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Blog

December 2014 News

Welcome to December!  Happy Holidays!!

Christmas Bokeh by Scott Harris

Merry Christmas, Happy Hanukkah and Happiest of Holidays to you all!!  May your every wish come true this holiday season, and may your glass never be empty! 

We have some wonderful gift ideas in our tasting room this holiday season.  Of course, we have a full supply of Roundstone Rye, Mosby's Spirit, Watershed Gin, and our line of fruit brandies (1757 Virginia Brandy, Pearousia Pear Brandy, and Short Hill Mountain Peach Brandy).  But we've also got some nice box sets of the brandy, with signed and dated, individually numbered bottles, and ready-to-give gift baskets, including all you need for a ready-made cocktail kit (like our Gin & Tonic gift basket, and our Roundstone and cocktail book basket).

Come on in this month and see what's in store... and enjoy a tasting while you're there!

And from our family to yours, we wish you Peace on Earth and Good CHEERS!!

 

Join us for dinner this December!

We have a very special holiday dinner planned in December.  We'll enjoy a scrumptious four course dinner, paired with seasonal cocktails.  If you've never been to one of our dinners, they truly are a magical experience.  Check out the video below for a little taste of what dinner at the distillery is all about.

To learn more, or reserve your spot, click here.

Dinner Video

 

FREE Holiday Concert by the Songbirds

The Songbirds

To get you in the holiday spirit, the Songbirds will perform in our tasting room on December 7th, from 1pm - 3pm.  This concert is free, so come enjoy a tasting, bring the kids (they are always welcome), and enjoy this holiday concert from five very talented young ladies!

Click here for more information.

 

Solar Event

Holiday Mixer and Karaoke

Do You Hear What I Hear? The Purcellville Business Association is Stepping into Christmas with Karaoke Karols, a Mixer to celebrate the Most Wonderful Time of the Year and to raise money for Western Loudoun charities. Come to O Little Town of Purcellville on Wednesday, December 17th from 6:00 to 9:00 pm, at Catoctin Creek Distillery, 120 West Main Street. There is a $10 Admission to join the Jingle Bell Rock. If you would like to join in the fun and participate as a solo or group performer to sing about Mistletoe, Holly, Winter, Snow or just Cold Weather, please let us know. Also an Ugliest Christmas Sweater contest will be held on this not-so Silent Night. Mixer guests will vote with for their favorite crooners and the ugliest sweater. All proceeds will be donated by PBA toward Happy Holidays for local charities. PBA is not a charitable organization and donations are not tax deductible as charitable contributions.

Click here for more information.

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

For the full list of events, check our events page.

 

Cocktail of the Month – Balsamic Berry Old-Fashioned

Balsamic Berry Old FashionedThis cocktail uses balsamic vinegar as a shrub. The vinegar provides nice tartness along with the fruitiness of the berry juices.

1½ oz Roundstone Rye
½ oz aged Balsamic vinegar
½ oz Cranberry juice
½ oz berry syrup
2 raspberries for garnish

Combine all ingredients over ice and stir in a rocks glass. Garnish with two raspberries.

Berry Syrup

6 oz blackberries
6 oz raspberries
1 cup sugar
1 cup water

Bring mixture to a simmer for 10 mins, puree and strain.

Courtesy Hannah Blymier.

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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!

Cheers!
Scott & Becky

November 2014 News

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!)

Green Biz Platinum The Fifty Best Gold Artisan Awards Gold

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!!

Cask Proof

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!

War Shore Oyster Company

War Shore Oyster BarJoin 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!

Click here for more information.

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

For the full list of events, check our events page.

 

Cocktail of the Month – Boozy Apple Drunken Raisin Pie

Kitchen ThymeThis 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!

Drunken Raisins:
1 cup golden raisins
Pour Roundstone Rye to cover raisins let sit overnight in sealed, air tight container.

Preparation:
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

Preparation:
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

Preparation:
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.

Kitchen ThymeRecipe 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.

 

In Closing...

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!

Cheers!
Scott & Becky

October 2014 News

Welcome to October!

Washington Post

September was a big, big month for us!  In September, we received some HUGE press from Sunday's"Travel" section of the Washington Post.  Lavanya Ramanathan wrote a story on what Catoctin Creek is really about:  hand-made craft rye whisky... the real deal:

Here we see how rye is made: not in giant, impersonal vats somewhere in Indiana, but a few dozen miles from home. Scott explains that the first step to rye, in fact, is making something not unlike a hefeweizen — a primordial stew teeming with grains that must ferment to become alcohol. The distillation happens later, in a fancy copper still, which separates the alcohol from the grainy pulp, known as mash, with heat that turns it to gas. Upon cooling, the gas is returned to its liquid form, which is now that brash stuff known as white whiskey. To become the Roundstone rye that has won the company kudos, it goes into oak barrels to age for at least two years.

