Hooray! 2020 is here!
Now in our eleventh year!
Now that 2019 is over and behind us, we hope that 2020 will be prosperous and joyful for you! As we look back, we are grateful for the ability to do what we love, making Virginia's most awarded whisky, and grateful for you, our customers who enjoy what we take so much care to craft. We have a lot of things in store for 2020. We will have two new malt whisky releases on February 1st, and later in February, our much anticipated Rabble Rouser release!! We will also have lots of fun events throughout the year. Stay tuned!
From our family to yours...
HAPPY NEW YEAR!
Two New Malt Whisky Releases
On Saturday, February 1st, at noon, we will release not one, but TWO new whisky expressions. Both of these, first two in this series, are distilled from Beltway Brewing in Sterling, Virginia. The OctoMalt American Malt Whisky began as their OctoIPA, while the Farmhouse Pale Malt started life as their Farmhouse Pale Ale. Each one is totally delicious and a wonderful capture of the beer from the still. Aged two years in charred new oak, they are dark, sumptuous, and with a distinctive floral note from the malts and hops. Members of the Beltway Brewing team will be present at the release, along with Becky Harris, to sign bottles and do Q&A. Bottles are $69.99 each at 92 proof.
Rye Society™ members may contact us at 540-751-3294 to obtain their bottles anytime before the release date.
The Art of the Cocktail - Tour through the "Bartender's Canon"
Our fifth year of this popular class -- presented by Scott Harris, Founder of the Distillery
Catoctin Creek is pleased to present, our FIFTH year of this six-part educational series on the art of the cocktail. This year, we have all new content exploring the canonical books of each generation of bartending since the beginning of cocktails through modern times.
Starting in January, Scott Harris, founder and distiller at Catoctin Creek, will appear in the tasting room every Friday for this six-week series. Beginning at 7pm, Scott will personally guide you through the construction of several cocktails, including the old classics, and modern takes on the cocktail! There will be samples for sharing, and you are encouraged to buy bottles to take home with you and practice. Lots of practice.
This year, we will also have the books used in the class available for sale to take home at discounted prices.
Here is the schedule of the series:
- January 3 - Jerry Thomas' Bartenders Guide, How to Mix Drinks, Receipts for Mixing..., published 1862.
- January 10 - Harry McElhone & Wynn Holcomb, Barflies and Cocktails, 300 Recipes, published 1927.
- January 17 - Harry Craddock, The Savoy Cocktail Book, published 1930.
- January 24 - Leo Cotton, ed., Old Mr. Boston De Luxe Official Bartender's Guide, published 1960.
- January 31 - Gary Regan, The Bartender's Bible, 1001 Mixed Drinks..., published 1991.
- February 7 - NO CLASS THIS DAY. We are otherwise occupied this evening.
- February 14 - Kara Newman, Shake. Stir. Sip., published 2016.
NOTICE ON SNOW DAYS: If we have to cancel a class because of weather, we will reschedule the date to February 21, February 28, etc. Your reservation will be honored for the snow date, or you may get a refund if you are unable to make the new date.
If you don't know anything about cocktails, you'll love this class. If you're already an expert, come and enjoy some casual conversation and a few drinks. The cost is $35 per person and includes drinks. Sign up for all six and receive two FREE Catoctin Creek rocks glasses.
Each session is $35 per person (VIP members 20% off), and includes four cocktails.
This class will fill up, so reserve your spot now! Due to overwhelming demand and the intimate size of our tasting room, space is limited to the first 30 people responding.
Per ABC laws, cocktail samples will be limited to four pours with 0.5 oz of liquor in each pour. Certain mixer limitations will apply.
Burns Dinner at Oatlands
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 rousing good time it is, and if you've not been before, you're in for a real treat. We'll be hosting the annual tradition at Oatlands on Jan. 25, 6:30pm.
Dinner will be a formal Scottish affair, with roasted lamb, neeps and tatties (potatoes and squash), and of course, the traditional haggis! (Be brave, young soul, and try some!) Oh, and lest we forget, there will be whisky and poetry flowing, provided by Scott Harris and Catoctin Creek Distillery. (Bring a poem to share!) Kilted attire suggested, but not required. Tie and jacket suggested.
For more information or to make your reservation, click here.
Wow! We have some great events in the coming months. Here is the full list of events planned at the distillery and in the area this month. Many events are free, so be sure to join us for something fun:
- January 3 - February 4 - Art of the Cocktail - Join Scott for an informative and fun class celebrating flavors of the world! $35/pp
- January 25 - Burns Dinner at Oatlands - A Scottish tradition! Great food, song, drink, whisky, and even haggis! $120/pp
- February 1 - Two Malt Whisky Releases - Come to the distillery to get your limited edition bottles of American Malt Whisky!
For the full list of events, check our events page.
Cocktail of the Month – Cranberry Spiced Old Fashioned
Here's a new account for you to follow: @theboozygay from Spring, Texas. Eddie Harris is the owner of the account, and also happens to be the son of the founders. When he's not full-time ambassador for Catoctin Creek in Texas, he enjoys walks on the beach, piña coladas, and making cocktails. This one is his latest: "This week's cocktail of the week says Merry Christmas in a very boozy way!"
1 oz Copper and Kings Brandy (or Catoctin Creek 1757 Virginia Brandy, if you prefer)
1 oz Catoctin Creek Roundstone Rye
⅔ oz of cranberry syrup*
Dash of bitters
Stir and enjoy over a big rock in a rocks glass. Garnish with cranberries on a toothpick.
½ cup light brown sugar
½ cup granulated sugar
1 cup water
1 bag of cranberries
1 tsp nutmeg
Combine all over low heat until mixed, at least one hour. Strain and remove the cranberries. Keep syrup in refrigerator for up to three months.
Recipe and photo courtesy @theboozygay and used with permission.
See this cocktail and hundreds more on our cocktails page.
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 are open every Tuesday through Sunday for tastings and bottle purchases, so stop by and see us sometime!
Scott & Becky