News

July 2015 News

Happy 4th of July from Catoctin Creek!!!!

American Flag Spirits

Catoctin Creek would like to wish each and every one of you a safe and enjoyable Independence Day!  We will be OPEN FOR BUSINESS during the holiday.  Tours and tastings are from 12pm to 7pm on Saturday.  Please stop by to get out of the heat and grab some refreshments before heading out to your favorite fireworks show or holiday cookout!  To reserve your spot, click here!

What better way to celebrate our nation's independence than with a bottle of hand-crafted Virginia rye whisky or gin?!  God Bless America, indeed!

 

Announcing the Catoctin Creek Music Festival — Sunday, July 19!

 Catoctin Creek Music Festival

We are thrilled to announce our first ever music festival at Catoctin Creek!  Four amazing bands will perform throughout the day on Sunday, July 19th, from 12pm to 8pm.  Tickets are only $20 in advance, $25 at the door, and give you access to the entire day of music!  The tasting room will be open during the show, so you can get tastings at the bar for normal prices.  You'll be seated in the distillery for the shows, and free to come and go with your CCDC wristband.

Click Here to Book Now

We'll also have food available for the day from Sexi Mexi food truck ... So really, what else were you planning on doing that's as cool as this on a Sunday afternoon?!

Here's the line-up of artists:

This concert will prove to be one of the best in local music to hit Western Loudoun, featuring styles ranging from Bluegrass, Rock, Indie-Goth-Bluegrass (seriously?! yeah!!), and New Orleans/Dixieland Jazz.  Don't miss this great day to get out of the heat, slip into the cool AC, sip a delicious cocktail, and enjoy the show!

 

Roundstone Rye Reviewed in Wine Enthusiast

Wine Enthusiast July 2015

We were delighted to receive a review in the recent issue of Wine Enthusiast for Roundstone Rye. The bottle reviewed was submitted over 2 years ago, so we almost forgot completely about it. Since then, the whisky has gotten older and more complex, having the benefit of aging in our off-premise barn/rickhouse. The newest bottles being sold today... well, we just keep getting better!

89 - Catoctin Creek Roundstone Rye (USA; Catoctin Creek Distilling, Purcellville, VA). This single-barrel whiskey is made from 100% rye and aged for less than two years. In the glass, it has an orange-amber hue and aroma that melds oak, malt and vanilla. On the palate, vanilla leads, with oakiness winding into a baking-spice finish. A good match for Manhattans.

You can read the full review, here, or click the image at right.

 

Guest Bartender of the Month — Chad Robinson

Chad Robinson

Join us in welcoming Chad Robinson as our guest bartender in July!  Chad will be slinging the cocktail shakers behind the bar on Saturday, July 11, from noon til dusk.  If you don't already know, Chad is the Catoctin Creek brand ambassador, usually traveling up and down the east coast to represent Catoctin Creek.  On the side, he loves to do a bit of bartending.  An expert on cocktails, Chad has been a vital part of educating the public on old classics like punches, toddies, and fizzes.  This month, Chad will be doing various takes on the classic highball (a basic mixture of soda and spirits).  

Cocktail tastings will be served all day, and Chad will be on hand to chat and answer questions about his creations.  While you're there, be sure to ask him about the history of cocktails and soak up some of that massive drinking knowledge that he has!  It's an opportunity you don't want to miss!

Chad behind the bar

 

Catoctin Creek wins 2015 RAMMY for Best Food and Beverage Producer in DC!

Rammys Winner

Catoctin Creek got big news in June as we were awarded the RAMMY for best regional food and beverage producer in Washington DC.  The RAMMYS are the Washington DC area's biggest food awards, with the awards selected each year by a panel of judges at the Restaurant Association of Metropolitan Washington.  Also nominated in the category were finalists: DC Brau Brewing Company, Dolci Gelati, Early Mountain Vineyards, and New Columbia Distillers.

"We are so incredibly honored by this award," said Scott Harris, co-founder of the distillery.  "The first person I must thank is my wife, Becky, who gets up every morning to make the whisky.  Just as importantly, I wish to thank all of the restaurants in the DC area who support what we do by buying our products.  There's no place quite like DC for supporting local liquor!  We are truly thankful!"

Scott and Becky at the RAMMY Awards

 

Upcoming Events

Here are a bunch of really cool events planned at the distillery and in the area:

For the full list of events, check our events page.

 

Cocktail of the Month – The Founder's Julep

Founder's Julep

This cocktail was the second of two created for the History of Drinking lectures at the National Archives.

1 oz Catoctin Creek Roundstone Rye
½ Smith & Cross Jamaica Rum
¾ oz Henriques & Henriques Finest Dry Madeira
½ rich simple syrup
1 dash Angostura bitters
5 sprigs fresh mint

Gently muddle the leaves of 3 mint sprigs with the simple syrup in a julep cup. Drag leaves around the cup to coat the inside, then discard leaves. Add other ingredients and fill halfway with crushed ice, jiggle. Finish by heaping crushed ice into a rounded cone sticking out of the top of the cup. Garnish with 2 fulsome sprigs of mint sprinkled with powdered sugar.

Courtesy JP Fetherston, bartender at Southern Efficiency.

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

June 2015 News

June is RAMMYS Month!

Rammys Finalist

We were very honored to be named a finalist in the category of Beverage Producer for the RAMMY 2015 awards!  Think of the RAMMYS as the awards for all things restaurants, food and drink in Washington DC.  Sponsored by the Restaurant Association of Metropolitan Washington (RAMW), the RAMMYS are most important to us because they are acknowledgement from our peers in the industry. 

The big gala, including the announcement of the winners, will be at the Convention Center on June 7th.  Wish us luck!!

Learn more about the RAMMYS, here.

 

Our New Jingle!!  By Andrew McKnight and Beyond Borders!

Andrew McKnight and Beyond Borders 

We were so pleased this week when Andrew McKnight and Beyond Borders (pictured above) dropped off a little present they've been working on for the past year.  They created a jingle for us!!

CLICK HERE TO LISTEN!

Oh, how I love this new jingle!  It so perfectly captures the fun energy that we hope to bring to every party.  We hope you'll enjoy, and feel free to share!

Don't forget to check out Andrew McKnight and Beyond Borders for more information about the band!

Written, arranged and performed by Andrew McKnight & Beyond Borders (Lisa Taylor, Les Thompson & Stephanie Thompson)
With special guests Seth Kibel on clarinet and Rick Reaves on trombone
Recorded and engineered by Dustin Delage at Cabin Studios, Leesburg VA

 

Catoctin Creek on the Radio!  Listen to us on Foodie and the Beast

Federal News Radio

Last weekend, we were invited back to appear on Foodie and the Beast on Federal News Radio.  Nycci and David had the finalists in the Beverage Producers category (ourselves, DC Brau, New Columbia, and Early Mountain Vineyards) on the show to talk about the RAMMYs and what it meant to each of us to be nominated for the award.

We slung the cocktail shaker to pour our signature cocktail for the gala, The Devil and His Wife.  It was a great show! You can hear the show on their site, here, or download the podcast, here.

Foodie and the Beast

 

Roundstone Rye on Whiskey Cats Podcast

The Whiskey Cats are a team of three boisterous ladies who gather and consume various whiskies and tell us about it on their podcast.  This week's show has them tasting two ryes, our own Roundstone Rye, and a rye from Oregon called Finn's.  Both are produced very similarly, but it's fun to listen to how different the two spirits are.

Listen to the podcast on Soundcloud by clicking here.

Whiskey Cats

 

New in the Tasting Room — Chocolate Tastings and New Cocktails!

Cocktails

New Chocolates and Cocktails

Our entire tasting menu has been revamped for June.  Cocktails now include the Front Porch Sipper and the Hibiscus Colada, among others.  Come in and try our newest cocktails designed with summer in mind.  Cool, refreshing, and delicious!  Find out more, here.

We've also added a new spirits / chocolate truffle pairing menu.  You can try some new chocolates from The Perfect Truffle in Frederick, Maryland, which have been thoughtfully paired with three of our spirits, only $15 for the combined spirits / chocolate tasting!  And, of course, if you like the spirits or the chocolates, we can send you home with a bottle or a box of chocolates... or both!