As the tour wraps up, I spy Becky, a onetime chemical engineer who’s now chief distiller at Catoctin Creek. She’s dragging bins and heavy bags of grains across the floor as if engaged in some kind of demented CrossFit exercise. She stops to check a computer, then resumes the manual labor on her factory floor.

That’s how rye is made, I think.

And I’ll be thinking of it the next time I order a rye old-fashioned.

You can read the entire story, here. It's fantastic!!

 

First Local, Organic Rye

Earlier in the month, we achieved an important company milestone:  our first local, organic rye!  Since we started this company, we have sought to produce with local, organic rye, but sadly, there was never enough in Loudoun (or even Virginia) to supply our needs.  There was always lots of rye, but having it organically produced was difficult.  Further, having it milled organically was also difficult.

Until now.

Recent upstart, Three Monkeys Farm, who farms the land at Morven Park in Leesburg, harvested their first crop of organic rye this month, and we produced our first batch of whisky using this local rye!  We still have a long way to go to scale this up to a full-time rye for our uses, but the first batch was a huge success, and we look forward to moving more into the production schedule soon!

Just as important, Locke's Mill in Berryville, Virginia, is now milling grain for us!  Locke's Mill is a meticulously restored 1800's era grain mill, which is still completely powered by water wheel.  We are thrilled to be using grain that was grown within 10 miles of the distillery, in a mill located nearly as close.  Truly, we are seeing our efforts to rebuild an agricultural economy in Western Loudoun beginning to flourish, ever so slowly.

Who knows what the future will bring, but I, for one, can't wait to taste that local, organic rye whisky in a few years! 

Below are some photos of the new rye, the farm, and the millstone at Locke's Mill.  Click on the photos for larger images.

Three Monkeys Farm Rye Three Monkeys Farm Rye Three Monkeys Farm Rye Three Monkeys Farm Rye Lockes Mill

 

Cask Proof

Cask Proof Release!

It's that time of year again! Our newest expression of Roundstone Rye CASK PROOF will be released this month. We're releasing Roundstone Rye CASK PROOF "Brandy Finished Rye" on Oct. 19 for VIP members, and Nov. 1 for the general public.

This expression of cask proof 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!!!

Info on VIP Club, here: http://catoctincreekdistilling.com/vip-club

 

Beard House

James Beard Dinner at Trummer's On Main - October 9th!

Last month, Catoctin Creek was beyond thrilled to be included with a small list of Virginia's rising star chefs at the James Beard Dinner in New York City.  The event was a resounding success, so everybody decided it was time to do it again... but this time, back home in Virginia!

Catoctin Creek and six phenomenal Virginia chefs will gather again on October 9th at Trummer's on Main to present this epic collaboration and showcase of Virginia agricultural cuisine for local diners and imbibers.

A rare opportunity to experience spirits and cuisine from Virginia's most talented young chefs and distillers in one evening, tickets for this exciting cocktail reception and six-course dinner are now available. Tickets must be purchased in advance, here This is a small venue dinner, so purchase your tickets now, before it's too late!

Beard House

 

Meet the Maker Night at 2941 Restaurant

Scott HarrisOn October 15th, from 6:30 - 8:30pm, join Scott Harris, as he is welcomed by Executive Chef Bertrand Chemel and the entire team at 2941 Restaurant.

Scott Harris, owner of award-winning Catoctin Creek Distillery located in the heart of historic Purcellville, Virginia,  will participate in the first 'Made in Virginia: Meet the Maker' event - an exclusive evening taking place at 2941 on Wednesday, October 15th from 6:30pm to 8:30pm. Priced at $45pp, attendees will have the opportunity to personally meet and chat with Scott Harris, and enjoy a private neat tasting featuring some of Catoctin Creek Distillery's signature spirits including Roundstone Rye, Watershed Gin, and Mosby's Spirit, to highlight a few. Harris will also share the history of the Virginia-based distillery and details on the art of making organic handcrafted spirits.

In addition, 2941's resident Beverage Director Jonathan Schuyler will be preparing and offering cocktail connoisseurs a special cocktail flight tasting showcasing Catoctin Creek spirits. Throughout the evening, guests will also enjoy an assortment of sweet and savory small bites prepared by Executive Chef Bertrand Chemel and Pastry Chef Caitlin Dysart. Following the event, guests will be sent home with special takeaway treats from both 2941 and Catoctin Creek Distillery.

For additional information regarding the event, please call 703-270-1500. To purchase tickets, please visit https://www.giftrocker.com/secure/Order/?h=b1ebed78.

