September arrives! Catoctin settles in to its new home.
With the last gasp of summer upon us, Catoctin Creek is now officially settled into our new home on Main Street in Old Town Purcellville. Soon, the weather should be turning cooler, an excellent time for enjoying whisky and brandy.
We spent the entire month of August getting moved from our old facility on Richardson Lane, a location which is now closed entirely for us. We are now fully up and running at 120 W. Main Street. Our tasting room has been buzzing (sorry for the pun) since we opened, but more importantly, Becky and Greg have now established full production in the new facility. Starting in September, we will double again our production, a move which was desperately needed to meet demand.
In short, the new facility offers us more production space and a nicer tasting room experience for our customers. We sure hope you'll stop by and see us! We think you'll love what we've done with the place.
Production Resumes at Catoctin Creek
Here are a few photos of the new production operations at Catoctin Creek. In the first photo, Greg mashes the first rye mash on Main Street. In the second photo, Becky closely monitors her new still as we produce the first run of Roundstone Rye. Inside the still (third photo), the fermented rye mash is agitated while heated to boiling. Finally, the last photo depicts the spirit bouncing around in the bubble cap of the still's column, an important step in rectifying the spirit and making it totally delicious!
Grand Opening Weekend was a hit!
We want to thank everybody who came out to see us during our grand opening weekend. Especially we want to thank Andrew McKnight and Beyond Borders, and Laissez Foure, who provided musical entertainment for the weekend, and Eric Buckland, who signed his collection of Civil War books for our customers all Saturday.
Our new tastings are a big hit, and our tours now include a bit of Purcellville history, talking about our new building, which was built in the first year of Prohibition. And as always, you'll learn quite a bit about our whisky production operations.
If you haven't been by yet, please come on up and see us! We are now open seven days a week: Mon-Fri 10-5pm, Sat 12-7pm, and Sun 12--5pm.
Solar array now powers the distillery
We always strive to be good stewards of our planet. Our production operation is a zero waste facility, whereby we turn all our waste alcohols into cleaning products, and all of our spent mash into cattle feed. But we've stepped it up by installing a 41kWh solar array on our very large rooftop. The nearly 6000 sq ft. array is now producing 85% of our electricity needs, and on very sunny days (like today), actually returning energy into the public grid. The array produces the equivalent of five households of electricity, and moves us closer to being a very responsible, sustainable whisky factory.
To get a glimpse of the array, peek from the back of the public parking lot next to our building. (I need to figure out how to include the array on the tours! Perhaps an escalator is in order...)
As you can see, there are a variety of great events planned for the month that should prove entertaining and educational. Here is the full list:
- September 6 - Cocktail Dinner at the Distillery - The Wandering Chef is back and we're enjoying another five course with cocktails! SOLD OUT
- September 6 - Charity in Chocolate - How about a fashion show entirely based on chocolate at the Hotel Mandarin in DC?
- September 8 - Bottling Workshop - This one is still open! Here's your chance to join us for a bottling workshop!
- September 13 - Catoctin House Concert - Another great concert featuring Barnaby Bright at Catoctin Creek! Buncearoo presents!
- September 14 - Cocktail Dinner at Aldie Mill - Now in our third year, this event is very popular and sells out quickly! History, cigars, whiskey, and food... what's not to like?
- September 21 - Beer, Bourbon, and BBQ Festival - Join us in Reston for an afternoon of beer, barbeque, and of course, our spirits!
- September 30 - Whisky Dinner at Bourbon Steak in DC - Dinner and drinks at the Four Seasons in DC. What a great thing for a Monday!
For the full list of events, check our events page.
Cocktail of the Month – The Bloody Mosby
I'm bringing this one back because it has been hugely popular in our new tasting room. It is like a Bloody Mary, but how about we let some of that rye grain flavor shine through?
Nature's Promise eco-ganic vegetable juice
1 oz. Catoctin Creek Mosby's Spirit
Juice of one half fresh lemon
Dash of Worcestershire sauce
Dash of Cholula hot sauce
Sprinkle or two of Old Bay seasoning
Dash of black pepper
1 tsp of good quality horseradish
½ oz. clam juice
Fill a large glass half way with ice. Cover ice with tomato juice. Add Mosby's Spirit, lemon juice, Worchestershire and Cholula, pepper, Old Bay, horseradish and clam juice. Shake vigorously for a minute, then pour into a tall glass and top with ice. Garnish with celery stick.
See this cocktail and over one hundred more on our cocktails page.
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!
Remember, "Think Global, Drink LOCAL!"SM
Scott & Becky