Happy Spring, everybody!  We've made it through March, and sidestepped what was a pretty mild winter.  With flowers blooming and warmer weather, we're looking forward to some great events in April and the coming spring months.  Read on for more information...

New York... Here we Come!

Our biggest news in March was signing the deal to get into New York City.  Yes, very very soon, Catoctin Creek products will be available throughout New York City.  Available through Blueprint Brands, a subsidiary of Union Beer Distributors, you should be able to start ordering our products in your favorite stores and restaurants in April.

We've expanded our production to handle the anticipated demand.  (We certainly don't want to lose out any product here in the DC region to take on this new market.)  We're now working two shifts every day and putting away almost twice as much spirit as we build up for New York.

Ah, New York!  If we can make it there...

Cask Proof Roundstone Rye... Coming Soon

In the next few months, we should have a new version of Roundstone Rye available.  By popular demand, we're releasing a limited set of cask proof Roundstone Rye, bottled at 58% ABV, or 116 proof.  Seriously strong rye, this stuff will be gorgeous for those aficionados who prefer a little stronger dram.

As with every bottle of Roundstone Rye, each bottle is small batch and single barrel whisky.  Look for news on how to get yours in the next month or so.

Washingtonian: "Hidden Gem of DC"

We were thrilled to be chosen as one of the "Hidden Gems of DC" by Washingtonian magazine.  The magazine highlighted visiting our distillery for tours and tastings.

As a reminder, we are open Monday through Saturday each week, and tours are only $5 per person, with tastings at prescribed times through the day.  Check our website for full details.

Upcoming Events

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

• April 13 - Happy Hour at Boundary Stone - Join Catoctin Creek, DC Brau, and the guys at Boundary Stone Public House for a great happy hour on Friday the 13th.
• April 14 - Catoctin Creek Distilling Workshop - If you are interested in the art, science and business of distilling, then this is the seminar for you, plus you'll get to see hands-on distillation in progress from beginning to end.
• April 21 - Partners Since Prohibition - Join us at Lansdowne Resort for a great evening of food, wine, beer, and spirits, celebrating local producers throughout Loudoun County.
• April 22 - Oysterstock - April 22 is Earth Day, and we're joining up with Poste restaurant this year to sponsor their Earth Day party, with proceeds going to restore the Chesapeake Bay watershed.

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

Cocktail of the Month - Catoctin Creek Margarita

Warren Bobrow did a very nice review of our Mosby's Spirit on Foodista, and this cocktail was his inspiration after the tasting. We so often hear that people taste silver tequila when they taste our Mosby's, so why not a margarita? Delicious!

3 oz Catoctin Creek Mosby's Spirit
1 oz Cynar
½ oz raw Agave syrup
1 oz Tuaca Vanilla/Orange liqueur
4 oz freshly squeezed lime juice
Mexican Molé Bitters from Bitter End

In a cocktail shaker filled ½ with ice, add the liquors, the Agave syrup and the lime- juice.

Shake and strain into a short cocktail glass with a hunk of lime as a garnish. Add one-two drops of the Mexican Mole’ bitters to each glass at the end and give a quick stir to complete.

Courtesy Warren Bobrow, and used with permission.
Photograph courtesy Ralph and Jenny on Flickr and used under Creative Commons Attribution license.

See this cocktail and over sixty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"^SM

Cheers!
Scott & Becky

Greetings! As February draws to a close, we look forward to the warmer weather. Sunnier days, blooming flowers, and cocktails on the patio. It hasn't been much of a winter here in Virginia, but still, spoiled as we are, we can hardly wait for spring!

Catoctin Creek Increases Production

Lately, we've had a problem.  We can't seem to keep enough of our products in stock!  (Yes, we have good problems.)

It seems that demand in DC continues to grow, as it does in Virginia, Maryland, and our other markets throughout the U.S. We must, therefore, consider ways to increase production to address our growing demand.

