue to do it... for you!
We have lots of great things lined up for you this month, so please stay tuned and come join us for something!
Cask Proof Release on SATURDAY!!
The Roundstone Rye Cask Proof will be released at the distillery on Saturday at noon. This is a once-a-year release, and this year's expression is very special. At 59.8% ABV (119.6 proof), it is a big, huge rye! Our classic Roundstone Rye, using organic 100% rye, and as always, MADE BY US, it was aged first in Minnesota white oak and then finished in a red wine Bordeaux barrel that previously aged our 1757 Virginia Brandy. This expression, batch B14E3, is dark, almost reddish in color, with a deep woody, caramel taste with that characteristic rye snap, and a noticeably fruity nose from the presence of the grape. Truly spectacular, and only 283 bottles of this one were produced. It. Will. Not. Last!!!
As of today, only eight cases or so are still available, so be sure to show up early. I expect it to sell out in a couple of hours.
Virginia Oysters and Virginia Cocktails, a perfect pairing!
Join us at the distillery on Wednesday, November 19, from 6:30pm to 8pm as Brad Blymier, founder of War Shore Oyster Company, and Scott Harris, founder of Catoctin Creek, team up to pair the best local oysters with the best local cocktails!
The evening will include six oysters per person, paired with three cocktails. We'll also tour the distillery, and each guest will receive a souvenir shot glass. The cost is only $30 per person. Space is limited, so purchase your tickets now!
There are a variety of great events planned for the month that should prove entertaining and educational:
- November 1 - Cask Proof Release - Only eight cases remain! Better get yours!!
- November 14 - Pat McGee - Pat McGee plays at the distillery, one night only!
- November 16 - Jim Malcolm, Scottish Troubadour - All the way from Scotland, Jim Malcolm sings and entertains us with his Scottish wit!
- November 19 - Oysters and Cocktail Pairings - War Shore Oyster Company joins us for wonderful oysters and cocktails!
- November 21 - Dinner at the Distillery - This one is filling up quickly! Best get your tickets soon!
For the full list of events, check our events page.
Cocktail of the Month – Boozy Apple Drunken Raisin Pie
This month's "cocktail" is not a cocktail. It's a recipe! But why not?!
This recipe comes to us from Melissa Krumbein of Kitchen Thyme, Richmond, Virginia. Check her out at KitchenThymeRVA.com. What better time of the season to make pie than November? And to use Roundstone Rye in the recipe is simply being smart!
1 cup golden raisins
Pour Roundstone Rye to cover raisins let sit overnight in sealed, air tight container.
Flambé raisins until flame has dissipated.
Remove remaining liquid for pie crust and filling.
Set raisins aside to cool.
Pie Crust Ingredients:
Yield: two 9 inch crusts
1 2/3 cups all-purpose flour
8 teaspoons granulated sugar
8 tablespoons cold salted butter (1 stick), cut into small pieces
2-3 tablespoons bourbon
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Then take 2 tablespoons of the bourbon and mix just until the dough comes together. (Add the last tablespoon of bourbon, if necessary, but don’t overwork the dough or it’ll become tough.) Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Once cooled, roll out 1 disk to cover bottom of pie pan and trim dough over the edge of the pan.
Pie filling Ingredients:
2 tablespoons flambéd Roundstone Rye
6 Stayman apples
2/3 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 tablespoons of unsalted butter
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Combine sugars, flour, cinnamon, nutmeg, and allspice, apples, raisins and bourbon. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry dough and lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 ̊ for 40 minutes, or until top is golden brown and juices are bubbling up. Cool on wire rack.
Recipe courtesy Melissa Krumbein of Kitchen Thyme, Richmond Virginia. Check her out at KitchenThymeRVA.com. Used with permission.
See this cocktail and hundreds more on our cocktails page.
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!
Scott & Becky