Happy New Year from Catoctin Creek!
We wish each and every one of you all the happiness and prosperity for 2018! Taking a cue from our friend, Andrew McKnight, this time of year, we prefer to "count our blessings, not our gold." In 2018, we were very blessed to continue making the very best whisky in Loudoun County, and stay tuned for some major expansion in the new year. So, let toast this new year with a healthy dose of whisky to stave off the cold and any evil spirits lingering about!
The Art of the Cocktail – An Educational Series for January
Our third year – presented by Scott Harris, Founder of the Distillery
Catoctin Creek is proud to present, our third 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!
Starting in January, Scott Harris, founder and distiller at Catoctin Creek, will appear in the tasting room every Friday for this six-week series. Beginning at 7pm, Scott will personally guide you through the 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 2018:
- January 5 - The Old Fashioned - the proto-cocktail of the 1840s
- January 12 - Gin is in! Several gin cocktails including the Martinez, the Gimlet, and the Sloe Gin Fizz
- January 19 - Everything you wanted to know about Martinis and bitters
- January 26 - New Orleans mojo - The sophisticated and complex beauty of the Sazerac
- February 2 - Moonshine in American culture - 1930 to present day
- February 9 - 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 $35 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
Cool events this Winter!
There are some amazing events planned for winter! Check out the full list here. Be sure to join us for all the fun!
Art of the Cocktail - A six week series!
Starting in January, every Friday night at 7pm. Come to one, or come to all of them! You're sure to learn about the history and construction of the cocktail, plus enjoy several cocktails while you're there! 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.
Cocktail Dinner at WK Hearth in Purcellville
January 29, 7pm. Join Catoctin Creek at the Wine Kitchen in downtown Purcellville for another spirits pairing dinner. We'll have delicious fare pared with cocktails from our spirits, while our founders, Scott & Becky Harris, describe the journey of starting the distillery, making organic spirits from scratch, and how to pair cocktails with meals.
The Wine Kitchen in Purcellville is a beautiful location off Main Street, so do be sure to come out and join us! Telephone the restaurant for reservations at (540) 751-9919.
Valentine's Dinner at the Distillery
February 16, 7pm. Dinner will be a four-course affair, using seasonal produce and local suppliers, prepared by Chefs Wes Rosati and Maria Aros of The Wandering Chef. Enjoy a private tour of the distillery, while we personally craft cocktails expertly paired with your dinner! This will be a magical evening, and one not to miss!! Dinner is priced at $99, and includes all four courses and cocktails.
March 17, 10am. Catoctin Creek Distilling Company will conduct a BOTTLING DAY on Saturday, December 9, at 10:00am. Volunteers wanted. Learn how to bottle, cap, seal, and label Roundstone Rye. Get your chance to work the magic "whisky cow"! Or maybe you'd like to try your hands at operating "Ninette", our fancy French labeling machine! This event is FREE to attend!
Cocktail of the Month – Rye-lent Night (Holiday Eggnog)
This cocktail comes to us from one of our holiday dinners. A delicious take on eggnog. This recipe is complicated, but worth it!
12 large eggs (divided into yolks and whites)
1½ cups sugar
8 cups whole milk
heavy cream/whipping cream (either works)
Catoctin Creek Roundstone Rye
First off separate your eggs into whites and yolks, then in a kitchen aid or other large mixer whip the yolks with the 1½ cups of sugar until they form what are called "soft peaks", I'm not sure how much baking you do, but this is just when the yolk starts to adhere to the side of the bowl more noticeably, it's pretty much just thickening it.
Next: add in the whole milk, cream, your selection of spices (I used nutmeg, cinnamon and vanilla, but you could also add allspice or other holiday spices, be sure to taste while doing this and find a flavor profile that you like) as well as adding your alcohol (to the whole mixture which made about 2 quarts i used 10 oz of 80 proof, again this is a kind of to taste preference). Let that mixture fully homogenize and then empty it into a large bowl.
Next, whip the eggs whites with about a table soon or two of sugar, whip until they form "stiff peaks". then "fold" that into the mixture you previously separated into a large bowl. by "fold", it's pretty much just gently pouring the second mixture into the first, and mixing slowly.
[Optional] This is where my recipe will deviate from others. After I completed these steps, the eggnog wasn't quite thick enough for my liking, so i put it over heat, at a very low simmer temperature and let the whole concoction heat until it hits 160 degrees F. Then, I quickly take it off heat and let it cool. Leave it to cool uncovered in the fridge over night. in the morning there will likely be a congealed layer of fat on top of the eggnog, Separate this off and then run the eggnog through a fine strainer to get out any unappetizing chunks. I then grated fresh nutmeg and cinnamon on top before it served it. That's it!
Scott's note: For full potency, add the alcohol AFTER the heating stage.
Recipe courtesy Peter Nelson.
See this cocktail and hundreds more on our cocktails page.
So Long For Now
As always, we thank you for your support as we continue to craft the finest spirits in Virginia. Please visit 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