News

The History of Virginia Rye

by Scott Harris

When colonists came to America, the first permanent British settlement was Jamestown, Virginia in 1607. (Over 400 years ago!) Immediately, during that time, colonists started making whisky from local grain, most famously (but not exclusively) by George Thorpe.

The style of distillation at this time was necessarily small scale... small home-sized pot stills using local grain and family recipes. Today, we would call this "craft" but back then, it was just one of the necessary chores of the family homestead or farm. [Ref: Every Home a Distillery]

The whisky of that time, predominantly made from rye–the local grain–was influenced by region, terroir and local practices. [Ref: The Practical Distiller (1804) by Samuel McHarry] As a towns- person, you could take your horse to a local farm and buy jars of whisky. This was common across the state on the small farm and homestead in the 1700s. That is why we refer to Virginia as the birthplace of American whiskey (well before the dawn of bourbon). In fact, when people started distilling corn mash into bourbon in what is today Kentucky, that land was part of Virginia! Kentucky didn't become a state until 1792. So, we are cheeky to say it, but Virginia is also the birthplace of BOURBON! Elijah Craig was born and raised in Virginia.

Before the revolutionary war, the most common spirit consumed in the colonies was rum. This was due to the high levels of trade between Great Britain, the Caribbean, and the colonies. Sadly, enslaved African people were part of this trade, along with rum, and were crucial to its production.

Everyone in the colonies drank rum, and lots of it. Men drank it; women drank it; children drank it. But it was more than just a drink. Rum was also used for medicines, tinctures, bitters, solvent, mouthwash and many other uses.

When the colonies rebelled against Great Britain and won the revolution, King George III was pissed. He cut off his supply of sugar and rum from the Caribbean. No more rum. This led to a huge, and industrial-sized growth in the next ten years of rye whiskey production. In places like Maryland and Pennsylvania, rye whiskey became big factory productions, and rye became the dominant spirit of the mid-Atlantic region, including Virginia.

After the revolution, General George Washington, now retired from the presidency, established a distillery on his farm at Mount Vernon in Virginia, not far from Washington DC. Washington had been, ironically, responsible for quelling the whisky rebellion in western Pennsylvania, a rebellion caused by the new national government establishing a new liquor excise tax to pay for the debt caused by the revolutionary war. The rebellion was quelled, but Washington now had the distilling bug in his blood. He would found the largest commercial distillery during his lifetime, producing predominantly rye whisky.

As the country passed into the 1800's, the cocktail was invented (1804 is the first documented recipe for a "whisky cocktail", later called the "old fashioned whisky cocktail" and later still, called simply the "old fashioned."). The 1800's saw a huge boom in cocktails and whisky consumption, dominated mostly by the professional bartenders in New York City – and again, the key whiskey ingredient in those Manhattans, Old Fashioneds, etc. was rye whiskey, not bourbon. Rye was king on the east coast. If you were in the “frontier” (western states like Ohio, Kentucky, Missouri), bourbon was likely your whiskey of choice. If you were in New Orleans, you probably enjoyed mostly cognac. [Ref: Imbibe! by David Wondrich] This regional division in spirits remained the case until Prohibition.

And then Prohibition wiped it all out. 1920-1933. Thirteen years. This is a long time for any industry to survive a total and complete ban on its existence. Some distillers survived by producing prescription whiskey, but many closed forever. For example, before Prohibition, there were over 30 large factory distilleries in Pennsylvania alone. After Prohibition, there were none. And none until the first ones re- established in the early 2000s! 67+ years of nothing.

Back to Virginia – So it is this love of rye whisky, the history, the terroir, the spirit, that we celebrate with our Catoctin Creek rye whisky. What does it mean to be The Virginia Rye Whisky? It means we start in Virginia – our home – with local grain, always made from 100% rye, that is mashed and fermented on site, and – this is absolutely essential – distilled in copper pot stills, and then aged in Virginia and other white oak barrels, soaking up the bucolic Virginia climate while it develops flavor from the barrel. The final ingredient, natural Virginia spring water, is used to proof the whisky before bottling, adding another key piece of terroir (limestone and minerals in the water impart flavor) into the spirit. The result is a rye whisky that is authentically made using tradition and the finest agriculture that Virginia offers.

 

Catoctin Creek – The Virginia Rye Whisky™

 

Catoctin Creek Monogram

 

© Copyright 2021, Catoctin Creek Distilling Company, LLC. All Rights Reserved.

The strangest thing happened one day...

Scott & Becky at the potstillWhat would you do if you walked into your home one day, and everything you own had turned purple?

Well, this happened to us.  But let me start at the beginning...

Way back in 2010, when we were first starting the distillery, we had a single copper potstill.  One particular day, we were distilling pear wine into brandy.  As the day went, it was rather unremarkable.  The wine was boiled, the cuts made, and the day's bounty of brandy was collected and readied for the barrel.  As usual, at the end of the day, we dumped the spent wine and washed down the still with the hose.  With the potstill still steaming, we turned off the lights, locked the doors, set the alarm, and went home.

Barney the purple stillThe next morning, as we arrived early to work, we entered the distillery and turned on the lights. Our beloved (and very expensive!) potstill had turned purple!  And not just a hint of lavender or pastel purple, but a bright shining amethyst purple.  I'm talking King Henry VIII royal robe purple!  It was beautiful!  But....  what on earth?!

I immediately started combing the Internet looking for answers, and finally stumbled upon a site where a Scottish chemist had the answer.  Apparently, pear wine has trace amounts of a chemical called cyanuric acid.  This acid, in contact with copper under conditions of low pH (which wine definitely is), causes copper to turn bright purple!  Lo and behold, we had our answer!  

We thought it was cool to have a purple potstill, but sadly, over the next few days, it tarnished and dulled to resemble the color of gray concrete, not exactly beautiful.  So we polished it only to see the purple return.  Eventually, its patina moved into the more typical copper brown of an old penny.  But you can still see traces of cyan and magenta in the sheen if you look at it right.  And the funny thing is, to this day, every time we polish the still (which we do rarely these days), that purple returns bright and shiny.

So we have a potstill that insists on being purple, and hence we named him... Barney.

Sláinte and Cheers!

Scott short signature

Happy March - Old Tom Gin and Other News & Events

Old Tom Gin 

Happy March!  Old Tom Gin releases this month!!

On Monday, March 22nd, at 8am, we will release our next offering of the Watershed Gin barrel rested in pear brandy barrels, our "Old Tom" style gin. This one is perfect for those classic era cocktails like the Martinez, Ramos Gin Fizz, and the French 75. This is a once a year release. This will go for sale in our ONLINE STORE, so no waiting in line! Bottles are $50.89. More details about the product are in the original press release from 2015, below.

Rye Society™ members may contact us at 540-751-3294 to obtain their bottles anytime before the release date.

And a little bit about GWAR...

And keep an eye out.  GWAR is still coming.   We just don't have a firm date yet!  We'll let you know when we do, and, yes, VIP members will be able to pre-order once we have it set up.

 

Distilling Equipment

Expanding our Production - a Tripling of Functional Capacity!

In our efforts to keep up with demand, we are midway through a $1 million dollar production plan expansion! We've been so grateful that the world is responding so well to our beautiful Virginia rye whisky, that we need to be able to make more!  For those of you who are interested in this stuff, here's what we have planned and is already underway:

  • Replacing our 100 year old floors with new industrial concrete floors - DONE!
  • Replacing our 300 gallon electric mash tank with a new 530 gallon steam-powered mash tank! - UNDER CONSTRUCTION
  • Adding a new grain handling system, which includes an auger to fill the mash tank. - UNDER CONSTRUCTION
  • Replacing our beloved Barney, our 100 gallon electric pot still with a new 530 gallon steam-powered pot still.  (We'll be keeping Ron, our 300 gallon pot still, shown on the left above.) - UNDER CONSTRUCTION
  • Replacing our six 300 gallon fermenters with six new 530 gallon jacketed fermenters. - UNDER CONSTRUCTION
  • Adding a new "stillage" tank, which collects the spent mash for the farmers. - UNDER CONSTRUCTION
  • Adding a new massive 40T glycol system, which will greatly reduce our water usage! - ORDERED

If you know anybody who is looking to buy really good quality used equipment, please contact us!  It will be sad to get rid of the old equipment that we started with, but we simply don't have room to keep it all. I'm sure they'll go to a good home and make some new distillers very happy.

Also, we're taking suggestions for names for the new equipment!

 

Washington Post Covers Art of the Cocktail Zoom Classes

Emma Evans for the Washington PostWe were elated to see the Washington Post write a story on our Art of the Cocktail classes! More than just being an instructional drink-making class, Scott's purpose is more to build a sense of community and social gathering.  Fritz Hahn writes:

The collegial spirit is key: While Harris goes over the ins-and-outs of four cocktails each week, the classes, which include a lot of couples, have taken on a higher purpose. “I’ve been getting a lot of feedback like, ‘It’s so nice to have some little thing we can do on Friday night. It’s become like a date night for us,’” Harris says. “That was my hope. It’s almost like the classes are just sort of a framework for what ultimately turns into just drinking together and having a little bit of a social hour.”

