Nice coverage for the distillery in the regional holiday gift guides.
The Loudoun Times Mirror highlighted our gift baskets, each of which is put together by Emily to show off each spirit in its own unique way. For example, the Mosby's gift basket has all the fixin's needed (minus the fresh lemons and soda) for a Colonel Langdon cocktail.
Northern Virginia Magazine suggests you get yourself on over to visit our distillery store for the holidays! We couldn't agree more!
We continued to impress with our weekend of whisky! Farrah Skeiky writes a really nice piece that comes to the heart of what we do. We are much more than just making whisky. What we seek to create is a local food movement that integrates every step of the process, from farmers and vintners, to us, the processor/distiller, to the table itself and the great restaurants and resorts that get top-notch, locally sourced food. Of course, Farrah puts it much more elegantly than I can:
After you cut through any and all talking points politicians use about small businesses being the heart of America’s economy, a trip like this makes you realize that it’s unironically true. The main street distillery has used its partnerships to shift the community focus onto eating (and drinking) locally, uses part of their tasting room as a gift shop featuring local craft vendors (like Gordys!), some of which use Roundstone Rye to create their wares, and turns the spotlight onto the potential that Loudon County has always had as well as inspiring that potential in others who want to invest in their town and themselves.
Read the full story, here.
Nevin Martell does a nice little feature piece on Catoctin Creek in the Capitol File magazine. Funny too, because the photo shows Becky and I doing "distillery stuff". In this case, we're filling a barrel (with water for the photos), neverminding that we (a) never fill barrels by hand, and (b) would never do so in our fine church-clothes frippery. No matter, the article is fun and informative! Nevin writes:
The duo loves collaborating, working with nearby vintners and orchardists to source wine grapes, pears, peaches, and apples for their limited-edition brandies. But the core of their business focuses on producing their three kosher, certified-organic signature sippers: Roundstone rye whiskey; Watershed gin; and Mosby’s Spirit, an unaged white whiskey.
Read more, here.
Alex Benedetto and Jean Schindler, both of Cloture Club, were among the lucky DC area food press that were invited for a private weekend tour of Loudoun County, hosted by yours truly. We wined 'em, we dined 'em, we fed 'em, and we toured 'em. Mostly we were just bragging... bragging about the bounteous and beautiful county in which we live. They were suitably impressed:
While this was obviously an amazing foodie weekend, even more inspiring was the collaboration between the many business owners we met. DC may have a dynamic restaurant scene, but Loudoun County’s story is far more intricate -- and sustainable. Let’s just say that Loudoun has arrived on the foodie map.
Photo courtesy Jean Schindler and used with permission.
Janine Latus writes a very informative and entertaining piece in Distinction magazine about three popular Virginia craft distilleries, with beautiful photography by Rich-Joseph Facun. She writes:
There is a smell and a taste to the air in a distillery, of smoke, farmer’s grain and something akin to molasses, plus the yeasty sourness of beer and the nuttiness of toasted barley, and the richness of whiskey breathing in and out of oak.
It’s a Virginia tradition, whiskey. George Washington and Thomas Jefferson made it, and sipped it on their verandas as they helped shape the New World. James Madison was known to down a pint a day, and the average colonist consumed 5 gallons of spirits a year. Lest that sound shocking, that’s about 1½ drinks a day. Not healthy, perhaps, but not enough to leave them incoherent and stumbling, either.
Read the entire story, here.
Scott and Emily were invited back to appear on Foodie and the Beast on Federal News Radio:
From fine dining to irresistible junk foods, top chefs to up-and-comers you haven't heard of (yet!), foie gras, fish fingers, and much more, no sip of wine, no morsel of food or food gossip goes untouched, as David and Nycci Nellis give you the inside dish on the hottest restaurants and bistros, the freshest ingredients and the finest tipples on the scene.
Other guests for the hour were Capital Kambucha, Union Kitchen, and Farmland Feast.
The vast majority of Tennessee [whisky AND] bourbon and rye on the market are some mixture of rye and corn together." (My additions in bold.)
Regardless, it is a great story, and well worth reading. Funny also to note that the researcher is named "Tom Collins." You can't make this stuff up!
Read the full story, here.
Neal Augenstein, reporting for WTOP, gives a nice overview of our new solar array at the distillery:
Stills in Catoctin Creek Distillery, in Purcellville, Va. (Courtesy Scott Harris) Outfitting the new technology for the mostly brick building, that was originally a Buick dealership and later a furniture factory, did pose challenges.
"We had to make sure the wooden frame roof was sound," says Harris. "Some of the struts and rafters were not up to code for the weight of the new system on the roof, so we had to replace those with some steel I-beams."
A while back, we performed a tasting at a big synagogue in Potomac, Maryland. Joshua E. London and Lou Marmon were on hand to interview us, and also provided a review of the Roundstone Rye.
One day a few years back, Scott Harris — founder and general manager of Catoctin Creek Distilling Co. in Loudon County — was sitting at his desk at one of the various Washington, D.C., defense contractors when he had an epiphany. As he puts it, “I was working on the 30th revision of a Powerpoint package which I knew nobody would ever read. I said to myself, ‘There has to be something more to life than this.’ ”
So after 20 years building a software career in telecommunication systems and government IT solutions, Harris wanted something more rewarding. “At that moment,” he says, “I was swept back to a quarter century earlier, when I was a 15-year-old intern working in a winery. That was a job that I really enjoyed — the satisfaction of working with my hands, producing something, and having people appreciate what I had produced. It was this kind of job that I now felt myself seeking. But this time, I thought, I’d focus on spirits. I wanted to start a distillery.”
To read the full article, click here.