Meet the Maker at 2941

 

100 Year Old Whiskey Tasting

Bridgewater RyeBefore Scotch, before bourbon, there was rye whiskey! Many people don't realize the important history that rye whiskey played in the United States. Before the Revolutionary War, rum was the predominant spirit of the colonies, but after the revolution, the British cut the colonists from sources of sugar cane. America had to look internally for a source for distilled spirits, and rye grain was abundant and easily available. George Washington distilled rye whiskey at Mount Vernon, and the Whiskey Rebellion in western Pennsylvania was fought over rye whiskey. Bourbon and Scotch came much, much later. Rye was king!

We love this history, so we are thrilled to have obtained exactly one bottle of rye whiskey that was bottled in 1914. An anonymous donor has requested that we open and taste the contents of this bottle of whiskey that has been in his family since before Prohibition. The whiskey is called "Bridgewater Rye Whiskey", distilled in 1906 at the Eagle Distillery in Stanley, KY, and bottled in bond in 1914, exactly 100 years ago! This 8 year old spirit is still sealed with its tax stamp. We'll open it and share tastes of this one of a kind spirit this one night only.

You will never have an event like this again. Do not miss this!

There is no fee to participate, but you must be a VIP member to receive an invitation to this event. For more details on the VIP club, see the VIP Club section, above.

Date: Sunday, October 19
Time: 7:00pm
Where: Catoctin Creek Distillery
120 W. Main St
Purcellville, VA
Price: Free, for VIP members only

 


Eagle Distillery, Stanley, Kentucky

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

  • October 9 - James Beard Dinner at Trummer's - Six amazing chefs team up with Catoctin Creek for an encore performance of our NYC dinner!
  • October 15 - Meet the Maker at 2941 - Scott will join the team at 2941 for a fun night of cocktails and small bites.
  • October 19 - 100 Year Old Rye Tasting - Join us for a chance to taste a bottle of 100 year old rye whiskey!  VIP only!
  • October 19 - Cask Proof Release - VIP members can enjoy the early release of "Brandy Finished Rye" at nearly 120 proof!
  • October 24 - Dinner at Catoctin Creek - Dine with us as we pair cocktails with a sumptuous four course meal!

For the full list of events, check our events page.

 

Cocktail of the Month – Boulevardier

BoulevardierThe Boulevardier was invented during Prohibition, when an out-of-work American barman, named Harry McElhone, set up Harry's New York Bar in Paris. Similar to a Negroni, this cocktail substitutes whisky for gin, and in our version, we substitute Aperol for Campari, giving the cocktail a lighter, candied texture.

1¼ oz Catoctin Creek Roundstone Rye "92 Proof"
1 oz Aperol (or Campari, if you wish)
1 oz Carpano sweet vermouth
Orange twist for garnish

Combine all ingredients on ice, stir and strain into a cocktail glass. Garnish with a twist of orange.

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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!

Cheers!
Scott & Becky

September 2014 News

Welcome to September!

Autumn is on its way, and we could not be happier!  This has been an odd, strangely cool and wet summer, and if it's all the same to you, I'm ready for cooler nights, changing leaves, sweaters, and whisky!  We've got some amazing things lined up for the fall, so stay tuned and check out the cool things below!

 

Roundstone Rye 92 Proof

Men's Journal – Catoctin Creek is One of Five Great American Craft Whiskeys

Thanks go out to Jason Diamond, from Men's Journal, for calling out five American craft whiskeys doing it right!  We were thrilled to be named among other fine whiskey makers like FEW and Dry Fly, producing great new American whiskey:

A bottle of organic Roundstone Rye 92-proof is what you're looking for if you want your socks knocked off. Just the amount of spice you'd expect from a great rye, but it won't have you breathing fire. If you're looking for something a little more subtle, a bottle of sweet and spicy regular Roundstone Rye should always be within reach. You can't ever go wrong with Catoctin Creek. 

Wow!!  To read the entire story, click here.

 

Announcing the Catoctin Creek VIP Club!

We've had lots of requests for this, so without further adieu...

If you would like to get the inside scoop on rare releases, VIP member-only parties, and other goodies, you should become a member of our VIP Club!  Membership in the club is $300 per year, and includes these great benefits:

  • Dinner for two at the distillery - Join us on one of our regular distillery dinners.  You and your guest dine with us! (A $200 value!)
  • 20% off all distillery merchandise - Everything in our store, except alcohol (per ABC regulations)
  • 20% off all events - Concerts, parties, etc.  (Private events excluded, of course)
  • 20% off all distillery facility rental fees - Plan your next rehearsal dinner, corporate function or birthday party at our place!  (A $240 value!)
  • Choice of membership hat or t-shirt
  • Free unlimited tours all year - For you and three guests.
  • First access to new and limited release items - Items like Roundstone Rye Cask Proof, Apple Brandy, and Barrel-Aged Gin
  • VIP invitation to exclusive parties at the distillery - Come experience rare behind-the-scenes tastings, VIP members only!