You can read the full story, here.  Register for the class and read more, here.

Photo credit: Emma Evans for the Washington Post, and used with permission.

 

Catoctin Creek Apple Brandy featured in the New York Times

Apple Brandy from Catoctin CreekJulia Moskin does a pretty darn comprehensive review on the state of applejack (aka apple brandy) in the New York Times.  Check it out:

As most small-scale applejack makers do, Catoctin Creek starts the process not with fresh apples but with hard cider, which it procures from Blue Bee Cider company, in Richmond, Va., in the kind of collaboration often found among craft producers. The Harrises send some of the finished brandy back to Blue Bee, where it is mixed with the cidery’s own fortified apple wine and ginger eau de vie into a spicy dessert cider called Firecracker.

This year’s batch is made from Winesap, Pippin, Arkansas Black and other heritage apple breeds that are good for brandy, she said, because they have almost no sweetness, but share a strong, concentrated apple taste that carries all the way through distillation. The kind of big, sweet apples that have been bred for eating, like Red and Golden Delicious, are far too sugary and watery. “You want a lot of flavor for the flesh that’s there,” she said.

You can read the full story, here.

 

Art of the Cocktail - New Season starts March 12!

As featured in the Washington Post

Catoctin Creek is pleased to present, our SEVENTH year of this six-part educational series on the art of the cocktail.

We must still hunker down, as this pandemic isn't over yet.  Thus, the classes will still be online via Zoom.  Each week, we will send out a shopping list of items for you to pick up, plus the course materials.  Then, every Friday night, get yourself comfortably placed behind your bar, with your computer on and ready to go, and we will enjoy the class interactively just as if we were together in person.

In this series, I will be focusing on various cocktails from books I'm enjoying.  These are not cocktail recipe books, per se, but actual books on either history or some other topic, which have a prodigious amount of cocktails inside.  Think of this season's class as a cocktail-infused book club.  If you want to get the books and review them beforehand, that's fine, but this is not required.  We'll mostly be making drinks and having fun, so don't sweat the details too much here!

But if you do get the books, please reach out and support your local independent bookstore if at all possible.  They're little guys, like us, and appreciate your business.  They'll also mail your books to you, so you don't have to travel far.  Here are a couple we recommend:

Here is the schedule for the series:

  • March 12Behind Bars, High Class Cocktails Inspired by Lowlife Gangsters by Shawn McManus, Vincent Pollard, Paul Sloman
  • March 19 - Give Me Liberty and Give Me a Drink! by C. Jarrett Dieterle
  • March 26Spirits, Sugar, Water, Bitters by Derek Brown with Robert Yule
  • April 2Mint Juleps with Teddy Roosevelt, The Complete History of Presidential Drinking by Mark Will-Weber
  • April 9 - A Drinkable Feast, A Cocktail Companion to 1920s Paris by Philip Greene
  • April 16 - Shaking Up Prohibition in New Orleans, Authentic Vintage Cocktails from A to Z by Olive Leonhardt and Hilda Phelps Hammond 

Ingredients will be easy to obtain, and the lessons will be fun as ever.  This will be via Zoom, so I still expect lots of interaction and questions and good times.  It's a drinks class, after all!  As I mention in many of my classes, this class will be equal parts, cocktail how-to, education, and fun.

Tickets are ONLY $10 per person for the lessons, which leaves you room to purchase the ingredients.  You can purchase our spirits in our online store.

Book Now | Read More

GET IN ON THE FUN!

Zoom image of 30 people having fun in the cocktail class

 

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

 

Cocktail of the Month – Bad Moon Rising

Bad Moon Rising

2 oz Catoctin Creek Roundstone Rye Whisky
¾ oz Pomegranate Rosemary Syrup
1 oz Lemon Juice
3 oz Ginger Beer

Shake whisky, lemon juice and syrup with ice. Add crushed ice to glass. Fine strain cocktail into glass, top with ginger beer and fresh ice.

Recipe and photo courtesy A Bar Above, @abarabove on Twitter.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

Happy February - Rabble Rouser Release and Other News & Events

Rabble Rouser 

Happy February!  Rabble Rouser Releases this month!!

Greetings to all our Catoctin Creek fans out there.  We have some great things in store for you this February!

On Monday, February 8th at 8am, we will release the Rabble Rouser Bottled in Bond Rye Whisky in our ONLINE STORE. Due to better planning and growing reserves, we are happy to report that we have more available to sell! For some of you, this may be the first time you've had a chance to purchase this extremely rare whisky. We will have 50 cases of whisky to release in the Virginia market, double what we released last year. Do not queue up at the distillery, we are CLOSED that day. You can simply buy the whisky from the online store, then choose to have it delivered or come pick it up at your leisure. Bottles are $99 for Rabble Rouser at 750ml.

VIP members may call us at 540-751-3294 to obtain a bottle anytime before the release date.

And a little bit about GWAR...

And keep an eye out.  GWAR is still coming.   We just don't have a firm date yet!  We'll let you know when we do, and, yes, VIP members will be able to pre-order once we have it setup.

 

Scott & Becky named to the "Imbibe 75" for 2020

Imbibe 752020 was a difficult year; nobody will argue that point.  For us at Catoctin Creek, we had several restaurants return their barrel select rye whisky because they didn't know if they would be able to continue business in the face of the pandemic.  We turned this situation around and released our #InThisTogether rye whisky, the proceeds of which were given to local restaurant charities. As a result, Imbibe magazine named our founders, Becky and Scott Harris, to their Imbibe 75 list for the year.  We're very grateful for this honor.

Wayne Curtis writes:

The Harrises opted to give back to the hospitality industry.  They sold the new blend through their website and at the distillery.  They had 100 cases and sold out in two hours.  After recouping their expenses, Catoctin Creek paid out $12,000 to four groups supporting the hospitality industry, including the Restaurant Workers' Community Foundation and the USBG's Bartender Emergency Assistance Program.

Read the entire article here.

 

Four cocktails from Art of the Cocktail

Art of the Cocktail continues in February - Only TWO classes left!

Catoctin Creek is underway with our SEVENTH year of this six-part educational series on the art of the cocktail. We must still hunker down, as this pandemic isn't over yet. Thus, the classes are still online via Zoom. Each week, we send out a shopping list of items for you to pick up, plus the course materials. Then, every Friday night, get yourself comfortably placed behind your bar, with your computer on and ready to go, and we enjoy the class interactively just as if we were together in person.

This year, we're focusing on WACKY and WEIRD ingredients! Things you wouldn't normally make cocktails with, but can find around the pantry. So BUCKLE UP, baby! This is a lot of fun!

Here is the schedule of the series:

  • January 8 - Cocktails using jams and jellies (Must be jelly, 'cuz jam don't shake like that!)
  • January 15 - Cocktails using chili peppers (not the rock band)
  • January 22 - Cocktails using beans (yes, beans! The Musical Fruit!)
  • January 29 - Cocktails using salt (savory and not savory drinks!)
  • February 5 - Cocktails using vegetables (drink your vegetables! They're good for you!)
  • February 12 - Cocktails using store-bought candy (Don't tell my dentist!)

Ingredients will be easy to obtain, and the lessons will be fun as ever.  This will be via Zoom, so I still expect lots of interaction and questions and good times.  It's a drinks class, after all!  As I mention in many of my classes, this class will be equal parts, cocktail how-to, history, and fun.

Tickets are ONLY $10 per person for the lessons, which leaves you room to purchase the ingredients.  You can purchase our spirits in our online store.

Pictured above, four gorgeous cocktails from our "Salt" class, photograph by Mike Aron Visuals.

Book Now | Read More

 

Events in February Events in February Events in February

Other Events in February

  • Be sure to join us at Thacher & Rye in Frederick on February 3rd for our whisky dinner with Avalon (social distancing and COVID procedures in place).
  • Or join Scott for a virtual tasting of the Roundstone Rye product line at Calvert and Woodley.  Ask him anything and learn a lot about the whisky you love so much!  February 4th.
  • On February 10th, Tracie Franklin, the former global brand ambassador for Glenfiddich, will be performing a Catoctin Creek tasting for Women Who Whiskey with Words (W5).  She's a doll!  Don't miss this.

Find out more and sign up for these great events at our Events pagehttps://catoctincreek.com/events

 

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

 

Cocktail of the Month – Catoctin Cucumber Cooler

Catoctin Cucumber Cooler

This one is my personal favorite. I like to call it "Cool Hand Cuke". It came to us from John Shope, who started out as a bartender at the now closed Food Matters in Alexandria. Since then, John has become our Virginia Sales Manager, and is the third longest serving employee after Scott & Becky, the owners. It is a fantastically simple, yet wonderfully satisfying drink that brings memories of summer and refreshment.