To that end, we are very happy to announce the appointment of Greg Moore as assistant distiller at Catoctin Creek.  Greg, working alongside with Becky, will help ensure that we get enough spirits into the pipeline to slake the thirst of our happy customers.  Greg interned with us last year, and you might have seen his smiling handsome face on Saturdays up at the distillery.  Now, starting in March, Greg will help us by manning a second shift each day.

Greg, here's to ya!  Cheers!

Crazy Number of Reviews in February!

I guess we're starting to get noticed!

We were very tickled to receive a boatload of positive reviews in February. At the earliest part of the month, we received a very nice write-up in Tasting Panel magazine, highlighting our Watershed Gin in their "Gin-uary" issue, calling it "an organic slice of luxury."

Shortly after this, Warren Bobrow, the esteemed mixologist, reviewed Roundstone Rye on Foodista.  He said, "The Catoctin Creek product is lush and gorgeous in the mouth.  I think what I like most about it is the nose.  It has a sugarcane nose and a Maple Syrup finish."

Next,  our entire line-up was reviewed in Kashrus magazine, pointing out that it is one of the very few kosher certified American whiskey and gin offerings.

Later in the month, Kevin Kosar, who shared the microphone with Becky on the Kojo Nnambdi show back in January, gave a very nice review of the Roundstone Rye on his AlcoholReviews.com site, giving the Roundstone Rye a four-star rating.  He wrote, "At a whiskey tasting party we attended a year ago, three ryes were set out and this one was preferred by most tipplers."

Finally, on the very last day of the month (leap day, no less), we received a silver medal from The Fifty Best for our Watershed Gin.  This competition was a very formal blind tasting, so we feel very satisfied with the result!

What a crazy (but "good" crazy) month!

Upcoming Events

There are a variety of events planned for March that should prove entertaining and educational:

• March 8 - Environmental Film Festival Launch Party - Join us to celebrate the 20th Anniversary of the Environmental Film Festival! We'll have a special FRESHFARM Markets cocktail by master DC mixologist, Derek Brown (featuring Catoctin Creek Roundstone Rye).
• March 10-11 - Bottling Workshops - We'll be bottling again in March, but both workshops are full, so unless you've already gotten your spot, you'll have to wait for the next one.
• March 12 - Mad Fox Whiskey Dinner - We'll be at Mad Fox Brewery in Falls Church for a spectacular five course dinner paired with Catoctin Creek cocktails at each course.  This is one you don't want to miss!!
• March 16 - Bunce-Aroo Concert - Check out the latest in young singer-songwriter music at the Franklin Park Arts Center, sponsored by Catoctin Creek!

And in April...

• April 14 - Catoctin Creek Distilling Workshop - If you are interested in the art, science and business of distilling, then this is the seminar for you, plus you'll get to see hands-on distillation in progress from beginning to end.

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

Cocktail for March - Beetlejuice!

One of our favorite cocktails, courtesy of Good Booze:

Housemade St. Germain-based lemon soda is a tasty complement to our beet-infused gin, which we think lends a floral undertone to our homage to spring. It’s incredibly easy to make, but you can substitute a commercial lemon soda if you prefer.

1 small raw beet, peeled and grated
½ cup Catoctin Creek Organic Watershed Gin
Raw sugar (regular granulated sugar is fine as well)
Juice of one fresh lemon
1 oz St. Germain liqueur
1 tsp light agave nectar
3 oz club soda or mineral water

To make the beet infusion: Put grated beets in a cup or jar with a large pinch of raw sugar. Top with gin and allow to sit, uncovered, for one or two hours. Strain and set aside.

To make the lemon soda: Put the lemon juice, St. Germain, agave nectar and club soda in a glass and stir vigorously until well-incorporated. Do this just before assembling the cocktail to maintain the carbonation.

Fill a tall glass with ice and pour in the lemon soda. Pour 1.5 ounces of beet-infused gin over the top — do not stir, but leave it layered. Garnish with lemon, fresh herbs, or a slice of watermelon radish (optional). Drink up!

Courtesy Good Booze, and used with permission.

