January 2017 News
Happy New Year!
From the entire team at Catoctin Creek, we say: "Happy New Year!!"
Wowee! What a year it's been for us! 2016 had so many wonderful accomplishments, many more than we could list, but some of the highlights were:
- Release of the second year of Rabble Rouser — Our four year old straight rye whisky sold out again in an hour! Don't worry, we'll have more in 2017.
- F. Paul Pacult gives Roundstone Rye Cask Proof Five Stars! — His highest recommendation. "Not to be missed!"
- Delicious distillery dinners featuring Wandering Chef — If you haven't treated yourself to dinner, you're missing a really wonderful experience!
- Amazing press from national sources — New York Times, The Daily Beast, Washington Post, Wine Enthusiast, The Spirits Business, and Eater.
- Wonderful support from our restaurant, bar, and off-premise partners — We are overjoyed at the continued support we receive from those retailers and restaurants who take the extra step to support small-batch artisan spirits like ours. It means everything to us!! Thank you!
- Wonderful support from our customers — People just like you! We wouldn't be here without your support too! Thank you!!
So, from our family to yours, we wish you the very best for 2017: Peace, Joy, and Prosperity in the New Year!!
Catoctin Creek in The New York Times TOP TEN rye whiskey!
Absolutely stunning! It is like a dream come true!
Eric Asimov, writing for The New York Times, does an amazingly in-depth story on the scarcity of old rye whiskey and the excellent choices available in the younger whiskeys of the category. With over 1300 distilleries now producing in the US, the panel had plenty to judge.
I'm honored that two of the judges were the esteemed David Wondrich and Robert Simonson. I cannot think of two gentlemen in the industry for whom I have more respect! I've read (and re-read) their books countless times. I've met them at Tales in New Orleans. I fan-boy on these guys, always asking for autographs... So, to have these two judging my spirits, well honestly, it's just humbling.
Notably, all judging was done in a blind panel. There's no way to be influenced by preconceptions of the spirit or where it's produced, nor the beauty of the label. It's just the juice. How good is the juice?
From the story:
Indeed, many of the ryes we tasted didn’t have the assertive rye personality that I’ve come to love. ... The Woodford rye was 53 percent rye, potentially very similar to bourbon. Some of the other ryes in our tasting were 100 percent rye, or very close.
Other ryes reminded us of rum, or tasted overwhelmingly of bananas or were odd in some other way. These tended to come from the craft distillers, who, like craft brewers in the early days of the beer revolution, have yet to achieve precision and reliability in their work.
“It’s like catching this category in the 10th grade,” David [Wondrich] said. “Some have already matured into their adult personas, some are still kids, and others are in transition, not as assured as you want, still hesitant.”
Speaking on the few craft brands in the list, Asimov continues:
Two other craft ryes made our list, the warm, spicy Few from Evanston, Ill., at No. 7 and the fruity, slightly sweet Catoctin Creek Roundstone Rye from Purcellville, Va., at No. 9.
You can read the full story, here. I hope you will!
The Art of the Cocktail — An Educational Series for January
Our second year — presented by Scott Harris, Founder of the Distillery
Catoctin Creek is proud to present, our second year of this six-part educational series on the history and the art of the cocktail. This is a reprise of last year's content, so if you missed this very popular series last year, we highly encourage you to make your reservation now!
Scott Harris, founder and distiller at Catoctin Creek, will appear in the tasting room every Friday for this six-week series. Beginning at 7pm, Scott will personally guide you through the history and construction of several cocktail styles, including the old classics, and modern takes on the cocktail! There will be samples for sharing, and you are encouraged to buy bottles to take home with you and practice. Lots of practice.
Here is the schedule of the series, which starts in 2017:
- January 6 - The Old Fashioned - the proto-cocktail of the 1840s
- January 13 - Gin is in! Several gin cocktails including the Martinez, the Gimlet, and the Sloe Gin Fizz
- January 20 - Everything you wanted to know about Martinis and bitters
- January 27 - NO CLASS THIS WEEK. Scott is on vacation
- February 3 - New Orleans mojo - The sophisticated and complex beauty of the Sazerac
- February 10 - NO CLASS THIS WEEK. Our Distillery Dinner instead
- February 17 - Moonshine in American culture - 1930 to present day
- February 24 - Toddies and warm cocktails
If you don't know anything about cocktails, you'll love this class. If you're already an expert, come and enjoy some casual conversation and a few drinks. The cost is $30 per person and includes drinks. Sign up for all six and receive two FREE Catoctin Creek rocks glasses and a FREE copy of The Architecture of the Cocktail.
For more information, click here: http://catoctincreekdistilling.com/art
Wow! We some fun events this month!
Here is the full list of events planned at the distillery and in the area this month. Many events are free, so be sure to join us for something fun:
- January 1 - NEW YEARS DAY - We will be CLOSED.
- January 6 - Art of the Cocktail - Old Fashioneds - Join Scott for an informative and fun class celebrating classic cocktails of ages past. Includes 4 drinks! $25/pp
- January 13 - Art of the Cocktail - Early Gin Cocktails - Join Scott for an informative and fun class celebrating classic cocktails of ages past. Includes 4 drinks! $25/pp
- January 20 - Art of the Cocktail - Martinis and Bitters - Join Scott for an informative and fun class celebrating classic cocktails of ages past. Includes 4 drinks! $25/pp
For the full list of events, check our events page.
Cocktail of the Month – The Parting Glass
We're featuring a new drink for New Year's, our take on a French 75, featuring the Watershed Gin, fresh raspberry lemon juice, and sparkling cider. Come on by and raise a parting glass to 2016!
1½ oz watershed Gin
1 oz raspberry lemon juice*
1 oz Sparkling Cider or Champagne
Combine the ingredients in a flute or stemmed glass. Garnish with a lemon peel.
*Raspberry lemon juice:
Combine equal parts sugar and water in a saucepan. Bring to boil to combine, then reduce to simmer and add raspberries. Mash with potato masher or spatula. Simmer until a rich color and flavor, then strain.
Combine 3 parts of lemon juice with 1 part raspberry syrup.
See this cocktail and hundreds more on our cocktails page.
As always, there are lots of fun and information on our Instagram, Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We are open every Tuesday through Sunday for tastings and bottle purchases, so stop by and see us sometime!
Scott & Becky