1 1/2 oz Catoctin Creek Watershed Gin
1 oz Freshly juiced cucumber
3/4 oz Fresh lemon juice
3/4 oz house made cucumber syrup
1 pinch Rosemary salt

Cucumber Syrup: Boil equal parts water and sugar with half of a peeled and sliced cucumber. Remove from heat, strain while still warm, pressing against the cucumbers to extract more juice and color. Allow to cool then refrigerate for up to two weeks.

Rosemary Salt: Simply chop fresh rosemary with kosher salt until rosemary blends with salt. Add rosemary to taste.

Glass: Rocks Glass (Also fantastic served up in a martini glass)
Garnish: Thin Slice of Cucumber and Rosemary Salt
Method: Mix all ingredients with ice, shake and serve

Courtesy John Shope.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

Happy New Year from Catoctin Creek - January News

Portfolio Tasting 

Happy New Year!

We made it!  2021 is in the rear view mirror!  Thank goodness!  Here's hoping your 2021 will be better than last year, and we'll all stay healthy and warm.

 

A Brief History of Virginia Rye Whisky - by Scott Harris

Taking a little time to reflect on history this past few weeks.  We thought you might enjoy our perspective on rye whisky and why we do what we do.

When colonists came to America, the first permanent British settlement was Jamestown, Virginia in 1607.  (Over 400 years ago!)  Immediately, during that time, colonists started making whisky from local grain, most famously (but not exclusively) by George Thorpe.

The style of distillation at this time was necessarily small scale... small home-sized pot stills using local grain and family recipes.  Today, we would call this "craft" but back then, it was just one of the necessary chores of the family homestead or farm.  [Ref: Every Home a Distillery by Sarah Hand Meacham] 

Rye in a field at sunset. Image licensed from Getty Images.The whisky of that time, predominantly made from rye–the local grain–was influenced by region, terroir and local practices.  [Ref:  The Practical Distiller (1804) by Samuel McHarry]  As a towns-person, you could take your horse to a local farm and buy jars of whisky.  This was common across the state on the small farm and homestead in the 1700s.  That is why we refer to Virginia as the birthplace of American whiskey (well before the dawn of bourbon).  In fact, when people started distilling corn mash into bourbon in what is today Kentucky, that land was part of Virginia!  Kentucky didn't become a state until 1792.  So, it may be scandalous to say it, but Virginia is also the birthplace of bourbon!  (Elijah Craig was born and raised in Virginia.)

Before the revolutionary war, the most common spirit consumed in the colonies was rum.  This was due to the high levels of trade between Great Britain, the Caribbean, and the colonies.  Sadly, enslaved African people were part of this trade, along with rum, and were crucial to its production.

Everyone in the colonies drank rum, and lots of it. Men drank it; women drank it; children drank it. But it was more than just a drink. Rum was also used for medicines, tinctures, bitters, solvent, mouthwash and many other uses.

When the colonies rebelled against Great Britain and won the revolution, King George III was pissed. He cut off his supply of sugar and rum from the Caribbean.  No more rum. This led to a huge, and industrial-sized growth in the next ten years of rye whiskey production.  In places like Maryland​ and Pennsylvania, rye whiskey became big factory productions, and rye became the dominant spirit of the mid-Atlantic region, including Virginia. 

After the revolution, General George Washington, now retired from the presidency, established a distillery on his farm at Mount Vernon in Virginia, not far from Washington DC.  Washington had been, ironically, responsible for quelling the whisky rebellion in western Pennsylvania, a rebellion caused by the new national government establishing a new liquor excise tax to pay for the debt caused by the revolutionary war.  The rebellion was quelled, but Washington now had the distilling bug in his blood.  He would found the largest commercial distillery during his lifetime, producing predominantly rye whisky.

Cocktail makingAs the country passed into the 1800's, the cocktail was invented (1804 is the first documented recipe for a "whisky cocktail", later called the "old fashioned whisky cocktail" and later still, called simply the "old fashioned.").  The 1800's saw a huge boom in cocktails and whisky consumption, dominated mostly by the professional bartenders in New York City – and again, the key whiskey ingredient in those Manhattans, Old Fashioneds, etc. was rye whiskey, not bourbon.  Rye was king on the east coast. If you were in the “frontier” (western states like Ohio, Kentucky, Missouri), bourbon was likely your whiskey of choice. If you were in New Orleans, you probably enjoyed mostly cognac. [Ref: Imbibe! by David Wondrich] This regional division in spirits remained the case until Prohibition.

And then Prohibition wiped it all out.  1920-1933. Thirteen years. This is a long time for any industry to survive a total and complete ban on its existence.  Some distillers survived by producing prescription whiskey, but many closed forever. For example, before Prohibition, there were over 30 large factory distilleries in Pennsylvania alone.  After Prohibition, there were none.  And none until the first ones re-established in the early 2000s!  67+ years of nothing.

Back to Virginia  – So it is this love of rye whisky, the history, the terroir, the spirit, that we celebrate with our Catoctin Creek rye whisky.  What does it mean to be The Virginia Rye Whisky?  It means we start in Virginia – our home – with local grain, always made from 100% rye, that is mashed and fermented on site, and – this is absolutely essential – distilled in copper pot stills, and then aged in Virginia and other white oak barrels, soaking up the bucolic Virginia climate while it develops flavor from the barrel.  The final ingredient, natural Virginia spring water, is used to proof the whisky before bottling, adding another key piece of terroir (limestone and minerals in the water impart flavor) into the spirit.  The result is a rye whisky that is authentically made using tradition and the finest agriculture that Virginia offers. 

Catoctin Creek – The Virginia Rye Whisky™

 

Tasting Room operations in 2021

As a reminder, we are still operating under the Phase III restrictions of COVID-19, and God willing, we will continue to do so.  For the safety of our guests and the safety of our employees, we continue to do the following:

  • Everyone masked up at all times, unless seated enjoying your cocktails
  • 50% capacity indoors with social spacing
  • Outside tables available - bring a lap blanket!
  • Sanitizing of surfaces after every patron, or every hour, whichever is less
  • Contactless payment at the register
  • Direct to consumer shipping and online pickup - catoctincreekstore.com

Please be courteous of your fellow diners and our staff and wear your mask.  It's all we ask!

 

Port City Collaboration

 

 

NEW RELEASES - "Colossal X" Malt Whisky & Colossal V finished cask proof rye - collaborations with Port City Brewing Company

Keep your eyes peeled for the next in our American Malt Whisky series - the "Colossal X."  Releasing on January 11th at 8am in our online store.  This malt whisky was made from their very popular Colossal ale from our friends at Port City Brewing Company in Alexandria, Virginia.  Here's how they describe this annually released ale:

[Port City’s Colossal beer] is a rich, full-bodied ale that pours a dark mahogany accentuated by ruby highlights.  Flavors of treacle, plum pudding, and dried fruit are complemented by a subtle dry hop presence.

In celebration of Port City's tenth anniversary in 2021, we will be co-releasing this malt whisky with their release of the Colossal X anniversary beer!  You can get both, if you like, and see how wonderfully the distillation process captures the heart and soul of this rich English-style ale.  These bottles are extremely limited, about 600 bottles available from this limited run.

IN ADDITION, we are also releasing a version of our Cask Proof Rye Whisky aged in their Colossal V beer barrels.  So you can have this collaboration TWO WAYS:  cask proof rye or as a malt whiskey made from their ale.  Both are fantastic.

Releasing on January 11th at 8am in our online store.

 

 

Roundstone Rye 92 Proof "Distiller's Edition"

Wine Enthusiast Magazine - Best 30 Whiskeys of 2020!!

Wine Enthusiast has culled their list of the Top 100 spirits of 2020 to produce their 30 Best Whiskeys of 2020 list.  Boy, oh boy!  It's great to be included on that list:

Catoctin Creek Roundstone Rye Whiskey Distillers Edition; $51, 94 points. This single-barrel rye is suitable for sipping or a dessert pairing. Look for bold sugar-cookie aromas and confectionary richness on the palate: vanilla, cocoa, hazelnut, maple sugar and mocha. The moderately long finish is marked by lemon peel and nutmeg. —K.N.

Read the full story, here.


 

Art of the Cocktail returns in January!

Monkey Gland Catoctin Creek is pleased to present, our SEVENTH year of this six-part educational series on the art of the cocktail. We must still hunker down, as this pandemic isn't over yet. Thus, the classes will still be online via Zoom. Each week, we will send out a shopping list of items for you to pick up, plus the course materials. Then, every Friday night, get yourself comfortably placed behind your bar, with your computer on and ready to go, and we will enjoy the class interactively just as if we were together in person.

This year, we're focusing on WACKY and WEIRD ingredients! Things you wouldn't normally make cocktails with, but can find around the pantry. So BUCKLE UP, baby! This is going to be fun!

Here is the schedule of the series:

  • January 8 - Cocktails using jams and jellies (Must be jelly, 'cuz jam don't shake like that!)
  • January 15 - Cocktails using chili peppers (not the rock band)
  • January 22 - Cocktails using beans (yes, beans! The Musical Fruit!)
  • January 29 - Cocktails using salt (savory and not savory drinks!)
  • February 5 - Cocktails using vegetables (drink your vegetables! They're good for you!)
  • February 12 - Cocktails using store-bought candy (Don't tell my dentist!)

