Welcome to April!
Welcome to your monthly installment on all things going on at Catoctin Creek. If you've been with us for a while, you'll know that these little monthly emails are essentially a journal entry into the life and times of us at the distillery. The emails are a good way to keep up with news, new releases, and events coming to the distillery.
We hope you find these emails informative and helpful, and something you can quickly scan in an otherwise busy inbox.
Catoctin Creek World Tour
Scott and Chad returned last week from a pretty amazing world tour. Our trip started out in London, where we attended Whisky Live (an industry trade show for whisky), and poured Roundstone Rye 80 proof, 92 proof, cask proof, and Watershed Gin. It was fun pouring rye whisky for a British audience. Many of the consumers had never tried American rye whisky, and found it a new experience unlike bourbon and scotch. Industry folks (like bartenders, distributors, and retailers), were impressed as well, and we made a lot of inroads into the London market, which we expect to enter in the next month as our first shipment arrives in Europe.
After London, Scott traveled on to Singapore to visit our importers, Liberty Spirits Asia, who've been selling our products there for about a year now. We were happy to see Catoctin Creek situated in several top bars, including The Secret Mermaid, 28 Hong Kong Street and Jekyll and Hyde. It is always fun to meet with the locals and to provide a "meet the maker" event, and Scott had many local bartenders come out to meet him and learn about the distillery and taste the products, which was nice.
After Singapore, Scott traveled back home via Doha, Qatar, which provided him an opportunity to do some "product research" in the largest liquor duty free shop in the world. It was quite a trip, spanning a ridiculous number of time zones, and although it's good to be home now, it was a very insightful and productive travel abroad.
Here's to more international success in 2015! Catoctin Creek worldwide, baby!
Silver medal at the San Francisco World Spirits Competition and 87 points in New York
Twice in the same week, Catoctin Creek Distilling Company has been awarded medals for its Roundstone Rye "92 Proof" whisky from two of the top international spirits judging contests: a silver medal from the San Francisco World Spirits Competition (SFWSC) and an 87 point rating (Very Good, Strong Recommendation) from F. Paul Pacult's Ultimate Spirits Challenge (USC) in New York City. Both competitions are very well regarded as some of the most impartial and well attended competitions in the world.
From the USC review:
Roundstone Rye "92 Proof" - Very pretty pale gold color. Big, bright, floral aromas followed in the mouth by a huge blast of sweet grain and spice. This one goes to 11! The finish leans toward bitter almond and spice, and then the floral elements return. 87 points - Very Good, Strong Recommendation
"We are very excited by this happy news: two medals in one week!" remarked Scott Harris, founder and general manager at Catoctin Creek. "These two competitions are the gold standards for spirits judging, receiving thousands of entrants from across the industry worldwide. To be selected for these medals, in competitions that perform completely blind tastings, shows that our spirits truly stand up to the international standard and are truly among the best in the world!"
Nominated as Beverage Producer of the Year for the 2015 RAMMYs
We are pleased-as-heck to be nominated once again for Regional Food and Beverage Producer of the Year at the 2015 RAMMYs. The RAMMYs are the big restaurateur awards ceremony of the year, sponsored by the Restaurant Association of Metropolitan Washington (RAMW). Coverage in the Washington Business Journal states:
Restaurant people throughout the D.C. region now know who they're up against in the D.C. area's Oscars of food after the Restaurant Association Metropolitan Washington announced the nominees for the 2015 RAMMY awards Monday night.
RAMW will take votes from the public on these categories before the June 7 awards.
That's Chad from Catoctin Creek at right, along with Early Mountain Cellars, DC Brau, New Columbia Distillers, and Dolce Gelati at right. Read the full story, here.
Here are a bunch of really cool events planned at the distillery and in the area:
- April 10 - Buncearoo presents Ari Hest - Join us for another in the Buncearoo series of concerts.
- April 13 - Sip and Sew Workshop - Join Finch Sewing Studio as they hold another event at the distillery.
- April 16 - Dinner at the W Hotel, DC - Join Scott as we enjoy dinner and barrel aged cocktails at Pinea in DC.
- April 17 - Wandering Chef Dinner - Our monthly four course dinner with cocktail pairings. Get a private tour of the distillery and an amazing dinner.
- April 20 - Local Monday at Stone's Cove Kitbar - Join us in Sterling for cool food, great Catoctin cocktails, and fun merchandise.
- April 22 - Whiskey School at Monk's BBQ - Scott will lead a course where we learn about American whiskey: bourbons and ryes.
- April 24 - Pat McGee CD Release Party - Sponsored by Buncearoo, Pat McGee returns for a private party and concert.
For the full list of events, check our events page.
Cocktail of the Month – The Ole Virginia Accent
This was a featured cocktail of the Columbia Room pop-up last month. Of the featured cocktails, was this one, which debuted our Apple Brandy on the menu, a recipe created by J.P. Featherston. Word from the customers that night was that it was amazing!
1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Quarter Branch Apple Brandy (coming soon!)
½ oz Fallen Bark Hickory Syrup
Aromatic and Blackstrap Molasses Bitters
Combine the rye and brandy in equal portions, add about half as much hickory syrup and a dash or two of the bitters. Stir on ice and strain into a rocks glass with one large ice cube.
Photo courtesy Christopher Wescott. Recipe courtesy J.P. Featherston. Both used with permission.
See this cocktail and hundreds more on our cocktails page.
As always, there are lots of fun and information on our Instagram, Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We are open every Tuesday through Sunday for tastings and bottle purchases, so stop by and see us sometime!
Scott & Becky