See this cocktail and over sixty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"^SM

Cheers!
Scott & Becky

Gie him strong drink until he wink,
That's sinking in despair;
An' liquor guid to fire his bluid,
That's prest wi' grief and care:
There let him bouse, an' deep carouse,
Wi' bumpers flowing o'er,
Till he forgets his loves or debts,
An' minds his griefs no more.

-- Robert Burns, Scotch Drink, 1785.

For those of you with Scottish ancestors (and that should be just about every one of you!), in January, we toasted Robert Burns, the national bard of Scotland. Burns enthusiasts across the world don the kilt and tartans and celebrate the poet's birthday with dinner, drinks and poetry—a lovely excuse to enjoy that "guid ol' Scotch drink".

Big Production Month in January

January was a crazy month for us at the distillery.  The holidays literally exhausted all of our supplies.  You drank us dry! By January 4th, we were almost completely out of Mosby's Spirit, Watershed Gin, Roundstone Rye and Pearousia.  We had less than ten cases left of everything.  Obviously, we had some bottling to do!

With two teams of wonderful volunteers, in one weekend, we bottled approximately 10% of our entire 2011 production!  Yes, over one and a half tons of spirits were bottled and shipped out in just two days.  It was an incredible effort, and we were certainly exhausted afterwards, but we were satisfied knowing that our stock was replenished throughout our markets.

Facing such a shortage was a huge problem, but as Becky likes to say, "We have good problems!"  It was a lot of spirits to ship out, but that just motivated us more to produce these lovely spirits that you all seem to enjoy so much.  Cheers, and thank you!

Appreciating Alice Waters at the National Portrait Gallery

We were very honored to be invited to participate in the unveiling of a portrait for Alice Waters at the National Portrait Gallery in Washington DC.  Alice Waters is the pioneer chef and owner of Chez Panis in Berkley, California, and the author of the local food "Locavore" movement across the nation.

Both Becky and I had the opportunity to speak with Ms. Waters, and what's more, our Watershed Gin was chosen as the local spirit for the night, with Adam Bernbach of Proof/Estadio pouring an amazing pear and gin cocktail for the 300+ patrons.  Many local celebrity chefs, including Chefs José Andres, Cathal Armstrong, and Mike Isabella, among others, were present providing their creations of local foods.

It was an amazing night to be part of the food and drink culture in DC.

Upcoming Events

There are a variety of events planned for midwinter that should prove entertaining and educational:

• All February - Celebrate Lincoln's Birthday - The LINCOLN Restaurant is partnering with local Ford’s Theatre and the Catoctin Creek for a month’s worth of special deals and  drinks.
• February 11 - Bottling Workshop - Ever popular, get a chance to bottle your own Roundstone Rye and take home a personalized souvenir of this very hands-on workshop and tour.
• February 18 - Loudoun Grown Expo - Back by popular demand, the expo highlights the best of Loudoun's local food, wine and YES, spirits!  And this year, we're doing TASTINGS!  We'll be paired up with the NOVA Roller Derby girls, so look for some rowdy fun in the booth!
• February 22 - Cocktails at Rye - Join Scott at Rye in Fells Point, Maryland for a night of cocktails and fun.
• February 27 - Dinner and Cocktails at J&G Steakhouse - Join us for a four course dinner of small plates and cocktails at the J&G Steakhouse in the historic W Hotel Washington.

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

Cocktail for February - Pfeffernüsse

Pfeffernüsse are traditional German cookies served at Christmastime.  The cookie is a sharply spiced gingerbread cookie rolled in powdered sugar.  The name, literally, means pepper-nuts, which gives a hint to the ingredients in the cookie.  Here we've reproduced the experience in a cocktail version.  Scofflaw's Den barrel aged bitters provide the spice, with a sharp homemade ginger syrup providing the backbone.  And for a garnish, just a sprinkle of cracked black pepper, to add that authentic German touch.  Schmeckt gut!