Ingredients will be easy to obtain, and the lessons will be fun as ever.  This will be via Zoom, so I still expect lots of interaction and questions and good times.  It's a drinks class, after all!  As I mention in many of my classes, this class will be equal parts, cocktail how-to, history, and fun.

Tickets are ONLY $10 per person for the lessons, which leaves you room to purchase the ingredients.  You can purchase our spirits in our online store.

Book Now | Read More

 

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

 

Cocktail of the Month – Chad's Port Punch

Chad Robinson making Punch

Our beloved ambassador, Chad Robinson, came up with this cocktail for a private party for the RAMMY nominations in DC years ago.  Easily batched and poured for the masses, it is reminiscent of a sangria or a grog.  This is a whopper of a punch, so best to save it for once we're all vaccinated, and we need to throw a REALLY BIG CELEBRATION in 2021!

6 oranges
12 lemons
20 oz of superfine sugar
2 bottles of Catoctin Creek Roundstone Rye
1 bottles of Catoctin Creek 1757 Virginia Brandy
2 bottles of good port

Peel the lemons and 2 of the oranges and set them aside for juicing later. Muddle the peels with the sugar in your punch bowl and let it sit for at least 1 hour until the citrus oils mix with the sugar. This is called oleo saccharum.
Juice your lemons and 3 of your oranges. Mix the juice with the oleo saccharum, making sure the sugar is fully dissolved in the juice. Once the sugar is fully dissolved, add the port, rye and brandy. Add a large quantity of ice to the punch to keep it cool while you're serving it. Slice the remaining oranges into wheels and use the orange wheels to garnish your punch bowl.

Serves at least 30-40 people.  (Save this for your after COVID party!)

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

Holiday Greetings from Catoctin Creek - December News

One Hot Manzana

Cocktail "One Hot Manzana" courtesy Denise Petty. See recipe below.

December Greetings!

Whether you celebrate Christmas, Hanukkah, Kwanzaa, or nothing in particular, we wish you the warmest holiday wishes.  We hope your December is filled with warmth, love and happiness, and here's hoping that 2021 will be a better year.

 

MERRY CHRISTMAS!

HAPPY HANUKKAH!

KWANZAA BLESSINGS!

 

in other words...

 

SEASON'S GREETINGS!

 

Tasting Room operations in December

As a reminder, we are still operating under the Phase III restrictions of COVID-19, and God willing, we will continue to do so.  For the safety of our guests and the safety of our employees, we continue to do the following:

  • Everyone masked up at all times, unless seated enjoying your cocktails
  • 50% capacity indoors with social spacing
  • Outside tables available - bring a lap blanket!
  • Sanitizing of surfaces after every patron, or every hour, whichever is less
  • Contactless payment at the register
  • Direct to consumer shipping and online pickup - catoctincreekstore.com

Please be courteous of your fellow diners and our staff and wear your mask.  It's all we ask!

 

Roundstone Rye 92 Proof "Distiller's Edition"

Wine Enthusiast Magazine - Top 100 of 2020!!

We are delighted that Roundstone Rye 92 Proof "Distiller's Edition," which rated 94 points in January, was selected for Wine Enthusiast's Top 100 of 2020!  In fact, we were the third highest rated rye whisky in the category!  Kara Newman writes:

This single-barrel rye is suitable for sipping or a dessert pairing. Look for bold sugar-cookie aromas and confectionery richness on the palate: vanilla, cocoa, hazelnut, maple sugar and mocha. The moderately long finish is marked by lemon peel and nutmeg.

Read the full list of winners, here.

 

Art of the Cocktail returns in January!

Monkey Gland Catoctin Creek is pleased to present, our SEVENTH year of this six-part educational series on the art of the cocktail. We must still hunker down, as this pandemic isn't over yet. Thus, the classes will still be online via Zoom. Each week, we will send out a shopping list of items for you to pick up, plus the course materials. Then, every Friday night, get yourself comfortably placed behind your bar, with your computer on and ready to go, and we will enjoy the class interactively just as if we were together in person.

This year, we're focusing on WACKY and WEIRD ingredients! Things you wouldn't normally make cocktails with, but can find around the pantry. So BUCKLE UP, baby! This is going to be fun!

Here is the schedule of the series:

  • January 8 - Cocktails using jams and jellies (Must be jelly, 'cuz jam don't shake like that!)
  • January 15 - Cocktails using chili peppers (not the rock band)
  • January 22 - Cocktails using beans (yes, beans! The Musical Fruit!)
  • January 29 - Cocktails using salt (savory and not savory drinks!)
  • February 5 - Cocktails using vegetables (drink your vegetables! They're good for you!)
  • February 12 - Cocktails using store-bought candy (Don't tell my dentist!)

Ingredients will be easy to obtain, and the lessons will be fun as ever.  This will be via Zoom, so I still expect lots of interaction and questions and good times.  It's a drinks class, after all!  As I mention in many of my classes, this class will be equal parts, cocktail how-to, history, and fun.

Tickets are ONLY $10 per person for the lessons, which leaves you room to purchase the ingredients.  You can purchase our spirits in our online store.

Book Now | Read More

 

Becky HarrisWine & Country Magazine - Five Charming Places to Visit in Loudoun

Wine and Country recently did a story on five charming places to visit in Loudoun, and Purcellville featured on the list.  Douglas Rogers writes:

If you prefer something stronger than tea, Catoctin Creek Distilling Company, the first Loudoun distillery since Prohibition, is in a brick warehouse nearby. Here, Becky Harris, arguably the greatest female whiskey maker in America, crafts award-winning rye, brandy and gin, all of which you can sample around the horseshoe-shaped bar tasting room out front.

Let me hear that again?

Becky Harris, arguably the greatest female whiskey maker in America

Oh yeah!  We definitely agree about the Becky Harris bit, but we may be biased.  No argument from us!

You can read the full story, here.

 

Colossal X Malt Whisky

 

 

"Colossal X" Malt Whisky - a collaboration with Port City Brewing Company

Keep your eyes peeled for the next in our American Malt Whisky series - the "Colossal X."  This malt whisky was made from their very popular Colossal ale from our friends at Port City Brewing Company in Alexandria, Virginia.  Here's how they describe this annually released ale:

[Port City’s Colossal beer] is a rich, full-bodied ale that pours a dark mahogany accentuated by ruby highlights.  Flavors of treacle, plum pudding, and dried fruit are complemented by a subtle dry hop presence.

In celebration of Port City's tenth anniversary in January 2021, we will be co-releasing this malt whisky with their release of the Colossal X anniversary beer!  You can get both, if you like, and see how wonderfully the distillation process captures the heart and soul of this rich English-style ale.  These bottles are extremely limited, about 600 bottles available from this limited run.  More information to come, but STAY TUNED for this one!!

More to come... !

 

 

 

Catoctin Creek Wins Big at Loudoun Small Business Awards

Coverage in the Loudoun Now newspaper:

Catoctin Creek Distillery was formally recognized in three categories at the Loudoun Chamber’s Small Business Awards on Friday, Nov. 13, following a year that saw the Purcellville company expand its market overseas into the UK while pivoting to help tackle the COVID-19 pandemic at home.

The distillery, founded by Scott and Becky Harris, took home three awards at the chamber’s virtual ceremony: Main Street Business of the Year, the People’s Choice Award, and the evening’s highest award, Small Business of the Year.

The first award, the People’s Choice Award, caught the Harrises off guard, with Becky rushing to get back into frame in front of their computer at home—“Becky was upstairs putting away dinner when we got that, so we truly did not expect that,” Scott said.

You can read the full story, here

Photo courtesy Douglas Graham, Loudoun Now.

Loudoun Chamber Small Business of the Year  2020 Loudoun Chamber People's Choice of the Year  2020 Loudoun Chamber Main Street Business of the Year  2020

 

Catoctin Creek Bingo!  Get your card today!

BingoWe are playing Catoctin Creek BINGO!  Whether you live in the District or in Virginia, we have a game for you!  Get your own personal bingo card, and then, visit as many of the establishments on your card as you can.  Each time you visit, order a Catoctin Creek drink from the bar (or carry-out, as the case may be), and you'll get a stamp on your card.  Get five stamps in a row (just like in bingo), and you will win a free branded t-shirt or hat.  Fill up the entire card, and we'll give you a really sweet Catoctin Creek branded hoodie!

You can download and print out your card below, or pick one up in person at the distillery or at participating restaurants and bars!  You are free to play both a DC card and a Virginia card at the same time.

Must be 21 years old to play. Valid only with approved stamps. One card per person, please.

Get My Card!

 

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

 

Cocktail of the Month – One Hot Manzana

This cocktail is the featured cocktail in our December Cocktail Kit - available online for ordering.

Nothing tastes better during the holidays than a hot toddy. Try this one using our Quarter Branch Apple Brandy, or substitute your favorite brandy into the recipe for a different take.