 

Upcoming Events

June is a funny month, full of travel and some lobbying on Capitol Hill, so we have relatively few events this month:

  • June 12 - Wandering Chef Dinner - Our monthly four course dinner with cocktail pairings.  Get a private tour of the distillery and an amazing dinner.
  • June 27 - Bottling Workshop - Ever popular, and always sold out... come learn how to bottle whisky and get a free tasting and breakfast!

For the full list of events, check our events page.

 

Cocktail of the Month – The Devil and His Wife

The Devil and His Wife

"The devil's beating his wife" is a Southern saying to describe the weather when it is simultaneously raining and the sun is shining.  Figuring that the cocktail is a derivative of the New Orleans classic rum drink, the hurricane, we kept with the weather theme, but added a bit of a Virginia twist.  (Pawpaws are native to Virginia.)

This is the Catoctin Creek feature cocktail of the RAMMYS 2015 gala in Washington DC.

Pawpaw1 oz Roundstone Rye
1 oz Mosby's Spirit
1½ oz pawpaw syrup*
½ oz orange juice
½ oz lime juice
½ oz grenadine*
Orange wedge for garnish

Combine all the ingredients in a cocktail shaker with ice. Shake the cocktail for about 30 seconds. Pour into a hurricane glass filled with crushed ice. Garnish with an orange wedge.

Pawpaw syrup - Mix 1 cup sugar, 1 cup water and 2 cups of paw paw pulp in a saucepan. Stir constantly to keep the pawpaw from scorching on the bottom of the pan. Once all the sugar is dissolved, strain the syrup through a fine mesh sieve to strain out more of the solids. Add a ½ oz of Mosby's Spirit to help preserve the syrup. Store for up to two weeks in the refrigerator.

Grenadine - Mix equal parts pomegranate juice and sugar in a saucepan. Turn the heat on low and stir to combine until all the sugar is dissolved. Store for two weeks in the refrigerator. You may also buy it in the store but isn't it more fun to make your own? Alternative recipes call for pomegranate molasses, vanilla extract and other additives, but I prefer to KISS it. (Keep it simple, stupid)

Cocktail recipe courtesy of Chad Robinson.  Pawpaw photo copyright Clarknova on Wikipedia; unrestricted use permitted.

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 2015 News

Welcome to May!  What a journey so far!

The Harris Family, 2010The following is an excerpt from the Visit Loudoun Blog, where, this month, Scott is making a guest appearance telling the story of how he and Becky started Catoctin Creek.  We hope you enjoy... 

Wow.  Six years.  I can hardly believe it.  Time flies so quickly. 

Six years ago, I was sitting at my desk in a windowless office, underneath the unflattering fluorescent tubes of a Fairfax-based government contractor.  I was working on the sixth revision of a Powerpoint package--my boss was ridiculously finicky--doing a presentation for a customer whom I knew would never even see my slides.

"This is the worst," I told myself.  "There has got to be more to life than this."

I was turning forty.  And I was trapped.  I felt confined in my prison, and I couldn't figure out how to escape.  I wanted to be productive; I wanted to do something that mattered.

But what?  My mind continually wandered back to 1985, when I was a fifteen-year-old intern working in a winery.  That was a cool job.  You got to pick the grapes, press the grapes, ferment them, bottle them, and then serve them to the public.  At the end of the process, you held something in your hand, and it was good.  I wanted that kind of purposeful life again.

By 2009, after twenty years of government contracting, I had become a great lover of drinking.  Wineries were everywhere in Loudoun County.  What could I do that was different?  I decided to start a distillery.

I knew nothing about it at the time.  It was just a pipe dream.  But I had several things going for me:  First, my wife, Becky, and I had saved money all our careers.  We didn't come into our marriage with money, but we worked our butts off and saved every dime.  That would be important capital if we started a new venture.

Second, my wife.  Becky was my secret weapon.  Becky graduated with an honors degree in chemical engineering.  She knew about industrial processes.  She knew how to distill.  She was comfortable with mass production and quality control.  So when I brought the idea to her of starting a distillery, her reaction was a casual, "Yeah, I know how to do that."  Then she added, "But first, you gotta write a business plan."

That was my third big advantage, which I never realized was an advantage.  Twenty years in government contracting had taught me to be a very good businessman.  I could manage budgets, do project planning, manipulate spreadsheets, write large technical documents, do government proposals, and had all the tools that would be needed to get us off the ground. 

And so we started.  Long story short, by July 2009, we had obtained SBA financing for a business plan solely on paper, in the worst economic market in a generation!  It was miraculous!  "God wants us to make whisky!" we told ourselves.  By January 2010, we were distilling the first legal alcohol in Loudoun County since Prohibition.

When I fast-forward to today, April 2015, I boggle at where we've come.  Catoctin Creek, which started as a two person operation in a small warehouse in north Purcellville, is now a truly international brand.  We have over twenty employees, and sell in Germany, London, Singapore, Kuala Lumpur, Hong Kong, and in the United States from Boston to Georgia, from Nashville to San Francisco.  All from our little factory on Main Street in Purcellville.

It has been quite a journey.  And to what do I attribute our success?  Prior planning and hard work.  There is no luck.  As my father always told me, you work hard, and you make your luck.  Every single day, we arise at 5:00AM and begin work at 6:00AM at the distillery.  And when the production day is done, around 4:00PM, our day is only half over.  Most nights, we then transition to "evening mode" heading off to events throughout the Washington DC area, where we promote our brand and meet our customers.  If we get into bed by midnight, that's a good night, and we start it all over again the next day. 

But we love every minute of it, and I couldn't think of ever going back to that Powerpoint job.

It's a good life so far!

 

Roundstone Rye CASK PROOF Available in May!!

Roundstone Rye Cask Proof

Gold Medal – Roundstone Rye "Cask Proof", #7 finisher in category
– Wizards of Whisky World Awards 2015

Score: 88.5 "A truly huge rye... Through a combination of sheer delicious belligerence and chutzpah has your taste buds swooning. Great fun!"
– Jim Murray's Whisky Bible 2014

––––––––

We are very happy to announce that Catoctin Creek's Roundstone Rye CASK PROOF is once again available in the month of May!  The product goes on sale on Sunday, May 10th to our VIP members.  Then, on Sunday, May 24th, it will go on sale to the general public.

This version of Cask Proof is two years old, batch number B15E2, and has a beautiful nose on it of rich caramel and wood spice, and is viscous and lovely in the mouth, with the characteristic sweet, smooth fruitiness that Roundstone Rye has become known for.  And at 120 proof, that's some potent stuff!!

Look for it to be released in limited quantities in the Maryland, Delaware, and DC markets.  Ask your favorite retailer to order it from Bacchus.  In New York, your retailers can pick it up from Blueprint Brands, our New York distributor.  And in Virginia, it is available in limited quantities through Virginia ABC stores (ask your clerk to order #952820). 

Of course, it is most easily obtained at the distillery, on May 24th for the general public.  Better line up, because only a couple hundred bottles are available nationwide, so this one will disappear quickly!

750ml only, 120 proof (+/-), $89.90.

 

Roundstone Throwdown!

Roundstone Throwdown 2015

Last year we had a wonderful group of bartenders from all over our area show off their skills each month for our Tasting Room Takeover series, which featured such talent as Trevor Frye of Jack Rose Dining Saloon and Jamie Imhof of Wildwood Kitchen. To kick off our 2015 series, we're debuting a special primetime pay-per-view event: Roundstone Throwdown - Battle of the Beltways!

In a Roundstone Throwdown, two challengers go head-to-head to determine who makes the best Roundstone Rye cocktail! For our Roundstone Throwdown premiere on Monday, May 18, we'll pit DC favorite JP "Pretty Boy" Fetherston of Southern Efficiency against Baltimore's beloved Doug "The Thug" Atwell of Rye in Fells Point. The two cocktail Goliaths will battle in an epic face-off to decide which city serves superior sips! Your votes decide the outcome! You won't want to miss it!

The Roundstone Throw Down will occur at the distillery, at 7:30pm on Monday, March 18th. It's the battle of Charm City versus Capital City! Both bartenders will provide a cocktail of their own design, and you'll get to judge the winner... after much "research", of course! The cost is $20 admission, VIPs attend for free. Sign up today, as space is limited!

Cocktail Event

 

New in the Tasting Room

Element Shrubs

Shrubs, Bitters, and Soaps... (oh, my!)