2 oz Catoctin Creek Organic Roundstone Rye
1 oz homemade ginger syrup
3-4 dashes of Scofflaw's Den barrel aged bitters
splash of soda
sprinkle of freshly cracked black pepper for garnish

In a cocktail shaker, stir together rye, ginger syrup and bitters with ice.  Strain and pour into rocks glass.  Add 3-4 ice cubes, top off with soda, and sprinkle with fresh cracked black pepper.

See this cocktail and over sixty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"^SM

Cheers!
Scott & Becky

Happy New Year!

Welcome to the year 2012!   Hard to believe it, but this is now our third year in business, and we couldn't be happier!  Sure, we're working our tails off, but anything this much fun is worth the effort!

Here's hoping you and yours have a wonderful 2012, filled with joy, prosperity, and good friends and family.

Cheers to 2012!

Becky on NPR

Perhaps the highlight of our December was Becky's appearance on the Kojo Nnamdi show on WAMU.  Not only is it way cool to be on the radio, but we actually listen to his show almost every day in the distillery!  So to be on this show from one of our favorite radio celebrities, well, it was just really awesome!

Becky was joined by Kevin Kosar, author of 'Whiskey: A Global History' and Bill Thomas, owner of Jack Rose in D.C. to be a part of the show, and together, it made for a really interesting Whisky 101 course:

This storied spirit has a history both global and local, whether distilled in the northern isles of Scotland or the green hills of Kentucky. Sales of all types of whiskey are soaring, and small craft distilleries are popping up across the U.S. We learn about the different varieties--from bourbon to Scotch-- and how this liquor is made and enjoyed. Responsibly, of course

If you missed the show, worry not.  You can download the original podcast and listen to its entirety, here.

Appreciating the Year 2011

There was so much to be thankful for in 2011, and I won't list them all here.  We won several awards and got some really nice press.  2011 was also the year that we took on three wonderful new employees: Greg, Emily, and Chad.  We couldn't ask for better help, and time and time again, these guys are putting a top-notch professional face on what we do back at the distillery.  Thank you, guys!

Most of all, we are thankful for good friends, family, and the support and kindness of customers like you!  Without you, none of this would be worth it.  Keep enjoying those spirits, and we'll keep making them for you!

Upcoming Events

There are a variety of events planned for midwinter that should prove entertaining and educational:

• January 10 - Chocolate and Cocktail Pairing at DC Wisdom - Merideth from MC2 Chocolates, Scott from Catoctin Creek, and Erik from Wisdom will all be on hand to pair up some amazing cocktails with some amazing chocolates!  Space is limited, so reserve by using the link, above.
• January 13 - Bottling Workshop #1 - A rare Friday workshop, where we're bottling Watershed Gin.
• January 14 - Distilling Workshop - Our very popular whisky workshop is totally full now, so if you haven't reserved your space, look for the next one--probably in April--to be announced on January 15th.
• January 15 - Bottling Workshop #2 - A rare Sunday workshop, where we're bottling Roundstone Rye.
• February 18 - Loudoun Grown Expo - Back by popular demand, the expo highlights the best of Loudoun's local food, wine and YES, spirits!  This year, we'll be paired up with the NOVA Roller Derby girls, so look for some rowdy fun in the booth!

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

Cocktail for December - Hot Lavender Lemonade

This recipe is cross-posted (with permission) from Inspired magazine:

Nothing could be more civil than a proper hot drink by the fireplace when the wind is whipping across the meadows and a case of the sniffles is threatening tomorrow's snowy hike around Willow Lake.  Call it medicinal if you like, but there's nothing like Catoctin Creek's Organic Watershed Gin warmed with lavender-infused lemonade to take off the chill while giving the promise of a good night's sleep.

2 oz Catoctin Creek Organic Watershed Gin
¼ cup lemon juice, freshly squeezed
3 Tbsp local honey (add more or less to taste)
½ cup water
lavender sprig, fresh or dried

To make the Lavender Lemonade: combine lemon juice, water, and honey in a small saucepan, stirring over low heat. Add one 3-inch lavender sprig and bring lemonade to a simmer. Simmer over low heat for 15 minutes, but do not bring to a boil, stirring occasionally. Taste for sweetness/tartness and adjust to your preference. Remove lavender sprig before serving.