1 oz Catoctin Creek Quarter Branch Apple Brandy
1-2 barspoons of AR's hot honey
2 barspoons of fresh orange juice
Boiling hot water
Orange peel and cinnamon stick garnish

Add the honey and juice to a punch glass, teacup or mug. Mix well. Pour in 2-3 oz of boiling hot water and stir well. Add the apple brandy and garnish with orange peel and cinnamon sticks.

Recipe courtesy Denise Petty.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

Greetings from Catoctin Creek - Peach Barrel Select releases in November!

Image credit:  Sir Scotchalot on Instagram

Image credit:  Sir Scotchalot on Instagram

Welcoming November - Time to VOTE!

I am SO PROUD OF MY TEAM at Catoctin Creek! It's early voting in Virginia, and as a company, we will have 100% of our employees voting! For some of these folks, this is their first time voting ever!!! We even have two employees who will volunteer as poll workers this year!

Make your voice heard! VOTE!!

(Then, reward yourself with a Catoctin Creek - The Virginia Rye Whisky™!)

Here is information on how vote in your state:  https://www.washingtonpost.com/elections/2020/how-to-vote/

 

Denise, Melissa, Alec and Henry vote! Avalon votes! Eddie votes! Desi Votes John voted! Steve voted! Alexa voted! Becky voted! Scott voted!

 

Peach Barrel Select Rye Whisky - Releases in November

Peach Barrel SelectLife's a peach! If you're in the pits, this whisky will put some fuzz on your peach blossoms.  (Okay, I'll stop.)

We have a very special release coming in November that we've never done before! We have approximately 540 bottles of our Barrel Select Rye Whisky, a mashbill of 100% Virginia rye, aged to perfection in our charred new oak barrels, and then finished for over one year in a peach brandy barrel from our Short Hill Mountain peach brandy.  This whisky brings a little of summer's warmth to those cooler nights sipping whisky socially distanced on our porches.

Becky tasted this one at various proofs, and really liked how the peach came through at 40% ABV.  Priced at $45.90, this is rich and fruity and delicious in a way that remind you of the best of summer's fruit.  Great to enjoy this fall, or as a special one time gift idea.

Goes on sale Monday, November 16th at 8am in the Online Store.  No need to wait in line or queue up!  The tasting room is closed that day.  Just go to the online store and select store pickup.  Or we'll ship it to you! The product will not show until the morning of the release, so don't fret if you don't see it until then!

Once available, it will appear and you can purchase in our online store, here. (Not before Nov 16)

Rye Society Members may get their bottles at any time starting next week.

 

Esquire Magazine - Ten Best Rye Whiskey Brands!

Roundstone RyeWhat a lovely thing to be included in Esquire's "10 Best Rye Whiskey Brands" article:

Another craft distillery with a strong focus on rye is Virginia’s Catoctin Creek; it even trademarked the term "the Virginia Rye Whiskey." Founders Scott and Becky Harris (she’s also the chief distiller) are committed to making high quality, small batch rye whiskey that doesn’t lack for flavor or complexity. Some of these are young and relatively low ABV, like the 80-proof flagship Roundstone Rye, a nice sipping whiskey or Manhattan building block. All are made from a 100 percent rye mash bill, like the bottled-in-bond Rabble Rouser Rye, a 100-proof, four-year-old whiskey that explodes with spice and fruit. Go ahead and explore the limited releases from the distillery as well, like the Braddock Oak Single Barrel and Red Wine Finished Rye, or the biannual cask strength version of Roundstone Rye, which is finished in a maple syrup barrel.

You can read the full article, here.

 

 

The rest of 2020 - Catoctin Creek Bingo!  Get your card today!

BingoWe are playing Catoctin Creek BINGO!  Whether you live in the District or in Virginia, we have a game for you!  Get your own personal bingo card, and then, visit as many of the establishments on your card as you can.  Each time you visit, order a Catoctin Creek drink from the bar (or carry-out, as the case may be), and you'll get a stamp on your card.  Get five stamps in a row (just like in bingo), and you will win a free branded t-shirt or hat.  Fill up the entire card, and we'll give you a really sweet Catoctin Creek branded hoodie!

You can download and print out your card below, or pick one up in person at the distillery or at participating restaurants and bars!  You are free to play both a DC card and a Virginia card at the same time.

Must be 21 years old to play. Valid only with approved stamps. One card per person, please.

Get My Card!

 

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

 

Cocktail of the Month – Hot Buttered Rye

Hot Buttered Rye

This recipe was developed by Chad Robinson for the Edible DC spirits festival. The festival was held in late February, when the average daytime temperatures were about 19 degrees Fahrenheit, so we felt a warm cocktail was the perfect thing.

To make the cocktail best, you should batch up a large quantity of the ingredients ahead of time.

Per serving:
½ oz softened butter
1 oz brown sugar
ground cinnamon, nutmeg, allspice, clove, ginger
3 oz hot water
1 oz Catoctin Creek Roundstone Rye whisky

Mix soft butter, brown sugar and a dash of each of the spices together thoroughly. This is the batter.

Add 3 oz of boiling water to your batter and stir well until a frothy top forms. Stir in your rye and garnish with nutmeg or a cinnamon stick.

Cocktail by Chad Robinson.  Photo by Sonja Bradfield, and used with permission.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

October Greetings from Catoctin Creek - Maple Cask, Cocktail Kits, Whisky Samplers, ALL NEW!

Welcoming October!

We hope you're having an awesome autumn!  We love this cooler weather... it is whisky weather!

We have so much in store this month!!!  Several new item releases, plus some cool events this quarter!  Please read on for details, below!

 

IT'S BACK!  Maple-Cask Finished Rye - Releases in October

Cask Proof MapleThe cask proof version of our ever-popular Roundstone Rye is a very special expression.  Released at approximately 58% ABV (it varies depending on the individual barrels), this is seriously strong whisky!  Delicious, dark, complex and ridiculously smooth for the proof, Roundstone Rye Cask Proof is released only about twice per year.  This expression is finished in a maple syrup barrel from Langdon Wood Maple Syrup, which gives a velvety maple note to an already extraordinary whisky.  750mL bottle, 58% ABV.

This one goes on sale Saturday, October 10th at 8am in the Online Store, and 12pm in the Tasting Room.  Supplies are limited, so we recommend buying it in the online store and selecting store pickup if you don't want to wait in line.

Once available, it will appear and you can purchase in our online store, here.

Rye Society Members may get their bottles at any time starting today.

 

 

NEW!  Cocktail Kits

Cocktail KitThis one-stop shopping cocktail kit will give you everything you need to make excellent cocktails at home! The kit contains one bottle of Catoctin Creek spirits, and all the bitters, mixers, and instructions needed to make at least eight cocktails at home! Plus, it is in a very handsome gift box, suitable for gifting!

Each month, we will feature a new cocktail, so save the recipe cards and collect them all!

The October feature cocktail is the Virginia Buck, including:

  • one bottle of Roundstone Rye 80 Proof
  • ginger beer
  • lime
  • sugar cubes
  • collectable recipe card

You can purchase in our online store, here.

 

NEW!  Whisky Sampler Gift Pack

Whisky Sampler Gift PackThis whisky sampler pack is perfect for a "vertical tasting" of the entire Roundstone Rye product line. It comes with a 200mL bottle of our most popular Roundstone Rye 80 Proof, our 92 Proof "Distiller's Edition", and our limited edition Cask Proof. For the price of one bottle of Roundstone Rye 80 Proof, you get all three products! Perfect for gifting, or for whisky clubs that want to taste the whole line-up.

PLUS, each gift pack comes with a FREE tasting from the owners through Zoom - details on how to register are on the box.

All in a handy decorative cardboard gift box. You can purchase in our online store, here.

 

 

Announcing!  Catoctin Creek Bingo!  Get your card today!

BingoCatoctin Creek is happy to announce, Catoctin Creek BINGO!  Whether you live in the District or in Virginia, we have a game for you!  Get your own personal bingo card, and then, visit as many of the establishments on your card as you can.  Each time you visit, order a Catoctin Creek drink from the bar (or carry-out, as the case may be), and you'll get a stamp on your card.  Get five stamps in a row (just like in bingo), and you will win a free branded t-shirt or hat.  Fill up the entire card, and we'll give you a really sweet Catoctin Creek branded hoodie!

You can download and print out your card below, or pick one up in person at the distillery or at participating restaurants and bars!  You are free to play both a DC card and a Virginia card at the same time.

Must be 21 years old to play. Valid only with approved stamps. One card per person, please.

Get My Card!

 

Art of the Cocktail - Last two classes!

Cocktail ClassWe have only two classes remaining!  Join us for this really popular online cocktail party!

We are pleased to present, our SIXTH year of this six-part educational series on the art of the cocktail. This year, we have to adapt ourselves to the "new normal" of COVID, and thus, the classes will all be online via Zoom.  Each week, we will send out a shopping list of items for you to pick up, plus the course materials.  Then, every Friday night, get yourself comfortably placed behind your bar, with your computer on and ready to go, and we will enjoy the class interactively just as if we were together in person.