We have several new products in the tasting room, including some wonderful soaps made with our whisky and gin, whisky-infused coffee beans, delicious pickles and relish from Gordy's Pickle Jar in DC, hand-crafted bitters from DC Embitterment, and our newest addition, artisan shrubs (for cocktails) from Element shrubs.  These 375mL bottles make a great base for cocktails and homemade flavored sodas.  Try a free sample this weekend.  Don't be afraid to ask any of our brand ambassadors for a little taste!

Wandering Chef Lunch

Saturday Lunch Service in our Tasting Room

You asked for it... you got it!  We now offer a Saturday lunch service in our tasting room, provided by the Wandering Chef.  The menu changes each weekend, but last week's menu included:

  • Herb and lemon hummus with toasted pita or vegetable crudites
  • Feta cheese dip with roasted peppers
  • Chilled tomato gazpacho, pickled shrimp and crostini
  • Braised meatball sliders with pesto and pasta salad
  • Chicken breast panini with a roasted onion goat cheese spread
  • Sponge cake and fresh fruit compote "trifle"

Sounds like the perfect accompaniment to a flight of spirits or cocktails!  Come join us this weekend!

 

Pat McGee Visits Catoctin Creek

Pat McGee and Roundstone Rye

We were very honored to have Pat McGee kick off his CD release party at Catoctin Creek Distillery last month.  In case you missed it, Pat played a sold-out show to an audience of adoring fans.  Word on the street is that Pat is a fan too, of our Roundstone Rye whisky!

Everyone who attended the concert got a chance to meet and talk with Pat McGee, and went home with a belly full of good spirits and a heart full of songs.

For more great events like this, including more concerts, please check out our events page!

 

Upcoming Events

Here are a bunch of really cool events planned at the distillery and in the area:

  • May 8 - Smithsonian at 8 - Join us in DC to celebration of the history of the local area at the Carnegie Library.
  • May 8 - Buncearoo Presents Matt Duke and Andrea Nardello - Enjoy another great house concert with Buncearoo.
  • May 10 - VIP CASK PROOF Release - Cask Proof goes on sale to our VIP club members.
  • May 15 - Wandering Chef Dinner - Our monthly four course dinner with cocktail pairings.  Get a private tour of the distillery and an amazing dinner.
  • May 18 - Roundstone Throwdown - Join guest bartenders J.P. Featherston and Doug Atwell for an amazing cocktail challenge!
  • May 23 - Bottling Workshop - Ever popular, and always sold out... come learn how to bottle whisky and get a free tasting and breakfast!
  • May 24 - CASK PROOF Release - Line up early to get one of only a couple hundred bottles of Cask Proof Roundstone Rye.  Doors open at 1pm.

For the full list of events, check our events page.

 

Cocktail of the Month – Elemental Rye Julep

Element Rye Julep

We are very excited about the newest product available in our tasting room, a fine collection of hand-crafted shrubs from Element.  What is a shrub, you ask? We're so glad you asked!

Whereas a syrup (aka simple syrup) is a mixture of sugar and water with optional fruit and herbs, and bitters are concentrated tinctures of alcohol and herbs, fruit, and other flavorings, a shrub uses a base of vinegar to achieve acidity, and is then a mixture of herb and fruit flavors.  A shrub allows the cocktail to skip the ubiquitous citrus used to provide acidity, and gives a whole new range of flavors.

This is a traditional mint julep, but we've substituted the shrub for the mint simple syrup.

3 oz of Roundstone Rye whisky
½ oz of Element lemon mint shrub, more or less to taste, but remember, a little bit goes a long way!
6-10 fresh mint leaves, plus more for garnish

Add mint to a rocks glass with crushed ice, and middle the mint to the ice.  Add the rye and shrub and stir to combine, then garnish with more mint.

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

April 2015 News

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.

London London London London

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.

Singapore Singapore Singapore Singapore Singapore

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!

Qatar

 

Silver medal at the San Francisco World Spirits Competition and 87 points in New York

SFWSC Silver  USC 87 Points

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!"

 

RAMMY15Nominated 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.

 

Upcoming Events

Here are a bunch of really cool events planned at the distillery and in the area:

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.

 

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

March 2015 News

Crocuses by Scott HarrisFebruary...ugh!  Glad that's over!

Enough of all this snow... bring on the spring!!

Despite the dreary weather, February was a pretty good month for us. 

We announced our release of the Barrel Aged Gin coming out in March.  Details on that are below.  We also announced our Art Contest, which will be wrapping up in March as well. 

During February, we also began distribution to California, so if you live in the Golden State, you can get Catoctin Creek now!  Here's how.

So, cheer up, dear folks, spring is just around the corner!

 

Barrel Aged Gin released this month

Old Tom ginCatoctin Creek is pleased to announce the limited release of our Pearousia Barrel "Old Tom" style Watershed Gin.  We took our regular, award-winning Watershed Gin, and set some aside for a time to rest in a re-used Pearousia pear brandy barrel.  The result is a golden, rich, and surprisingly fruity gin which gleams in those cocktails made for Old Tom gins, like the famous Ramos Gin Fizz.

Each 750 mL bottle is bottled at 92.4 proof (46.2% ABV).  The Virginia ABC price is $50.90.

The formal release schedule for the "Old Tom" Watershed Gin is:

At the Distilery:

  • Sunday, March 1 -- Available for purchase to VIP members, until March 14
  • Sunday, March 8 -- "Ramos Gin Fizz" Shake Off Event -- For VIP members, a cocktail party celebrating the new gin with classic cocktail fun!
  • Sunday, March 15 -- Available for purchase to the general public

At Weygandt Wines in DC:

  • Saturday, March 14 -- Chad will be pouring tastings at Weygandt Wines with the new gin, among other Catoctin Creek products

At Hank's on the Hill in DC:

  • Monday, March 16 -- Launch party at Hanks on the Hill from 5pm - 7pm, featuring a $5 happy hour punch and special cocktail menu at $10 apiece.

 

Art Contest - Details and a Special Event!

Catoctin Creek Art CollageWe are proud to announce our first ever art contest.  Intended as a way to support and promote the diverse local art community of Loudoun County, Virginia and surrounding areas, we will accept submissions of art, with a grand prize of $1000 for the winning piece!

Submissions will be accepted until March 13, 2015, at 5:00pm.  The contest will be judged by the employees of the Loudoun distillery, and a winner will be chosen on March 20th. 
We'll announce the winners Sunday, March 29 at 7pm.  We'll have tastings, whisky, and cocktails for our normal fees, but the event is free.  Registration is required to ensure we don't get overly full.  Register for the event, here!
  • Grand Prize:  $1000
  • Second Place:  $500
  • Third Place:  $250

All submitted entries will be eligible for display in our tasting room for the entire month of April.

For full details, entry information, and rules of the contest, please click here.

Pictured above, clockwise from top left, art by Andrew Spell, Jay Cliburn, David Buchanan, and Firefly Imageworks.

Upcoming Events

Here are a bunch of really cool events planned at the distillery and in the area.  If you can't find an event here that suits you, you're just not trying that hard:

Holy cow!  That's a lot of events!!!

For the full list of events, check our events page.

 

Cocktail of the Month – Ramos Gin Fizz

Chad and the Old Tom gin!

This cocktail requires quite a bit of shaking... best to do it with friends!

3 oz Catoctin Creek Pearousia Barrel "Old Tom" Watershed Gin
1/2 oz parts fresh lime juice
1/2 oz fresh fresh lemon juice
1/2 oz simple syrup
4 oz cream
1 egg white
3 dashes Orange flower water
2 drops Vanilla extract
Soda water

Pour all ingredients except soda in a mixing glass, dry shake (no ice) for two minutes, add ice and hard shake for another minute.

Strain into a highball glass without ice, top with soda.

Recipe courtesy Wikipedia.

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 do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

February 2015 News

Roundstone in MumbaiHappy February!

BRRRR!!!!!!! It's cold out there!  Better stay warm with a nice glass of Catoctin Creek!  

We wouldn't want any of you getting frostbite, now would we?!

To warm you up, at right is a photo of Roundstone Rye sent to us from Anish in Mumbai, India.  Great to have fans far and wide on this little blue planet of ours!

Cheers!

 

Catoctin takes GOLD and SILVER in the UK, and Forbes reviews Watershed Gin!!