Pour 6 ounces of hot Honey-Lavender Lemonade into a large mug and add 1.5 ounces Catoctin Creek Organic Watershed Gin, stirring to combine. Garnish with lemon wheel (optional).

Courtesy Kristen Hartke, photo courtesy Molly McDonald Peterson, and used with permission.

See this cocktail and over sixty others 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.  Tours are always free, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"^SM

Cheers!
Scott & Becky

Happy Holidays!

December is here, and the Holidays are approaching!

Have you gotten your Christmas or Hanukkah shopping done yet?  If you're still looking for that perfect gift, remember, local and organic spirits make a great gift for those hard-to-shop-for special people in your life.

This year, we have several new items available at the distillery store, among them, a handsome new rocks glass: heavyweight, high-quality glass, etched with our logo, the perfect glass for enjoying a dram of rye whisky.

All three of our standard spirits--Roundstone Rye, Mosby's Spirit, and Watershed Gin--are available at the distillery store, and we are very happy to announce the following:

Batch Two of Pearousia is Here!

Yes, that's right! After a very long wait, our second batch of very limited release Pearousia pear brandy is now available at the distillery store (or by special order in the Virginia ABC or Bacchus).  Each bottle is hand numbered, and only a few hundred will be produced this year.  Pearousia bottles sold out last year in two months, so get yours while you can!

For those unfamiliar with our Pearousia, it is a seasonal brandy done in collaboration with Fabbioli Cellars.  Made from 100% Bosc pears, the brandy is distilled in an old-world style, non-sugary, and full of fruity taste and aroma, similar to a Calvados or a Cognac, but made from pears, of course.

So drop on by the distillery, and pick up a few items on your list.

And, from our family to yours, have yourself a very Merry Christmas, Happy Hanukkah, and an excellent and prosperous New Year!

Limited Holiday Hours

During the week between Christmas and New Year's Eve, we WILL be open for tours, tastings, and item sales, but we will have LIMITED store hours:

Watershed Gin Wins Silver Medal in New York

We were thrilled to receive another award, a silver medal, in the 2011 New York International Spirits Competition for our organic Watershed Gin.

"Gin is a product in a very competitive market," said founder and distiller Becky Harris. "so we are very happy to do well in a major competition like the NYISC."  Watershed Gin is a formulation based on our organic rye spirits, with a maceration of ten herbs and spices, including juniper, coriander, anise, cinnamon, and orange peel.  Becky describes the gin as a "modern style" gin that realizes her expression of the greenness of Loudoun County, Virginia, where the gin is made.

Upcoming Events

There are a variety of events planned for autumn that should prove entertaining and educational:

• December 2 - Tasting at Wagshal's Deli - Join us at Wagshal's as we pour all three of our favorite spirits!
• December 7 - Becky on the Kojo Nnamdi Show - Listen from 1-2 pm to WAMU 88.5 FM to catch Becky speaking about Whiskey with other experts from the DC area.
• December 9 - Tasting at Modern Liquors - And again, at Modern Liquors, we'll be pouring for free. Come by for a sample!
• January 14 - Distilling Workshop - Perfect as a gift for the uber-whisky enthusiast, or for anyone who would love to spend the day with us learning about distilling.

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

Cocktail for December - The Ghost of Vesper Lynd

A Catoctin version of the real Bond cocktail.

3 oz Catoctin Creek Organic Watershed Gin
1 oz Catoctin Creek Organic Mosby's Spirit
1/2 oz Lillet blanc
twist of lemon peel

Combine all ingredients... shaken, not stirred.

Courtesy Chad Robinson, Brand Ambassador, Washington DC.

See this cocktail and over fifty 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.  Tours are always free, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"^SM

Cheers!
Scott & Becky