Scott will reprise his first year material with a class studying the chronology of the cocktail from the early 1800's through modern day.  Ingredients will be easy to obtain, and the lessons will be fun as ever.  This will be via Zoom, so I still expect lots of interaction and questions and good times.  It's a drinks class, after all! 

As I mention in many of my classes, this class will be equal parts, cocktail how-to, history, and fun.

Tickets are reduced to $10 per person for the lessons, which leaves you room to purchase the ingredients.  You can purchase our spirits in our online store.

Book Now | Read More

 

SBA Finalist 2020

 

Finalist in the Small Business Awards - Loudoun Chamber

Catoctin Creek was selected as a finalist for the Main Street Business of the Year for the Loudoun County 26th Annual Small Business Awards.

Stay tuned to learn if we were selected for the People's Choice Award!! 

More to come!

 

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

 

Cocktail of the Month – The Tanyard Cocktail

The Waterford Fair is a tradition in Loudoun County, Virginia, that goes back 75 years! Every year, local producers gather to sell their wares: quilts, leather goods, woolen goods, cheese, beer, wine, clothing... you get the idea. Thousands of customers descend upon the gentle rolling landscape of Waterford to browse the fair and kick off autumn. 2020 has been a tough year, and this year, the fair will do its first virtual event.

This cocktail was created by the Waterford Fair as their official cocktail, using both our apple brandy and some of Doug Fabbioli's hard apple cider. This little beverage is very delicious, and packs a punch!

The Fair runs Oct 2-4.  Get your tickets to the Waterford Fair - HERE:  waterfordfairva.org

One 1" piece of fresh ginger, peeled
1½ tsp simple syrup (or agave syrup)
1½ oz Catoctin Creek Apple Brandy
1½ oz Fabbioli Cellars Attitude Adjuster (hard apple cider)
1½ oz chilled ginger beer
1 lime wedge
1 apple slice

In a cocktail shaker, muddle the sliced ginger with the simple syrup. Add the brandy and ice. Shake well and strain into an ince-filled glass and top with equal parts ginger beer and hard cider. Garnish with the lime wedge and apple slice.

Courtesy of the Waterford Fair and used with permission.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

September Greetings from Catoctin Creek

Welcoming September with our Art of the Cocktail Class - Online Edition 

Cocktail ClassCatoctin Creek is pleased to present, our SIXTH year of this six-part educational series on the art of the cocktail. This year, we have to adapt ourselves to the "new normal" of COVID, and thus, the classes will all be online via Zoom.  Each week, we will send out a shopping list of items for you to pick up, plus the course materials.  Then, every Friday night, get yourself comfortably placed behind your bar, with your computer on and ready to go, and we will enjoy the class interactively just as if we were together in person.

Scott will reprise his first year material with a class studying the chronology of the cocktail from the early 1800's through modern day.  Ingredients will be easy to obtain, and the lessons will be fun as ever.  This will be via Zoom, so I still expect lots of interaction and questions and good times.  It's a drinks class, after all! 

As I mention in many of my classes, this class will be equal parts, cocktail how-to, history, and fun.

Tickets are reduced to $10 per person for the lessons, which leaves you room to purchase the ingredients.  You can purchase our spirits in our online store.

Book Now | Read More

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

Introducing Cocktail Kits from Catoctin Creek

Cocktail KitThis one-stop shopping cocktail kit will give you everything you need to make excellent cocktails at home! The kit contains one bottle of Catoctin Creek spirits, and all the bitters, mixers, and instructions needed to make at least eight cocktails at home! Plus, it is in a very handsome gift box, suitable for gifting!

Each month, we will feature a new cocktail, so save the recipe cards and collect them all!

The September feature cocktail is the Virginia Old Fashioned, including:

  • one bottle of Roundstone Rye 80 Proof
  • one bottle of Roundstone bespoke Virginia bitters
  • one orange
  • six sugar cubes
  • collectable recipe card

You can purchase in our online store, here.

 

 

Cocktail of the Month – Peach Berry Smash

Italian Greyhound

This cocktail comes to us from Facci Ristorante at Turf Valley Town Square.  Find them and their delicious food and cocktails on Instagram at @facci_turf_valley.

Cocktails are always a good idea.... Who's in?

Our "Italian Greyhound" is a grapefruit cocktail made with craft gin, fresh grapefruit juice, crushed rosemary, aperol liquor and a sparkling sugar rim.

2 oz Catoctin Creek Watershed Gin
1 oz Aperol
Grapefruit Juice
Fresh rosemary
1 tsp sugar (crystalized/granulated)

Muddle the sugar and fresh chopped rosemary.  Add the gin and the Aperol and shake lightly with ice.  Strain over fresh ice in a collins glass with a sugar rim.  Top with grapefruit juice and give it a stir.

Recipe and photo courtesy Facci Ristorante and used with permission.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

Happy August from Catoctin Creek! BIG release this month!

August Greetings! 

1757 XO BrandyWe have a big release this month, and we don't want you to miss it!!

Coming Monday, August 3rd, at 8:00 AM, we will release our newest expression of 1757 Virginia 'XO' Brandy. This one is seven years old and bottled in bond!

We will release this ONLINE ONLY for shipping directly to you, or pickup at the distillery. We purposely put the release day on a Monday, when we are closed to the public, so that people will NOT form long lines outside the distillery. Why line up with all that trouble? Skip the line and pick-up at your leisure! Sales are online only in our online shop, link below. Please note that the product will show "Out of Stock" or "Unavailable" until August 3rd at 8am. We will not be accepting pre-orders, sorry.

These are EXTREMELY LIMITED. Only 272 bottles were produced from this single barrel. There will be a two bottle per person limit on this product. Restaurant partners should contact their sales representative now to ensure they get a bottle for their establishment.

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

#InThisTogether Rye Whisky

The Whiskey Wash reviews #InThisTogether Rye Whisky!

We received a really wonderful review from Carin Moonin at The Whiskey Wash, regarding our #InThisTogether Rye Whisky that was done for charity.  We scored a very rare 5 out of 5 stars!  Yet, such a funny and insightful review. What's coolest is how much Carin seemed to enjoy the product:

Palate: Honey. Wonderful. Like how mead has always been described to me, versus how it actually tastes (i.e., mead is disgusting). But this is not. This is fantastic. It marries together all sorts of weird influences and makes it work, like a beautiful child from sexy parents. All the genetics of this whiskey are there and the outcome is marvelous. The mouthfeel is thinner than some but not at all tinny.

It is really delicious. I could drink this, neat, over and over again. It doesn’t need a damn thing. I want to try more of their whiskeys under better circumstances and it’s evident why they have received so many accolades. Well done.

You can read the full review, here.

 

Fun times with the Whiskey and Kicks Show!

If you want to get to know some of our people a little better, John and Avalon, a couple of our regional sales ambassadors, do a really entertaining interview with the Whiskey and Kicks Show on YouTube.  Check this out to learn a little behind the scenes gossip and walk through a tasting of the spirits. 

This was a really fun interview, with an interesting insight into the life of these two wonderful sales employees.  Enjoy!

 

Cocktail of the Month – Peach Berry Smash

Peach Berry Smash

This cocktail comes to us from Allison Barger Eddy, aka @tiptoeingthrujuleps on Instagram.  Allison writes:

For these hot summer days, I have fully embraced the pre-batched-mason-jar-cocktail trend. Just combine your cocktail ingredients in a mason jar and store it in the fridge until go time. Then add ice, shake it up, and enjoy! It doesn’t get much simpler than that!

Today’s #frontporchsipper took advantage of a strawberry-peach simple syrup I made last week and some of the fresh fruit that we can’t get enough of these days. The sweet, tart, fruity flavors at play here still allow the rye to shine... and what a good rye it is! (So good that I used my “backup” bottle for these photos rather than the almost-empty bottle that’s sitting on my bar shelf.)

2 oz Catoctin Creek Roundstone Rye 92-proof Rye Whisky
½ oz Grand Marnier / Orange Liqueur
¾ oz Lemon Juice
½ oz Strawberry-peach simple syrup
Approx. 3 strawberries, hulled and halved
Approx. 4 slices of fresh peach
Mint sprig, for garnish

In a mason jar, combine all ingredients except garnish. Screw on the lid to the mason jar and store in fridge until ready to drink. When you’re ready to have your cocktail, add ice to the mason jar, screw on the lid, and shake everything together. Remove the lid, insert the mint sprig and a straw, and enjoy!

Cocktail and photo courtesy of Allison Barger Eddy.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

Happy July from Catoctin Creek!

July Greetings!  Phase III – Getting out a little more while staying safe.

We've been carefully easing back into a more normal life since the governor announced his Phase I, II, and now III plans.  There is nothing more important to us than your safety of our guests and employees.  In that mindset, we've been tip-toeing back into normal life.

Phase III of the re-opening was announced today, and while other places in the country are seeing back-sliding in COVID cases, we prefer to approach with caution.