We are very happy to announce that Roundstone Rye took home the bling-bling in the United Kingdom!  The Wizards of Whisky World Awards, after performing blind tastings of hundreds of spirits from around the world, named Catoctin Creek Roundstone Rye "Cask Proof" its #7 whisky in the grain whisky spirits category, and earning it a gold medal.  That's beating out some pretty big names in the whisky world right now, like Whistlepig, Bushmills, Redbreast and Greenspot, just to name a few!  Roundstone Rye "92 Proof" came in at a very respectable #18 in the same category, earning silver.

And on the same day, we learn that Forbes magazine, in their Food & Wine section, does a spectacular review of our Watershed Gin!  Quoting Adam Morgenstern:

http://catoctincreekdistilling.com/administrator/index.php

While gins can be all over the map these days, Watershed comes across with clear focus. Beautiful juniper nose and taste, with practically no alcohol harshness; amazing considering it’s bottled at 100 proof, higher than most gins. There’s pepper and cinnamon on the finish and it’s incredibly balanced. Sipping it took me out of detective mode — rather than try and figure out the mystery botanicals, I just wanted to sit back and enjoy it.

We couldn't be more pleased!!

 

Announcing - Our First Ever Art Contest!

Art Contest for local artists - $1000 Grand Prize!

We are proud to announce our first ever art contest.  Intended as a way to support and promote the diverse local art community of Loudoun County, Virginia and surrounding areas, we will accept submissions of art, with a grand prize of $1000 for the winning piece!

Submissions will be accepted until March 13, 2015, at 5:00pm.  The contest will be judged by the employees of the Loudoun distillery, and a winner will be chosen on March 20th.
  • Grand Prize:  $1000
  • Second Place:  $500
  • Third Place:  $250

All submitted entries will be eligible for display in our tasting room for the entire month of April. 

Catoctin Creek Art CollageSubmissions should reflect some aspect of Catoctin Creek (the distillery or the creek), life in Virginia, Maryland or Washington DC, and reflect revelry, culture, enjoyment of life, whiskey, drinking, etc.  We give wide latitude for the maximum artistic creativity.  Nearly any submission will be acceptable, including, but not limited to:

  • Landscapes
  • Still Lifes
  • Portraits
  • Sculpture
  • Music
  • Jewelry
  • And any media types:  Watercolors / Mixed Media / Photography / Painting / Ink / etc.

For full details, entry information, and rules of the contest, please click here.

Pictured above, clockwise from top left, art by Andrew Spell, Jay Cliburn, David Buchanan, and Firefly Imageworks.

Scott and Becky named in Southern Living's "50 People Changing the South in 2015"

Scott and BeckyOur big news story of the month of January:  being named by Southern Living as one of the 50 people changing the South in 2015! Booyah! (Question is, do Becky and I count as one or two people?!) 

This is a magazine that my mother has read since I was a baby, and now, what an honor to be included in it!

"We surveyed the region to find the movers-and-shakers who are shaping the South with community-minded ideas and projects. From groundbreaking chefs to designers with a voice, these are the people you’ll want to keep an eye on this year. 

In the middle of Virginia’s wine country, Becky and Scott Harris are making what may be the most Southern of spirits. While many craft spirits claim the title of “handmade,” Catoctin walks the walk with its line of whiskeys, gins, and brandies that are made start-to-finish in [Loudoun] County using locally sourced fruits and rye. Other materials, such as boxes and services, also come from the area, and the team gives back to the land by donating its spent rye mash for cattle farmers to use as livestock feed. Expanding its regional reach, Catoctin creates specialty products for top bartenders and hotels in the Virginia and D.C. area."

Read the full story, here.

 

Upcoming Events

Here are a couple really cool events planned at the distillery:

For the full list of events, check our events page.

 

Cocktail of the Month – Chad's Port Punch

Chad's Port PunchChad came up with this cocktail for a private party for the RAMMY nominations in DC last month.  Easily batched and poured for the masses, it is reminiscent of a sangria or a grog. 

6-8 oranges, peeled (peels saved), 2 sliced, and the rest juiced
8-10 lemons, peeled (peels saved), 2 sliced, and the rest juiced
2-3 cups of sugar
1 bottles of Catoctin Creek Roundstone Rye
1 bottles of Catoctin Creek 1757 Virginia Brandy
1 bottles of port

Place the sugar and citrus peels in the punchbowl and stir roughly to infuse the sugar with the citrus oil in the peels.  Juice the citrus into the punchbowl.  You should have enough juice that the sugar dissolves completely. Keep juicing until the sugar is dissolved.

Add the booze to the punch and stir to combine.  Remove most of the citrus peels.  Float the remaining punch with slices of citrus and top with ice until completely full. 

Serves at least 30-40 people.

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 do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

January 2015 News

Happy New Year! 2015 is here!!

Catoctin Creek Team Photo 2014

From the entire team at Catoctin Creek (pictured above), we say:  "Happy New Year!!"

Wowee!  What a year it's been for us!  2014 had so many wonderful accomplishments, many more than we could list, but some of the highlights were:

  • Our first full year on Main Street in downtown Purcellville — Our new home has proven to be a functional and beautiful setting for making whisky in a town that was once known as a center for Temperance education!  Historic irony at its best!
  • Launch of Catoctin Creek into new markets — Delaware, Massachusetts, and Connecticut.
  • A great season of concerts at the distillery — Amazing talent like Pat McGee, The Alternate Routes and Jim Malcolm.  And some exciting ones for 2015!
  • Delicious monthly dinners featuring Wandering Chef — If you haven't treated yourself to dinner, you're missing a really wonderful experience!
  • Amazing press from national sourcesJim Murray's Whisky Bible, Men's Journal, Daily Beast, Washington Post [1], [2], [3], and National Public Radio.
  • 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 artisanal 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 2015:  Peace, Joy, and Prosperity in the New Year!!
 

Ladies in Whiskey – Becky Harris featured on NPR's Morning Edition!

Becky at the distilleryThank you Allison Aubrey for working Becky Harris into your story on women in whiskey:

Well, now history is coming full circle. There's a vanguard of new female distillers, blenders and tasters.

From Becky Harris, co-founder of Catoctin Creek distillery in Virginia, to Meredity Grelli of Wigle Whiskey in Pittsburgh, these women are finding success as grain-to-bottle distillers.

Harris says the demand for her eco-ganic, rye whiskey is so strong, she's selling every drop she can produce.

Listen or read the full story, here.

 

Upcoming Events

January is one of our quieter months, but even so, we have a couple really cool events planned at the distillery:

If you're making plans for Valentine's Day weekend, be sure to check out our special dinner and a concert:

  • February 13 - Dinner and a concert featuring Andrew McKnight - We'll host one of our regular dinner events at the distillery, but you'll also dine with Andrew McKnight and the whole band from Beyond Borders.  After dinner, it's a concert!  This one will sell out, so be sure to get your tickets now!

For the full list of events, check our events page.

 

Cocktail of the Month – Mulled Cider with Rye

Mulled Cider and RyeThis cocktail comes to us from Sonja Bradfield, author of Ginger and Toasted Sesame.  Sonja has some amazing photographs and a delicious recipe for cider and rye, perfect for a warm winter beverage:

One of my favorite things to drink when the weather gets cold is something warm with a kick like a nice chai tea or a hot toddy. On Thanksgiving my family brewed an impromptu pot of mulled apple cider and for a little extra warmth we added a nip of whiskey. For this recipe I used some apple cider pressed in Virginia and some rye whiskey distilled in Virginia.

...

[This] rye is great in this mulled cider recipe. It’ll warm you right down through your toes. This recipe makes a half gallon but you can easily double that for a bigger group gathering for the holidays. Just let the spices and fruit simmer long enough to get the cider nice and spicy. For an extra kick, you can add a few black peppercorns and maybe a bit more rye.

½ gallon of apple cider
2 satsuma oranges
1 honey crisp apple
3 cinnamon sticks
10 cloves
Catoctin Creek Roundstone Rye whisky

Thinly slice the oranges and apple horizontally.

Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.

Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.

Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.

Garnish with an apple or orange slice, half a cinnamon stick and cloves.

Recipe and photo by Sonja Bradfield, and used with permission.

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 do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

December 2014 News

Welcome to December!  Happy Holidays!!

Christmas Bokeh by Scott Harris

Merry Christmas, Happy Hanukkah and Happiest of Holidays to you all!!  May your every wish come true this holiday season, and may your glass never be empty! 

