Media Coverage

Esquire Magazine featured a cocktail by John Reusing (owner of Bad Decisions Bar in Baltimore) as their cocktail of the week:

My goal in designing this drink was to make a dryer and spicier version of the classic Manhattan. I had many customers looking for a dry, whiskey-based drink, so I set out to make something that was less sweet than most traditional whiskey drinks. I like Catoctin Creek because it has a lot of great spicy notes from the rye.

Read more at Esquire, or check out the cocktail on our cocktail page.

Massively awesome review on the Roundstone Rye Cask Proof release from JewMalt, and when I say awesome, I mean Lou Ferrigno awesome:

I really enjoy their standard 40% ABV version of this rye whisky but tasting this in cask proof makes this whisky shine like a rye diamond.  A wonderful springtime whisky.  Fine whisky – kudos to the Catoctinians on this one!

Read the full story, here.

Kashrus Magazine did a nice story on the distillery, and why we decided to go kosher.  From the review:

Rather than attempting to "rate" this whiskey, I'll just mention that I donated a bottle to my shul's (after-davening) "Kiddush club", and it disappeared a whole lot faster than most of the other whiskeys.

For the entire story, check out Kashrus Magazine online, here.

The NPR Food Blog, called The Salt, did a neat story about the life of a barrel, from Kentucky and craft distillers all over the U.S.A., to it's eventual use in hot sauce and maple syrup production:

In Purcellville, Va., Scott and Becky Harris of Catoctin Creek Distilling will have 150 once used barrels at the end of 2012. Some will be sold to the general public for patio furniture and other decorative items, but most will go to area restaurants Boundary Stone and Mad Fox Brewing Company.

Recently, a perfect recylcing circle was created when a friend of the Harris' contacted another friend who owns a maple farm. Now, Pennsylvania-harvested maple syrup is being aged in used Catoctin whiskey barrels. And now, Langdon Wood Syrup is sold at the Catoctin distillery store.

Read the full story, here.

We kind of figured the news of our new building purchase, the expansion of our production, and our move to Main Street would be big local news. Lots of the local papers picked up the story:

• Leesburg Today was the first to carry the story.  Click here for their online article.
• Loudoun Times Mirror carried the story online, and a week later in print form, with a little more detail on the history of the distillery.  Click here for the print article. [PDF]
• Washington Business Journal carried the piece.  Click here for their online article, subscription required for full story.
• WTOP news radio carried the story last week in their Thursday morning rush hour segment.
• The Washingtonian carried the story with a brief bit in their Best Bites blog.  Click here for the story.
• Purcellville Gazette carried the story as well.  Click here for the story.

Jewish News One did a feature story on our distillery, and the reasons we chose to go kosher with our spirits:

All good businesses need a niche, a particular part of the market they can exploit to make the most of their product. And that's exactly what a husband and wife team have done here in Virginia in a warehouse not much bigger than an over-sized garage. They're producing one of the most successful kosher products on the east coast of America. A business built on barrels and bottles inspired by a life-long passion. After years of working with chemicals and computers Becky and Scott Harris wanted to pour their energy into something different.

Read the full story, here.

Wine and Spirits Magazine did a nice review on our Roundstone Rye in their October 2012 issue piece called "Wild Whiskey". Lou Bustamante writes:

With more small producers in the whiskey game, innovation is at an all-time high. And the competition they offer has inspired larger distilleries to put out new bottlings, the best of which highlight exceptional barrels from their rickhouses. Here's some compelling proof.

Here is the Roundstone Rye  review from the story:

Thanks, Lou, for the nice review!

Luri and Wilma did a wonderful, fun and zany write-up of our distillery in their summer home issue.  Even Frank got a special mention!

What we took a liking to was the duo's au naturel zero-waste attitude. Everything involved in the spirit-making process at the catoctin creek camp is reused, payed forward, sourced locally or organic

Read the full story, here.