Largely speaking, to our business, Phase III will be very similar to Phase II.  Although we are allowed to have full capacity in the tasting room, we choose not to do so.  Here are the details how we will implement Phase III:

  • Cocktail service continues with all tables socially distant.  We will still maintain only 50% capacity indoors.
  • Sidewalk service with up to six tables outside continues.  We still believe the safest place for drinking is outside.
  • Masks are absolutely required inside.  No exceptions.  It is our business; our rules.  Wear your mask or stay in your car and we'll bring bottles to you curbside.
  • Masks are not required when you are seated at your tables (inside or outside) enjoying your cocktails.
  • Our servers will continue to wear masks 100% of the time.
  • We will continue to sanitize everything at least hourly per CDC guidelines.
  • Tours will resume July 1st on the hour.  Masks must be worn during the tours.
  • Obviously, space is limited, so reservations are highly recommended.  Walk-ups will be seated only as space is available.  Make your reservations online at https://catoctincreekdistilling.com/tours
  • Curbside, pickup, and shipping are still available through the online shop.
  • Children and underage participants are allowed to return, when accompanied by an adult.

If you have any questions, please call us at 540-751-8404 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may buy your whisky, gin and brandy online!  The Virginia ABC now allows direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

Becky in the rye field

Visit to our rye farmer in June - Harvesting soon!

A couple weeks ago, we visited our rye farmer along the Rappahannock River in Virginia. About three hours from the distillery, Timmy's farm sits on 73 acres, where he grows corn, beans and three different types of rye for us. It's all a bit of an experiment, because he's playing with grains that haven't been grown in this area for (in some cases) a hundred years. We're figuring out together what grains do best here, taste best, and have the best yield.

We are about one week away from the harvest now, and Timmy invited us down to take a look at the grain before he gets REAL BUSY. The grain is nearly as tall as Becky.

This is the essence of terroir. This grain, grown in this sandy soil near this old Virginia River, baking in this summer heat, getting sweeter and sweeter in the rye berry, is totally unlike rye grown in Canada or the Midwest. The grain in this field is the first aspect of flavor that we introduce into our whisky. And we're proud to have it coming from Virginia!

 
 

Sunday Zoom Chats on Facebook Live

John Shope and Johnny WarbuxSunday! Sunday! Sunday! Join us this Sunday at noon on Facebook Live as our next guest will be the incomparable John Shope, Virginia sales manager and brand ambassador extraordinaire! In July, we're celebrating SEVEN YEARS with John as one of our CCDC family. (When we met him, he was just a pup!) John will be mixing up one of his favorite cocktails, and Edward Harris, our son, and national brand ambassador based in Texas, will be featuring a cocktail in his honor.

Plus, we'll have a special guest, Johnny Warbux, throwing down some of his freestyle rap! Don't miss it!!   Jump on Facebook Live to see the show:  https://facebook.com/catoctincreek/live/

 

 

Cocktail of the Month – Blood and Sand

Blood and Sand

This cocktail comes to us from Eddie Harris, our son and national brand ambassador currently living in Texas. You can follow Eddie and his cocktail exploits on Instagram at @theboozygay.

Eddie writes about this cocktail:

This cocktail first appeared in 1922 as a promotional recipe for a Rudolph Valentino movie of the same name. It first appeared in the Savoy cocktail book in 1933. The film was later remade twice with the second remake starring Tyrone Power, Rita Hayworth, and Linda Darnell winning an academy award for cinematography.

So grab a glass and raise a toast!

1 oz Catoctin Creek Roundstone Rye 92 Proof
½ oz Old Pultney Maritime (or your favorite Scotch)
1½ oz Sweet Vermouth
1½ oz fresh orange juice
1½ oz Pratt Standard Cranberry Orange Syrup (or to taste)

Shake all ingredients and strain into a chilled stemmed coup. Garnish with orange peel.

Recipe and photo courtesy Eddie Harris.

See this cocktail and hundreds more on our cocktails page.

 

WhiskyCast

Proudly supporting WhiskyCast

Catoctin Creek is proud to be one of the sponsors of WhiskyCast, and if you’re not familiar with Whisky’s longest-running podcast series, we encourage you to check it out. Each week, Mark Gillespie brings you the latest whisky news from all over the world, along with in-depth interviews, tasting notes, and much more. You can listen to WhiskyCast on most podcast apps, smart speakers, and at WhiskyCast.com.

 

 

In Closing...

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!

Cheers!
Scott & Becky

Catoctin Creek Reopening Plans - June is around the corner!

June Greetings!  We can't wait to see you!!

Starting May 29th, new sidewalk "bistro" service!

Phase I of the re-opening has come to Northern Virginia:

  • We will begin re-introducing cocktail service starting Friday, May 29th, featuring cocktails from our friends Sense of Thai Street.
  • We are establishing a NEW sidewalk service in front of the distillery: bistro tables that will be socially distant, per the governor's orders.
  • Masks are not required at socially distant tables while outside.
  • Obviously, space is limited, so reservations are highly recommended.  Walk-ups will be seated only as space is available.
  • Make your reservations online at https://catoctincreekdistilling.com/tours
  • Curbside, pickup, and shipping are still available through the online shop.
  • Other rules and guidelines, in accordance with the governor's orders are below:
    • Masks must be worn inside the building at all times. No exceptions.
    • No one under 21 permitted in the distillery or at the tables out front.
    • We will be sanitizing the space as per the guidelines of both Virginia and the CDC.
    • There is still a two person limit on the people coming in to buy bottles.
    • We are still unable to seat people for inside service in the distillery tasting room, nor can we do tours yet.  That will come perhaps in Phase II of the re-opening.

If you have any questions, please call us at 540-751-8404 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it..

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may now buy your whisky, gin and brandy online!  The Virginia ABC has relaxed its rules and is now allowing direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

#InThisTogether Infinity Barrel goes on sale June 1st!

#InThisTogether Infinity Barrel

We are excited to release its Infinity Barrel #InThisTogether Rye Whisky on Monday, June 1st.

Please note, we are CLOSED that day!  This is an ONLINE SALE!  No lining up down the street!  Simply place your order in our online shop, and pick up your whisky when it suits you.  Two bottle limit per customer, please.

Aged in leftover casks from the distillery’s barrel select program, all profits from this limited 80-proof release will go to charities supporting struggling restaurants and bars. Catoctin Creek’s barrel select program allows area restaurants to bottle and sell custom-made whisky from the distillery’s more experimental barrels. When the pandemic hit, many restaurants in the D.C. Metro Area came under enormous financial hardship. As a result, they could not sustain the private barrel selections they had chosen. Catoctin Creek owners Scott and Becky Harris are easing their burdens by taking back the barrels.

“This was difficult for us to do, but we decided to spin this hay into gold by creating a rye whisky that is unlike anything you will ever see again,” said Scott. “During this difficult time, we are truly all #InThisTogether, which is why 100% of the profits will go to our neighbors, friends and community members in need.” The Harrises aged the leftover whiskey in various barrels, including an American Chardonnay oak cask; an apple brandy cask; and an American Imperial Stout cask from Stablecraft Brewery in Virginia. After blending, re-barreling and blind tasting at different proofs, the Infinity Barrel Rye Whisky was born, a complex, spicy and fruity combination.

This new expression costs $45.09 and goes on sale Monday, June 1, at Catoctin Creek’s tasting room for curbside pickup, at liquor stores in D.C., Delaware, and Maryland through distributor Prestige-Ledroit; and online for direct shipping in Virginia only. Profits will benefit charities including Restaurant Workers Community Foundation, an advocacy and action nonprofit created by and for restaurant workers; USBG’s Bartender Emergency Assistance Program; Ayuda DMV, which provides social services and language access services to low-income immigrants; and Southern Smoke, a crisis relief organization for people in the food and beverage industry.

 
 

Events - Netflix and Ca-Tock-Tails with John, Denise and Avalon

Netflix & Ca-Tock-TailsThis whole quarantine thing got you down? Clawing at the walls? Perhaps, you, like me, have been shamelessly bingeing Netflix and drinking a lot of homemade cocktails. If so, have we got an event for YOU!!

Every Thursday at 5pm on Facebook Live, it's Netflix & Ca-TOCK-tails happy hour? (We've had a few already, you see.) We will be doing fun, silly, and definitely entertaining cocktail "classes" devoted to our favorite binge-worthy series from Netflix, Amazon Prime, etc. You can pick up the spirits and ingredients online before the live event, and then follow along as John, Avalon, Denise, Scott or Becky guide us through a few Catoctin cocktails dedicated to our favorite shows. Here are some of the iconic shows we'll be doing:

  • Tiger King (done!)
  • Parks and Rec (done!)
  • The Office (done!)
  • Community (done!)
  • Stranger Things (done!)
  • Sopranos
  • Outlander
  • ... what's more???

Always FREE to attend! Pre-purchase your spirits online and grab your shaker!  Jump on Facebook Live to see the show:  https://facebook.com/catoctincreek/live/

 

Cocktail of the Month – Senior Chang

Senior Chang

1½ oz Catoctin Creek Roundstone Rye Distiller's Edition
½ oz Sriracha pineapple syrup*
3 dashes Roundstone Rye bitters

*Sriracha Pineapple Syrup - 1 cup freshly juiced pineapple (or store bought unsweetened Pineapple Juice), honey (or sugar), 1 tablespoon of real sriracha - Bring to a boil then allow to cool to room temp. Transfer to glass container and refrigerate for up to 3 weeks. If you want to increase the heat, use AR’s Southern Hot Honey instead of traditional honey.