We have some wonderful gift ideas in our tasting room this holiday season.  Of course, we have a full supply of Roundstone Rye, Mosby's Spirit, Watershed Gin, and our line of fruit brandies (1757 Virginia Brandy, Pearousia Pear Brandy, and Short Hill Mountain Peach Brandy).  But we've also got some nice box sets of the brandy, with signed and dated, individually numbered bottles, and ready-to-give gift baskets, including all you need for a ready-made cocktail kit (like our Gin & Tonic gift basket, and our Roundstone and cocktail book basket).

Come on in this month and see what's in store... and enjoy a tasting while you're there!

And from our family to yours, we wish you Peace on Earth and Good CHEERS!!

 

Join us for dinner this December!

We have a very special holiday dinner planned in December.  We'll enjoy a scrumptious four course dinner, paired with seasonal cocktails.  If you've never been to one of our dinners, they truly are a magical experience.  Check out the video below for a little taste of what dinner at the distillery is all about.

To learn more, or reserve your spot, click here.

Dinner Video

 

FREE Holiday Concert by the Songbirds

The Songbirds

To get you in the holiday spirit, the Songbirds will perform in our tasting room on December 7th, from 1pm - 3pm.  This concert is free, so come enjoy a tasting, bring the kids (they are always welcome), and enjoy this holiday concert from five very talented young ladies!

Click here for more information.

 

Solar Event

Holiday Mixer and Karaoke

Do You Hear What I Hear? The Purcellville Business Association is Stepping into Christmas with Karaoke Karols, a Mixer to celebrate the Most Wonderful Time of the Year and to raise money for Western Loudoun charities. Come to O Little Town of Purcellville on Wednesday, December 17th from 6:00 to 9:00 pm, at Catoctin Creek Distillery, 120 West Main Street. There is a $10 Admission to join the Jingle Bell Rock. If you would like to join in the fun and participate as a solo or group performer to sing about Mistletoe, Holly, Winter, Snow or just Cold Weather, please let us know. Also an Ugliest Christmas Sweater contest will be held on this not-so Silent Night. Mixer guests will vote with for their favorite crooners and the ugliest sweater. All proceeds will be donated by PBA toward Happy Holidays for local charities. PBA is not a charitable organization and donations are not tax deductible as charitable contributions.

Click here for more information.

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

For the full list of events, check our events page.

 

Cocktail of the Month – Balsamic Berry Old-Fashioned

Balsamic Berry Old FashionedThis cocktail uses balsamic vinegar as a shrub. The vinegar provides nice tartness along with the fruitiness of the berry juices.

1½ oz Roundstone Rye
½ oz aged Balsamic vinegar
½ oz Cranberry juice
½ oz berry syrup
2 raspberries for garnish

Combine all ingredients over ice and stir in a rocks glass. Garnish with two raspberries.

Berry Syrup

6 oz blackberries
6 oz raspberries
1 cup sugar
1 cup water

Bring mixture to a simmer for 10 mins, puree and strain.

Courtesy Hannah Blymier.

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 do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

November 2014 News

Welcome to November!

Greetings, Catoctin Creek fans!  We hope you are enjoying the cooler weather with a nice dram of Roundstone Rye or a snifter full of 1757 brandy.  As we approach Thanksgiving, I can think of nothing better to accompany that autumn chill than a nice glass of Catoctin Creek!  (Read on for a really good recipe for Thanksgiving!)

Green Biz Platinum The Fifty Best Gold Artisan Awards Gold

In October, we were very happy to receive two gold medals for Roundstone Rye "92 Proof" from The Fifty Best and the Artisan Awards, and we also received the Platinum Award from the Loudoun Dulles Green Business Challenge!  We don't make whisky just to receive awards, but it is nice to be recognized now and then for the efforts that go into the products.  It's not easy, but we love what we do, so we continue to do it... for you!

We have lots of great things lined up for you this month, so please stay tuned and come join us for something!

 

Cask Proof Release on SATURDAY!!

Cask Proof

The Roundstone Rye Cask Proof will be released at the distillery on Saturday at noon.  This is a once-a-year release, and this year's expression is very special.  At 59.8% ABV (119.6 proof), it is a big, huge rye! Our classic Roundstone Rye, using eco-ganic 100% rye, and as always, MADE BY US, it was aged first in Minnesota white oak and then finished in a red wine Bordeaux barrel that previously aged our 1757 Virginia Brandy. This expression, batch B14E3, is dark, almost reddish in color, with a deep woody, caramel taste with that characteristic rye snap, and a noticeably fruity nose from the presence of the grape. Truly spectacular, and only 283 bottles of this one were produced. It. Will. Not. Last!!!

As of today, only eight cases or so are still available, so be sure to show up early.  I expect it to sell out in a couple of hours.

 

Virginia Oysters and Virginia Cocktails, a perfect pairing!

War Shore Oyster Company

War Shore Oyster BarJoin us at the distillery on Wednesday, November 19, from 6:30pm to 8pm as Brad Blymier, founder of War Shore Oyster Company, and Scott Harris, founder of Catoctin Creek, team up to pair the best local oysters with the best local cocktails!

The evening will include six oysters per person, paired with three cocktails.  We'll also tour the distillery, and each guest will receive a souvenir shot glass.  The cost is only $30 per person.  Space is limited, so purchase your tickets now!

Click here for more information.

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

For the full list of events, check our events page.

 

Cocktail of the Month – Boozy Apple Drunken Raisin Pie

Kitchen ThymeThis month's "cocktail" is not a cocktail. It's a recipe! But why not?!

This recipe comes to us from Melissa Krumbein of Kitchen Thyme, Richmond, Virginia. Check her out at KitchenThymeRVA.com. What better time of the season to make pie than November? And to use Roundstone Rye in the recipe is simply being smart!

Drunken Raisins:
1 cup golden raisins
Pour Roundstone Rye to cover raisins let sit overnight in sealed, air tight container.

Preparation:
Flambé raisins until flame has dissipated.
Remove remaining liquid for pie crust and filling.
Set raisins aside to cool.

Pie Crust Ingredients:
Yield: two 9 inch crusts
1 2/3 cups all-purpose flour
8 teaspoons granulated sugar
8 tablespoons cold salted butter (1 stick), cut into small pieces
2-3 tablespoons bourbon

Preparation:
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Then take 2 tablespoons of the bourbon and mix just until the dough comes together. (Add the last tablespoon of bourbon, if necessary, but don’t overwork the dough or it’ll become tough.) Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Once cooled, roll out 1 disk to cover bottom of pie pan and trim dough over the edge of the pan.

Pie filling Ingredients:
2 tablespoons flambéd Roundstone Rye
6 Stayman apples
2/3 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 tablespoons of unsalted butter

Preparation:
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Combine sugars, flour, cinnamon, nutmeg, and allspice, apples, raisins and bourbon. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry dough and lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 ̊ for 40 minutes, or until top is golden brown and juices are bubbling up. Cool on wire rack.

Kitchen ThymeRecipe courtesy Melissa Krumbein of Kitchen Thyme, Richmond Virginia. Check her out at KitchenThymeRVA.com. Used with permission.

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

October 2014 News

Welcome to October!

Washington Post

September was a big, big month for us!  In September, we received some HUGE press from Sunday's"Travel" section of the Washington Post.  Lavanya Ramanathan wrote a story on what Catoctin Creek is really about:  hand-made craft rye whisky... the real deal:

Here we see how rye is made: not in giant, impersonal vats somewhere in Indiana, but a few dozen miles from home. Scott explains that the first step to rye, in fact, is making something not unlike a hefeweizen — a primordial stew teeming with grains that must ferment to become alcohol. The distillation happens later, in a fancy copper still, which separates the alcohol from the grainy pulp, known as mash, with heat that turns it to gas. Upon cooling, the gas is returned to its liquid form, which is now that brash stuff known as white whiskey. To become the Roundstone rye that has won the company kudos, it goes into oak barrels to age for at least two years.

As the tour wraps up, I spy Becky, a onetime chemical engineer who’s now chief distiller at Catoctin Creek. She’s dragging bins and heavy bags of grains across the floor as if engaged in some kind of demented CrossFit exercise. She stops to check a computer, then resumes the manual labor on her factory floor.

That’s how rye is made, I think.

And I’ll be thinking of it the next time I order a rye old-fashioned.

You can read the entire story, here. It's fantastic!!

