Thank you to Leesburg Today and the citizens of Loudoun County for voting us the best distillery in Loudoun! We are very happy for the honor!
Read the story, here.
Nothing makes a Monday quite so fine as being named by Southern Living as one of the 50 people changing the South in 2015! Booyah! (Question is, do Becky and I count as one or two people?!)
This is a magazine that my mother has read since I was a baby, and now, what an honor to be included in it!
We surveyed the region to find the movers-and-shakers who are shaping the South with community-minded ideas and projects. From groundbreaking chefs to designers with a voice, these are the people you’ll want to keep an eye on this year.
In the middle of Virginia’s wine country, Becky and Scott Harris are making what may be the most Southern of spirits. While many craft spirits claim the title of “handmade,” Catoctin walks the walk with its line of whiskeys, gins, and brandies that are made start-to-finish in [Loudoun] County using locally sourced fruits and rye. Other materials, such as boxes and services, also come from the area, and the team gives back to the land by donating its spent rye mash for cattle farmers to use as livestock feed. Expanding its regional reach, Catoctin creates specialty products for top bartenders and hotels in the Virginia and D.C. area.
Read the full story, here.
Holley Simmons, the dining editor at the Washington Post, does a story on day-tripping out to Purcellville:
You may want to have a good cure for the hiccups — and a designated driver — before venturing into Purcellville, Va.: The bucolic town, 50 miles west of Washington in the foothills of the Blue Ridge Mountains, is full of wineries, breweries and an organic distillery. But if booze is not your thing, there’s easy access to the scenic Washington & Old Dominion bike trail for cyclists.
The story highlights our distillery as one of the great reasons we love downtown Purcellville!
Last year, Becky and Scott Harris moved their certified organic distillery from a 2,000-square-foot warehouse to a 6,000-square-foot facility (a Buick dealership in the 1920s). Now more than 10,000 visitors a year witness the production of gin, white whiskey and - their flagship product - rye whiskey aged in charred Minnesota white oak barrels. "About 60 percent of the flavoring comes from the barrels," Becky says. There's a 30-minute tour ($5) and a tasting room ($5-$10).
You can read the entire story, here.
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.
The very lovely Kayleigh Kulp is the author of Booze for Babes, sold here on Amazon, or available in our distillery store. Kayleigh appeared on WJLA's Let's Talk Live, to promote brandy for the Christmas season. Of the several brandies she highlighted were our own Catoctin Creek 1757 Virginia Brandy, Pearousia pear brandy, and Short Hill Mountain peach brandy. Thank you, Kayleigh, for the shout-out! Merry Christmas!
Read the entire article, here.
Nice to get a special mention in the "100 Best" issue of Washingtonian:
Scott and Becky Harris strategically situated their distillery in Purcellville in the heart of Virginia wine country, and even staunch wine lovers admit their Roundstone Rye's warming spice and mellow sweetness are as comforting as a buxom Bordeaux.
Read the full article, here.
In the continuing coverage of the Virginia ABC spirits tax raise, Scott was invited as a guest on the Kojo Nnamdi show on WAMU 88.5. From the show description:
If you live in Virginia, the state’s budget woes will hit you in the liquor cabinet next week. That’s when the price of wine and spirits goes up to help close a projected $2.4 billion revenue shortfall. The price hike is one more reminder that in jurisdictions like the Commonwealth and Maryland’s Montgomery County, where government agencies operate all the liquor stores, consumers often pay higher taxes and levies for their alcohol. We explore the economic forces—seen and unseen—that impact the selection and price of liquor around our region.
The other guest for the show was Garrett Peck, author of "The Prohibition Hangover: A Social History of Alcohol After Prohibition" and "Capital Beer: A Heady History of Brewing in Washington, D.C.".
Richard Barry recently attended one of our distillery dinners for the Autumn 2014 issue of MicroShiner magazine. The article gives a great window into the sumptuousness of the evening of history, whisky, cocktails, and fine seasonal dining. The story is further brought to life by the gorgeous photos of DJ Glisson. The issue even includes cocktail recipes from the evening's drinks.
Each month, Catoctin collaborates with catering mavens Chef Wes Rosati and Chef Maria Aros of the Wandering Chef to create a menu of seasonal dishes that draw on the flavors of local ingredients and Catoctin spirits. The marriages produced are happy ones like the perfect pairing of Pan Roasted Tenderloin and BBQ Rubbed Brisket with a smooth Boulevardier made with Catoctin Creek Roundstone Rye "92 Proof".