To purchase a membership, simply contact us at the distillery by telephone at 540-751-8404.  We will take your credit card payment over the phone and you'll receive our membership package in the mail!  Or, if you prefer, you may download and print our VIP registration brochure.  Fill out your details and mail or email it to us at the address on the back of the brochure.

 

100 Year Old Whiskey Tasting

Bridgewater RyeBefore Scotch, before bourbon, there was rye whiskey! Many people don't realize the important history that rye whiskey played in the United States. Before the Revolutionary War, rum was the predominant spirit of the colonies, but after the revolution, the British cut the colonists from sources of sugar cane. America had to look internally for a source for distilled spirits, and rye grain was abundant and easily available. George Washington distilled rye whiskey at Mount Vernon, and the Whiskey Rebellion in western Pennsylvania was fought over rye whiskey. Bourbon and Scotch came much, much later. Rye was king!

We love this history, so we are thrilled to have obtained exactly one bottle of rye whiskey that was bottled in 1914. An anonymous donor has requested that we open and taste the contents of this bottle of whiskey that has been in his family since before Prohibition. The whiskey is called "Bridgewater Rye Whiskey", distilled in 1906 at the Eagle Distillery in Standley, KY, and bottled in bond in 1914, exactly 100 years ago! This 8 year old spirit is still sealed with its tax stamp. We'll open it and share tastes of this one of a kind spirit this one night only.

You will never have an event like this again. Do not miss this!

There is no fee to participate, but you must be a VIP member to receive an invitation to this event. For more details on the VIP club, see the VIP Club section, above.

Date: Sunday, October 19
Time: 7:00pm
Where: Catoctin Creek Distillery
120 W. Main St
Purcellville, VA
Price: Free, for VIP members only

 


Eagle Distillery, Stanley, Kentucky

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

For the full list of events, check our events page.

 

Cocktail of the Month – Peanut Old Fashioned from Dogwood Tavern

Peanut Old FashionedThis recipe comes to us from Dogwood Tavern in Falls Church, Virginia, and celebrates everything Virginia:  peanuts, honey, and Roundstone Rye!  Give yourself some time in advance to infuse the rye when making this recipe.

2 oz Peanut-infused Catoctin Creek Roundstone Rye*
¾ oz Virginia honey syrup (equal parts honey and hot water)
2 dashes Angostura bitters
Lemon peel
Brandied cherry

Combine all the ingredients into a chilled pint glass filled with ice.  Stir the drink about 30 times.  Strain into a large rocks-filled double old fashioned glass.  Express the lemon peel over the top of the cocktail, rim the glass with it and drop it in along with a brandied cherry.

*Peanut-Infused Roundstone Rye

3 cups dry roasted Virginia peanuts (unsalted)
1 liter of Catoctin Creek Roundstone Rye

Remove the skins from the peanuts.  Rough chop peanuts (not much). 

Combine the peanuts and rye in a container shake a couple times and place in a cool dark place.  Shake the container around 5 times during the 12 hours that the peanut rye infusion is going.  Place the infusion into the freezer for 12 hours.

Strain the Infusion through a fine mesh strainer, then through cheese cloth. Place the infused rye back into the Roundstone Rye and label the bottle.  Make sure to clean the outside of the bottle for anyone who might have allergies.

Recipe and photo courtesy of Dogwood Tavern and used with permission.

See this cocktail and over one hundred more on our cocktails page.

 

In Closing...

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!

Cheers!
Scott & Becky

Latest News

Scott Harris on the Kojo Nnamdi Show

Pictured: Garrett Peck, Kojo Nnamdi, and Scott Harris In the continuing coverage of the Virginia ABC spirits tax raise, Scott was invited as a guest on the Kojo Nnamdi show on...

Read more

December 2014 News

Welcome to December!  Happy Holidays!! Merry Christmas, Happy Hanukkah and Happiest of Holidays to you all!!  May your every wish come true this holiday season, and may your glass never be...

Read more

Coverage on our decision to hold pricing…

Both major local newspapers covered our story on our decision to hold prices steady despite a liquor mark-up announced by the ABC. Read more coverage in: Leesburg Today Loudoun Times-Mirror The Whiskey Reviewer

Read more

Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404

Latest Events

PBA Holiday Mixer

Holiday Mixer and Karaoke Do You Hear What I Hear? The Purcellville Business Association is Stepping into Christmas with Karaoke Karols, a Mixer to celebrate the Most Wonderful Time of...

Read more

Dinner at the Distillery, with cocktails and more!

Catoctin Creek is thrilled to host a monthly cocktail dinner at distillery on Main Street in Old Town Purcellville. Enjoy a private tour of the distillery from owners, Scott and Becky...

Read more

Burns Night Dinner at Oatlands

Save the date!  Burns Night is a tradition dating back a hundred years or more celebrating Scotland's national bard, Robert Burns.  If you've been to one, you'll know what a...

Read more