 

First Local, eco-ganic Rye

Earlier in the month, we achieved an important company milestone:  our first local, eco-ganic rye!  Since we started this company, we have sought to produce with local, eco-ganic rye, but sadly, there was never enough in Loudoun (or even Virginia) to supply our needs.  There was always lots of rye, but having it eco-ganically produced was difficult.  Further, having it milled eco-ganically was also difficult.

Until now.

Recent upstart, Three Monkeys Farm, who farms the land at Morven Park in Leesburg, harvested their first crop of eco-ganic rye this month, and we produced our first batch of whisky using this local rye!  We still have a long way to go to scale this up to a full-time rye for our uses, but the first batch was a huge success, and we look forward to moving more into the production schedule soon!

Just as important, Locke's Mill in Berryville, Virginia, is now milling grain for us!  Locke's Mill is a meticulously restored 1800's era grain mill, which is still completely powered by water wheel.  We are thrilled to be using grain that was grown within 10 miles of the distillery, in a mill located nearly as close.  Truly, we are seeing our efforts to rebuild an agricultural economy in Western Loudoun beginning to flourish, ever so slowly.

Who knows what the future will bring, but I, for one, can't wait to taste that local, eco-ganic rye whisky in a few years! 

Below are some photos of the new rye, the farm, and the millstone at Locke's Mill.  Click on the photos for larger images.

Three Monkeys Farm Rye Three Monkeys Farm Rye Three Monkeys Farm Rye Three Monkeys Farm Rye Lockes Mill

 

Cask Proof

Cask Proof Release!

It's that time of year again! Our newest expression of Roundstone Rye CASK PROOF will be released this month. We're releasing Roundstone Rye CASK PROOF "Brandy Finished Rye" on Oct. 19 for VIP members, and Nov. 1 for the general public.

This expression of cask proof is very special. At 59.8% ABV (119.6 proof), it is a big, huge rye! Our classic Roundstone Rye, using eco-ganic 100% rye, and as always, MADE BY US, it was aged first in Minnesota white oak and then finished in a red wine Bordeaux barrel that previously aged our 1757 Virginia Brandy. This expression, batch B14E3, is dark, almost reddish in color, with a deep woody, caramel taste with that characteristic rye snap, and a noticeably fruity nose from the presence of the grape. Truly spectacular, and only 283 bottles of this one were produced. It. Will. Not. Last!!!

Info on VIP Club, here: http://catoctincreekdistilling.com/vip-club

 

Beard House

James Beard Dinner at Trummer's On Main - October 9th!

Last month, Catoctin Creek was beyond thrilled to be included with a small list of Virginia's rising star chefs at the James Beard Dinner in New York City.  The event was a resounding success, so everybody decided it was time to do it again... but this time, back home in Virginia!

Catoctin Creek and six phenomenal Virginia chefs will gather again on October 9th at Trummer's on Main to present this epic collaboration and showcase of Virginia agricultural cuisine for local diners and imbibers.

A rare opportunity to experience spirits and cuisine from Virginia's most talented young chefs and distillers in one evening, tickets for this exciting cocktail reception and six-course dinner are now available. Tickets must be purchased in advance, here This is a small venue dinner, so purchase your tickets now, before it's too late!

Beard House

 

Meet the Maker Night at 2941 Restaurant

Scott HarrisOn October 15th, from 6:30 - 8:30pm, join Scott Harris, as he is welcomed by Executive Chef Bertrand Chemel and the entire team at 2941 Restaurant.

Scott Harris, owner of award-winning Catoctin Creek Distillery located in the heart of historic Purcellville, Virginia,  will participate in the first 'Made in Virginia: Meet the Maker' event - an exclusive evening taking place at 2941 on Wednesday, October 15th from 6:30pm to 8:30pm. Priced at $45pp, attendees will have the opportunity to personally meet and chat with Scott Harris, and enjoy a private neat tasting featuring some of Catoctin Creek Distillery's signature spirits including Roundstone Rye, Watershed Gin, and Mosby's Spirit, to highlight a few. Harris will also share the history of the Virginia-based distillery and details on the art of making eco-ganic handcrafted spirits.

In addition, 2941's resident Beverage Director Jonathan Schuyler will be preparing and offering cocktail connoisseurs a special cocktail flight tasting showcasing Catoctin Creek spirits. Throughout the evening, guests will also enjoy an assortment of sweet and savory small bites prepared by Executive Chef Bertrand Chemel and Pastry Chef Caitlin Dysart. Following the event, guests will be sent home with special takeaway treats from both 2941 and Catoctin Creek Distillery.

For additional information regarding the event, please call 703-270-1500. To purchase tickets, please visit https://www.giftrocker.com/secure/Order/?h=b1ebed78.

Meet the Maker at 2941

 

100 Year Old Whiskey Tasting

Bridgewater RyeBefore Scotch, before bourbon, there was rye whiskey! Many people don't realize the important history that rye whiskey played in the United States. Before the Revolutionary War, rum was the predominant spirit of the colonies, but after the revolution, the British cut the colonists from sources of sugar cane. America had to look internally for a source for distilled spirits, and rye grain was abundant and easily available. George Washington distilled rye whiskey at Mount Vernon, and the Whiskey Rebellion in western Pennsylvania was fought over rye whiskey. Bourbon and Scotch came much, much later. Rye was king!

We love this history, so we are thrilled to have obtained exactly one bottle of rye whiskey that was bottled in 1914. An anonymous donor has requested that we open and taste the contents of this bottle of whiskey that has been in his family since before Prohibition. The whiskey is called "Bridgewater Rye Whiskey", distilled in 1906 at the Eagle Distillery in Stanley, KY, and bottled in bond in 1914, exactly 100 years ago! This 8 year old spirit is still sealed with its tax stamp. We'll open it and share tastes of this one of a kind spirit this one night only.

You will never have an event like this again. Do not miss this!

There is no fee to participate, but you must be a VIP member to receive an invitation to this event. For more details on the VIP club, see the VIP Club section, above.

Date: Sunday, October 19
Time: 7:00pm
Where: Catoctin Creek Distillery
120 W. Main St
Purcellville, VA
Price: Free, for VIP members only

 


Eagle Distillery, Stanley, Kentucky

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

  • October 9 - James Beard Dinner at Trummer's - Six amazing chefs team up with Catoctin Creek for an encore performance of our NYC dinner!
  • October 15 - Meet the Maker at 2941 - Scott will join the team at 2941 for a fun night of cocktails and small bites.
  • October 19 - 100 Year Old Rye Tasting - Join us for a chance to taste a bottle of 100 year old rye whiskey!  VIP only!
  • October 19 - Cask Proof Release - VIP members can enjoy the early release of "Brandy Finished Rye" at nearly 120 proof!
  • October 24 - Dinner at Catoctin Creek - Dine with us as we pair cocktails with a sumptuous four course meal!

For the full list of events, check our events page.

 

Cocktail of the Month – Boulevardier

BoulevardierThe Boulevardier was invented during Prohibition, when an out-of-work American barman, named Harry McElhone, set up Harry's New York Bar in Paris. Similar to a Negroni, this cocktail substitutes whisky for gin, and in our version, we substitute Aperol for Campari, giving the cocktail a lighter, candied texture.

1¼ oz Catoctin Creek Roundstone Rye "92 Proof"
1 oz Aperol (or Campari, if you wish)
1 oz Carpano sweet vermouth
Orange twist for garnish

Combine all ingredients on ice, stir and strain into a cocktail glass. Garnish with a twist of orange.

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

September 2014 News

Welcome to September!

Autumn is on its way, and we could not be happier!  This has been an odd, strangely cool and wet summer, and if it's all the same to you, I'm ready for cooler nights, changing leaves, sweaters, and whisky!  We've got some amazing things lined up for the fall, so stay tuned and check out the cool things below!

 

Roundstone Rye 92 Proof

Men's Journal – Catoctin Creek is One of Five Great American Craft Whiskeys

Thanks go out to Jason Diamond, from Men's Journal, for calling out five American craft whiskeys doing it right!  We were thrilled to be named among other fine whiskey makers like FEW and Dry Fly, producing great new American whiskey:

A bottle of Roundstone Rye 92-proof is what you're looking for if you want your socks knocked off. Just the amount of spice you'd expect from a great rye, but it won't have you breathing fire. If you're looking for something a little more subtle, a bottle of sweet and spicy regular Roundstone Rye should always be within reach. You can't ever go wrong with Catoctin Creek. 