Add all ingredients into an ice filled shaker, stir until very cold, then fine strain into glass with a large cube, garnish and serve.

Recipe courtesy John Shope.

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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!

Cheers!
Scott & Becky

May 2020 - Getting Back to Normal... baby steps

LOTS of Information this month!!

We have SO much to report this month, and I want to be sure you see it all, so here's a quick table of contents, so you can read on if interested!

  • The Flurry... and then the End of Hand Sanitizer
  • Online Shop is open and taking orders!
  • More Rabble Rouser goes on sale today!
  • Bottled cocktails on sale starting today!
  • Roundstone Rye Cask Proof Hickory Finish on sale starting today!
  • Rabble Rouser highly rated in American Whiskey magazine
  • Netflix & Ca-Tock-Tails Facebook Live event every Thursday!
  • Cocktail of the Month - That Peach, Carol Baskins

Read on for more details!

 

Hand Sanitizer Production at Catoctin Creek

The Flurry... and then the End of Hand Sanitizer

In the wake of the coronavirus crisis and a subsequent shortage on sanitizing products in March, we shifted some of our production operations to provide free sanitizing alcohol to over 100 families, six police stations, two emergency services, two hospitals, one senior center, and the FAA in Leesburg, Virginia. Instead of laying people off, we brought our regional sales staff in to help on the production line, while we worked with elected officials to distribute bottles to organizations in need.

After producing, bottling and selling bulk hand sanitizer to first responders at the end of March, we were proud to announce the release of Catoctin Creek’s FDA approved 6 oz. hand sanitizer bottles to the general public in early April, which sold out in no time. Unfortunately, the availability of raw materials to produce the sanitizer became impossible to obtain at reasonable prices, and ingredients have more than tripled in price since March. In the end, Catoctin Creek made over 2,050 gallons of sanitizer available to the public, first responders, front-line workers and others in need.

We also raised and donated over $12,000 to local charities, including hospitality relief funds, clinics and food banks in Baltimore, Washington DC, and Virginia. All of that money was money we received from YOU the community through your gracious tips and donations, and we are humbled and blessed by your generosity!!  THANK YOU!  🙏

Today, we are still producing and selling our award-winning rye whisky, gin and brandy in the online shop for curbside pickup or delivery.

 

Online Shop

Buy Your Spirits ONLINE for Delivery or Curbside Pickup

Virginia residents may now buy your whisky, gin and brandy online!  The Virginia ABC has relaxed its rules and is now allowing direct-to-consumer shipping!  We are now taking orders in our Online Shop.

       ORDER NOW  -  https://catoctincreekstore.com

If you are outside of Virginia, you may also order for online shipping, here.

You can also place curbside orders using the online shop, or simply call in your order at 540-751-3294.

 

 

More Rabble Rouser available to sell TODAY

Rabble RouserDuring the COVID crisis, unfortunately, a lot of restaurants that had reserved Rabble Rouser for their bars came back and told us that they would have to sit this one out.  It breaks our hearts, but we certainly understand the need to conserve cash and preserve their business.  With their release of the reserved bottles of Rabble Rouser, we are able to put those bottles back into the public.  So...

I am happy to announce the release of more award-winning Rabble Rouser Bottled-in-Bond Rye Whisky, which will ONLY be sold through our online shop (button above).

This. Will. Not. Last.

Get yours, now!

 

 

Denise and Ross

Bottled Cocktails in collaboration with Sense of Thai

We are very happy to announce a collaboration with Jeremy Ross of Sense of Thai in One Loudoun.  Ross is making cocktails which we are selling in our online shop for pickup only.  (They don't ship well, because they need to be kept cold.)  There will be three cocktails available in 12 oz bottles.  You simply top off with Catoctin Creek liquor and serve!  The cocktails are specifically designed such that if you add any non-Catoctin Creek liquor, they will immediately explode.  You have been warned.

(just kidding)

We will have the GOLD RUSH with wildflower honey, ginger juice and lemon juice; a NEGRONI / BOULEVARDIER with Cappelletti amaro and Cocci vermouth; and a WESTSIDE DERBY with pomegranate, orange and lime juices, and Catoctin Roundstone bitters.  Just add rye or gin to make them wonderful!

 

Catoctin Creek Roundstone Rye Cask Proof Hickory FinishRoundstone Rye Cask Proof "Hickory Finish" on Sale Now!

We are proud to announce the release of our Catoctin Creek Roundstone Rye Cask Proof "Hickory Barrel Finish".  The cask proof version of our ever-popular Roundstone Rye is a very special expression. Released at approximately 58% ABV (it varies depending on the individual barrels), this is seriously strong whisky! Delicious, dark, complex and ridiculously smooth for the proof, Roundstone Rye Cask Proof is released only about twice per year. This expression is finished in a hickory syrup barrel from Falling Bark Farm, which gives the whisky a pleasant smoky and acidic palate.  Available in the online shop.

 

 

Speaking of Award Winning...!

Hooray! Another great review from American Whiskey magazine.  Catoctin Creek Rabble Rouser was recommended, 8.6/8.9 points by Peggy Noe Stevens and Susan Reigler, and again the highest rated whiskey in the issue!  A highlight from the review by Susan Reigler:

8.9 Points.
Nose:
  Rye grass partners with floral notes.  The woods after a spring rain with wildflowers underfoot.  Subtle for 100 proof.
Palate: Sweet spices like cinnamon, nutmeg, clove and allspice.  Then the flowers blossom.  This is all balanced with vanilla and rye spice.
Finish: Very long, though the flowers fade and the spice is persistent.
Comments:  Unexpectedly, water brings out morerye rather than the fruit.  But this doesn't do enough to upset the balance.

Get your copy of the magazine, here, or click the images below.

American Whiskey Magazine American Whiskey Magazine

 

Events - Netflix and Ca-Tock-Tails with John, Denise and Avalon

Netflix & Ca-Tock-TailsThis whole quarantine thing got you down? Clawing at the walls? Perhaps, you, like me, have been shamelessly bingeing Netflix and drinking a lot of homemade cocktails. If so, have we got an event for YOU!!

Every Thursday at 5pm on Facebook Live, it's Netflix & Ca-TOCK-tails happy hour? (We've had a few already, you see.) We will be doing fun, silly, and definitely entertaining cocktail "classes" devoted to our favorite binge-worthy series from Netflix, Amazon Prime, etc. You can pick up the spirits and ingredients online before the live event, and then follow along as John, Avalon, Denise, Scott or Becky guide us through a few Catoctin cocktails dedicated to our favorite shows. Here are some of the iconic shows we'll be doing:

  • Tiger King (done!)
  • Parks and Rec (done!)
  • The Office
  • Sopranos
  • Stranger Things
  • Outlander

Always FREE to attend! Pre-purchase your spirits online and grab your shaker!  Jump on Facebook Live to see the show:  https://facebook.com/catoctincreek/live/

 

Cocktail of the Month – That Peach, Carol Baskins

That Peach Carol Baskin

2 oz Catoctin Creek Peach Brandy
1 oz raspberry peach syrup (2:2 sugar:water, 1:2 frozen raspberries:frozen peaches)
1 oz lemon juice
3 dashes tiger blood (Peychaud bitters)

Shake and strain into a coup. Top with 3 dashes of tiger blood (Peychauds bitters), garnish with a flower crown.

Recipe courtesy Denise Petty.

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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!

Cheers!
Scott & Becky

Latest News

AP: American distillers look to rebuild business in Europe

The EU tariffs on American whiskey are finally gone!  After three long years, we can now compete on a fair basis of free trade.  Bruce Schreiner writes for the Associated Press: With the trade barrier coming down, Catoctin Creek Distillery in...

Read more

Whiskey Vault has fun and reviews Cask Proof rye

I think they enjoyed it.  Have fun with this!  Thanks for the review, guys! {youtube}bxHIjWwPRPg{/youtube}

Read more

Scott Harris talks GWAR collaboration on Distill & Disrupt

Check out Scott Harris talking on episode 4 of the Distill and Disrupt podcast.  Here he is talking about the GWAR collaboration and how we came to bottle whisky for the heavy metal band.  Listen on Spotify, here.

Read more

Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel +1-540-751-8404

catoctincreek.com

buyvirginiarye.com


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  NOV 29   GWAR Ragnarök Rye Release Three - Cyber Monday 8:00am Eons ago the members of the intergalactic shock rock band known as GWAR descended on this world as passengers on a flaming comet...

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  DEC 12   Bottling Workshop 10:00am—12:00pm Catoctin Creek Distilling Company will conduct one of our famous Bottling Workshops!  Here's your chance to volunteer and learn how to bottle, cap, seal, and label Roundstone Rye. Get...

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