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 page



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  -

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.



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



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!

Scott & Becky

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel +1-540-751-8404

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Latest Events

The Art of the Cocktail - The Online Class with Scott Harris

  JAN 28 Art of the Cocktail Class – 2022 ONLINE! 7:00pm—9:00pm AS FEATURED IN THE WASHINGTON POST!  In this series, I will be reprising the history of the cocktail from 1806 to modern times...

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The Art of the Cocktail - The Online Class with Scott Harris

  FEB 4 Art of the Cocktail Class – 2022 ONLINE! 7:00pm—9:00pm AS FEATURED IN THE WASHINGTON POST!  In this series, I will be reprising the history of the cocktail from 1806 to modern times...

Read more

The Art of the Cocktail - The Online Class with Scott Harris

  FEB 11 Art of the Cocktail Class – 2022 ONLINE! 7:00pm—9:00pm AS FEATURED IN THE WASHINGTON POST!  In this series, I will be reprising the history of the cocktail from 1806 to modern times...

Read more