Wow!!  To read the entire story, click here.

 

Announcing the Catoctin Creek VIP Club!

We've had lots of requests for this, so without further adieu...

If you would like to get the inside scoop on rare releases, VIP member-only parties, and other goodies, you should become a member of our VIP Club!  Membership in the club is $300 per year, and includes these great benefits:

  • Dinner for two at the distillery - Join us on one of our regular distillery dinners.  You and your guest dine with us! (A $200 value!)
  • 20% off all distillery merchandise - Everything in our store, except alcohol (per ABC regulations)
  • 20% off all events - Concerts, parties, etc.  (Private events excluded, of course)
  • 20% off all distillery facility rental fees - Plan your next rehearsal dinner, corporate function or birthday party at our place!  (A $240 value!)
  • Choice of membership hat or t-shirt
  • Free unlimited tours all year - For you and three guests.
  • First access to new and limited release items - Items like Roundstone Rye Cask Proof, Apple Brandy, and Barrel-Aged Gin
  • VIP invitation to exclusive parties at the distillery - Come experience rare behind-the-scenes tastings, VIP members only!

To purchase a membership, simply contact us at the distillery by telephone at 540-751-8404.  We will take your credit card payment over the phone and you'll receive our membership package in the mail!  Or, if you prefer, you may download and print our VIP registration brochure.  Fill out your details and mail or email it to us at the address on the back of the brochure.

 

100 Year Old Whiskey Tasting

Bridgewater RyeBefore Scotch, before bourbon, there was rye whiskey! Many people don't realize the important history that rye whiskey played in the United States. Before the Revolutionary War, rum was the predominant spirit of the colonies, but after the revolution, the British cut the colonists from sources of sugar cane. America had to look internally for a source for distilled spirits, and rye grain was abundant and easily available. George Washington distilled rye whiskey at Mount Vernon, and the Whiskey Rebellion in western Pennsylvania was fought over rye whiskey. Bourbon and Scotch came much, much later. Rye was king!

We love this history, so we are thrilled to have obtained exactly one bottle of rye whiskey that was bottled in 1914. An anonymous donor has requested that we open and taste the contents of this bottle of whiskey that has been in his family since before Prohibition. The whiskey is called "Bridgewater Rye Whiskey", distilled in 1906 at the Eagle Distillery in Standley, KY, and bottled in bond in 1914, exactly 100 years ago! This 8 year old spirit is still sealed with its tax stamp. We'll open it and share tastes of this one of a kind spirit this one night only.

You will never have an event like this again. Do not miss this!

There is no fee to participate, but you must be a VIP member to receive an invitation to this event. For more details on the VIP club, see the VIP Club section, above.

Date: Sunday, October 19
Time: 7:00pm
Where: Catoctin Creek Distillery
120 W. Main St
Purcellville, VA
Price: Free, for VIP members only

 


Eagle Distillery, Stanley, Kentucky

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

For the full list of events, check our events page.

 

Cocktail of the Month – Peanut Old Fashioned from Dogwood Tavern

Peanut Old FashionedThis recipe comes to us from Dogwood Tavern in Falls Church, Virginia, and celebrates everything Virginia:  peanuts, honey, and Roundstone Rye!  Give yourself some time in advance to infuse the rye when making this recipe.

2 oz Peanut-infused Catoctin Creek Roundstone Rye*
¾ oz Virginia honey syrup (equal parts honey and hot water)
2 dashes Angostura bitters
Lemon peel
Brandied cherry

Combine all the ingredients into a chilled pint glass filled with ice.  Stir the drink about 30 times.  Strain into a large rocks-filled double old fashioned glass.  Express the lemon peel over the top of the cocktail, rim the glass with it and drop it in along with a brandied cherry.

*Peanut-Infused Roundstone Rye

3 cups dry roasted Virginia peanuts (unsalted)
1 liter of Catoctin Creek Roundstone Rye

Remove the skins from the peanuts.  Rough chop peanuts (not much). 

Combine the peanuts and rye in a container shake a couple times and place in a cool dark place.  Shake the container around 5 times during the 12 hours that the peanut rye infusion is going.  Place the infusion into the freezer for 12 hours.

Strain the Infusion through a fine mesh strainer, then through cheese cloth. Place the infused rye back into the Roundstone Rye and label the bottle.  Make sure to clean the outside of the bottle for anyone who might have allergies.

Recipe and photo courtesy of Dogwood Tavern and used with permission.

See this cocktail and over one hundred more on our cocktails page.

 

In Closing...

As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

August 2014 News

Welcome to August! A note about 'craft' spirits.

There was a rather large flurry this week when The Daily Beast broke a story on how much of the craft whisky in the market today comes from a single mega-factory in Indiana.  Not usually ones to wade into controversy, we did receive a ton of questions, and if you're interested, you can read my statement on this controversy, here.

Suffice it to say that Catoctin Creek has always been a made-from-scratch brand, and always will be!  Why?  Because that's what we love to do:  making the finest craft eco-ganic spirits, from scratch, just for you!

 

Big news month! New bottling line and we're now in Massachusetts!

Bottling Line July was a great month for us!  We finally received our new bottling line, which will allow us to bottle a heck of a lot more (that's a scientific amount) of whisky, brandy and gin.  Why?  Because we are continuing to expand our markets, and our newest foray is into Massachusetts.  We see lots of opportunity in New England, and felt that now was the right time to enter the state.

Rest assured, dear Catoctin Creek fans, we will still continue the much beloved bottling workshops!  They are so much fun, and people enjoy them so much, that we'll continue to do them on a quasi-monthly basis.  Just stay tuned to our newsletters, and you'll always be in the know!

 

Come and learn about our super popular barrel-aged maple syrup!

Langdon WoodIf you've been to our tasting room, you've almost certainly sampled that divine barrel-aged maple syrup. Well, now you can come and meet the maker of this wonderful syrup, the wonderful Art Drauglis!

Art lives and works in DC, but will be with us one day to meet and greet with the customers, and answer questions about his wonderful maple syrup. He'll be in the tasting room on Sunday the 23rd of August, from 1-6pm. We'll have maple-syrup based cocktails and all syrup will be 10% off that day!

See you Sunday!!!

What: Meet the Maker - Art from Langdon Wood
Where: Catoctin Creek Distillery
120 W. Main St.
Purcellville, Virginia
When: Sunday, August 23, 2014
1:00pm - 6:00pm
Price:

Regular tasting room prices

10% off Langdon Wood Syrup bottles

 

August is Epicurience Month!

We have three AWESOME events lined up at the end of August for you!  Here they are:

Cork Wine Bottle

Grand Tasting at Morven Park

Click here to learn more and register!

At the very heart of Epicurience Virginia, the Grand Tasting is a culinary adventure like no other. This day-long edible showcase brings farm-to-table food, award-winning wines, notable chefs, live bands, and lots of other delicious diversions to the grounds of gorgeous Morven Park.  Guests of the Grand Tasting will experience a whirlwind of activity options in Leesburg’s picturesque garden estate, from chef demos and wine seminars and pop-up wine shops.  (Pssst! Catoctin will be there with a GORGEOUS specialty cocktail for the day!)

  • Sip! There’ll be a multitude of unique Virginia wines to sample from boutique producers and master winemakers.
  • Taste! From cheese makers to pie bakers, celebrated chefs to artisanal producers, the grand tasting tent will feature delectable samples of perfectly paired local cuisines.
  • Learn! Seminars will run throughout the day in the Education Tent, schooling visitors on all things Virginia wine – grape varietals, growing conditions, tasting notes, and more.
  • Watch! Some of the region’s best chefs will slice, dice, and showcase their talents in the Chef Demonstration Tent. Talented toques from 2013′s event included Chef Kazuhiro Okochi of KAZ Sushi Bistro and Chef Roberto Donna of Al Dente Ristorante demonstrating their kitchen prowess.
  • Shop! There’ll be glasses, bottles, and other wine swag for sale so tasters can take some Virginia wine home or share a bottle with friends and family on the lawn.

The Fab 40's at Oatlands

1940's Party at Oatlands

Click here to learn more and register!

$95 per person for Fabulous 1940s themed, tented party at Oatlands!  Featuring Doc Scantlin's Palmettos, cocktails by Catoctin Creek, wines by Fabbioli Cellars, and food by Magnolias at the Mill.  Ticket includes an evening of music and dancing, two drink tickets, and heavy hors d'oeuvres.  1940s style attire welcome, but not required.

Magnolia's

Catoctin Creek Cocktail Dinner at Magnolia's

Click here to learn more and register!

Please join Catoctin Creek as we invite you to a delicious four course dinner at Magnolia's at the Mill.  Our dinner will begin at 6:30pm at Catoctin Creek Distillery, as Scott and Becky, founders of the distillery, greet you with warm smiles and cool cocktails.  We'll tour the distillery and describe for you the magic behind the whisky business.  This sets the stage perfectly for the second part of the evening:  dinner!

After your private tour of the distillery, we'll walk together a short stroll to Magnolia's, where the table will be set for a delicious four course dinner, expertly paired with Catoctin Creek cocktails designed by Magnolia's.  Scott and Becky will join you for dinner, as we describe for you the intricacies of pairing cocktails with meals.  It will be a wonderful August evening!

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

  • August 15 - Buncearoo Concert - Come and see Callaghan, a beautiful artist from the UK.
  • August 16 - Guest Bartender Series - Josh McCabe from the Hamilton mixes it up with cool, seasonal fruit cocktails.
  • August 22 - Dinner at the Distillery - Another wonderful Wandering Chef dinner, with awesome cocktail pairings.
  • August 23 - Meet the Maker - Art Drauglis of Langdon Wood Maple Syrup is in our tasting room!
  • August 30 - Epicurience Grand Tasting - Catoctin will be pouring at Morven Park at this festival of food!
  • August 30 - 1940's Party at Oatlands - After the Morven Park event, join us for an evening of dancing and cocktails, 1940's style!
  • August 31 - Catoctin Dinner at Magnolia's - Chef Carp and the gang at Magnolia's have cooked up a lovely menu with cocktails too!

For the full list of events, check our events page.

 

 

Cocktail of the Month – Pêche de Mode

Peche de modeThis cocktail was our feature cocktail at Tales of the Cocktail 2014 in New Orleans.  Another creation of our wonderful brand ambassador, Chad Robinson, this is a new take on an old fashioned.

2 oz Catoctin Creek Roundstone Rye 92-proof
1/2 barspoon molasses (about 1/2 teaspoon)
1/2 barspoon superfine sugar
4 dashes Fee Brothers peach bitters
Lemon peel for garnish

Add molasses and sugar to the bottom of a mixing glass. Add bitters and stir to start to incorporate the bitters, sugar and molasses. Add rye whiskey and stir until the sugar has completely dissolved. Fill the mixing glass with ice and stir until cold. Strain into a double old fashioned or rocks glass with a large cube of ice. Peel a strip of lemon and express the oils over the top of the cocktail and discard the lemon peel.

Courtesy Chad Robinson.

See this cocktail and over one hundred more on our cocktails page.

 

In Closing...

As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

July 2014 News

Fireworks

Welcome to July!  Happy Birthday, America!

And WHAT could be more American than hand-crafted whisky?  We go together like Mom and apple pie! (And both Mom and apple pie could use a slug or two of Roundstone Rye from time to time-- am I right?)

We're very happy to have summer fully upon us.  We have so many events planned this month, it's almost hard to keep up!  Have a look below and join us at the distillery soon!

Great Reviews in June for Roundstone Rye and Mosby's Spirit

In June, we received two FANTASTIC reviews from Whisky Bible and Whisky Advocate, two of the world's leading authorities on all things whisky.

Jim Murray's Whisky Bible 2014 (10th Anniversary Edition), reviewed Roundstone Rye Cask Proof (batch B12E1), and scored it an 88.5!  The review, as these tend to be, was all over the place, like a big happy golden retriever puppy:  The rye is chaotic, unexpected, youthful, crazy, and yet, still totally loveable:

"A truly huge rye... Through a combination of sheer delicious belligerence and chutzpah has your taste buds swooning. Great fun!"

Lew Bryson, in the summer 2014 issue of Whisky Advocate, (re-)reviews Mosby's Spirit, our beautiful unaged rye spirit, and gives it a score of 82:

"The second craft rye I'm revisiting. Mosby's is still 100% rye and unaged, but the nose is more fun: some green pear and melon esters in there with the grassy rye spice. It's nicely smooth on the tongue, delivers exactly what the nose promised, plus a shot of fresh-cracked black pepper...and a much longer finish these days. Greatly improved; a good white whisky."

Dinner at Catoctin Creek

DessertHave you seen this dinner for a while now, and thought about coming?  Now's the time to join us!  Everyone who's ever come has an amazing time and is delighted with the dinner and cocktail pairings.  Here is the menu to tempt you further (yes, there will also be cocktails!):

Summer Roll of 5 Spice Roasted Duck and Shrimp,
Rice Noodle and Summer Vegetable Salad, Sweet Soy and Ginger Gastrique
~
Our Panzanella Salad with Fresh Baked Foccacia:
Red Onions, Arugula, Roasted Red Peppers, Local Tomatoes and Basil Puree
~
Cajun Rubbed Pork Tenderloin
Wild Rice Pilaf with Lothar’s Andouille Sausage and Fresh Corn, Slow Roasted Pork Belly in Fennel Chutney Glaze
~
Rustic Tart of Roasted Local Peaches,
With Ricotta and Lemon, Cinnamon-Vanilla Chantilly Cream

Find out more at http://catoctincreekdistilling.com/events/820-catoctin-cocktail-dinner.

Guest Bartender Series - Donato Alvarez from Sixth Engine

Donato AlvarezIn July, we welcome Donato Alvarez of Sixth Engine to our tasting room.  We are now in our seventh month of this Second Saturday tradition.  Each month, we invite one guest bartender from around the area to join us for a day to highlight three special cocktails using Catoctin Creek spirits. Tastings that day will include these wonderful creations for the regular price of $10 per flight, and Donato will be available most of the day for people to meet him, ask him questions, and generally have a great time!

What: Guest Bartender Series - Donato Alvarez
Where: Catoctin Creek Distillery
120 W. Main St.
Purcellville, Virginia
When: Saturday, July 12, 2014
12:00pm - 4:00pm-ish
Price: $10 for a flight of three cocktail tastings

 

Upcoming Events

There are a variety of great events planned for the month that should prove entertaining and educational:

  • July 12 - Guest Bartender - We welcome Donato Alvarez from Sixth Engine to our tasting room!
  • July 14 - Sip & Sew - Local artisans team up, or "sewing under the influence!"
  • July 18 - Loudoun Chamber Mixer - Meet fellow businesses while sipping a cocktail and enjoying light snacks in our tasting room.
  • July 18 - Buncearoo Concert - We present Taylor Carson!  Live!
  • July 25 - Dinner at the Distillery - Our ever popular monthly dinner!  Join us!

For the full list of events, check our events page.

Cocktail of the Month – Rye Tye

Rye TyeThis was the feature cocktail by Catoctin Creek at the RAMMYS 2014.  We were honored to have been named finalists in the Best Producer category, and to celebrate, Chad Robinson created a specialty cocktail just for the event.  Think Mai Tai but with rye!   You'd never guess there wasn't rum in this drink!

1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Mosby's Spirit
¾ oz lime juice
½ oz Pierre Ferrand dry Curaçao
¼ oz Fee Brothers Orgeat syrup
¼ part rich simple syrup (2 parts sugar, 1 part water)
Mint and lime garnish

Shake ingredients together and strain into an ice filled glass.  Garnish with lime and a sprig of mint.

Courtesy Chad Robinson.

See this cocktail and over one hundred more on our cocktails page.

In Closing...

As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!

Cheers!
Scott & Becky

Latest News

FDA rescinds fees charged to distilleries making hand sanitizer - NBC 4

Early in 2020, when the country was beset by the COVID-19 pandemic, craft distilleries all across the nation stepped up to fill the void in hand sanitizer, pivoting their businesses to produce WHO-formula sanitizer that was FDA approved. The ACSA...

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Becky & Scott Harris named to Imbibe 75

2020 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...

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The 30 Best Whiskeys of 2020: Wine Enthusiast

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...

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404


Trip Advisor Certificate of Excellence

Virginia is for Lovers

Latest Events

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

  JAN - FEB 8-12   Art of the Cocktail Class – 2nd time, we're still ONLINE! 7:00pm—9:00pm Catoctin Creek is pleased to present, our SEVENTH year of this six-part educational series on the art...

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