News

September 2013 Update

Catoctin Creek Grand Opening

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!

Production at Catoctin Creek Production at Catoctin Creek Production at Catoctin Creek Production at Catoctin Creek

Grand Opening Weekend was a hit!

Tasting Room at Catoctin CreekWe 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 at Catoctin CreekSolar 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...)

Upcoming Events

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

Bloody Mosby

Bloody MosbyI'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
Celery stick

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.

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!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

August 2013 Update

Welcome to August!  We are moving to Main Street!!

Catoctin Creek SignIt is finally here!  August 2013!  As we planned, we will be moving up to Main Street this month!  This coming weekend, we will disassemble the operation at Richardson Lane, leaving that site forever, and move our equipment and inventory up to the charming downtown section of Main Street.

We hope you've been stopping by to see the progress each week.  There has certainly been a lot going on, and this is the "mad rush" to the finish that is common with these large construction projects.

Overall, we are very happy.  Mullally Construction Company, W.A. Brown and Associates, and PRESERVE/scapes Consulting have been excellent partners in realizing our vision of a modern microdistillery in a historically important building.  We strove to build a modern and energy efficient factory and tasting room, while respecting, maintaining, and preserving the history of the building we purchased. 

We hope you like it when you come to see us! 

Soft opening will be August 9th-ish... just poke your head in... if we're there, we're open!

 

Grand Opening Weekend Announced!

Case Building New ElevationCatoctin Creek will celebrate the GRAND OPENING of the new distillery on Main Street in Old Town Purcellville!  Come and join us all weekend beginning Friday, August 23rd to Sunday, August 25th.  We'll be doing tastings, tours, and you'll get a chance to meet the owners and learn about the massive renovation project in the historic Case Building.

We'll have book signings, civil war re-enactors, and live music by Andrew McKnight and Beyond Borders on Saturday!  Plus all Catoctin Creek store merchandise will be 15% off for the weekend!

You DO NOT want to miss this incredible weekend!

 

EPICURIENCE Weekend!

Epicurience

Epicurience Virginia is a celebration of the amazing food, wine, and spirits that Loudoun County has to offer.  In partnership with Saveur magazine and Visit Loudoun, Catoctin Creek is participating in FOUR unique events during Labor Day weekend.  Be sure to join us for one of these great events!

Simple Syrup CocktailsHerb Garden Simple Syrups - Easy to Make Cocktail Syrups

Herb GardenCocktail culture is back!  Are you ready? 

The simple cocktail is a mixture of spirits, sugar, fruit and water.  We'll spice it up with herbs from our own herb garden. Learn how to make simple syrups from lavender, basil, rosemary, citrus peel, and more.  We'll show you how these flavored syrups combine with spirits to make beautiful cocktails and truly one-of-a-kind non-alcoholic sodas. 

Workshop will be led by Emily Landsman, brand ambassador for Catoctin Creek.

Click here to for more information and to register.

 

Roaring Twenties Party at Oatlands

FlappersJoin us for a very special Roaring Twenties Party at Oatlands Plantation in Leesburg, Virginia!  Bring out your best 1920's attire, and enjoy sipping vintage cocktails made with Loudoun County's own Catoctin Creek spirits!  There will be food, singing, dancing, cigars, and more!  All under the beautiful shadow of the historic Oatlands plantation.  Take an intimate stroll through the carefully manicured gardens with your partner, or smoke cigars with the guys by the patio.  This will be an evening never to forget!

And don't worry... in case the "fuzz" shows up, this party is legit!

Click here to for more information and to register.

 

Cleaning the StillDistilling Workshop - How Whisky is Made

From the foggy glens of Scotland to the backwoods of Kentucky, whiskey has been distilled for centuries.  Learn how with a private workshop with Scott Harris, founder and distiller of Catoctin Creek distillery.  Using processes that mimic 18th century methods, you'll learn how we mash, ferment, distill, barrel-age, and bottle our spirits, with live demonstrations, including a real distillation. 

We will also perform a sensory evaluation of various spirits during the workshop.  Catering provided by Magnolia's.

Click here to for more information and to register.

 

Private Behind the Scenes Tour at Catoctin Creek

Tours and Tastings

Ever wonder what really happens at a distillery? 

How hard was it to start Loudoun's first legal distillery since Prohibition? 

What's it like to renovate a 100 year old building and build a distillery in it? 

How long does it take to age brandy? 

If you have questions like these, you'll enjoy the private tour with Catoctin Creek founder and distiller, Scott Harris, as he guides you through a private behind the scenes tour of their newly renovated distillery.  Limited to 25 people, this will be an exclusive private tour unlike the typical weekly tours.

The tour will conclude with a sampling of the distillery's spirits.

Click here to for more information and to register.

Upcoming Events

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:

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

Cocktail of the Month – The Grey Ghost Cocktail

Mosby's SpiritThis name of this recipe is a dual nod to Colonel John S. Mosby (the Gray Ghost) and its use of Citrus Earl Grey tea. Perfect for Loudoun County’s Colonial and Civil War history.

2 oz Catoctin Creek Mosby’s Spirit (Steeped with Earl Grey Tea, see below)
2 dashes Angostura or Peychauds bitters
1 oz Cointreau liqueur
1 oz Rose’s lime juice
1 Maraschino cherry

Mix Mosby’s Spirit, Bitters, Cointreau and Lime Juice with Ice in a Shaker. Strain into rocks glass over Ice Cubes. Garnish with a cherry and start making your second round.

To Infuse the Mosby's Spirit

The key in this recipe is the advance preparation of the Mosby’s Spirit. Take one bottle and empty it into a bowl. Add seven Earl Grey Tea Bags and steep for 30 minutes. When removing the tea bags, do not pinch or squeeze them to get any liquid out, as they will render your brew bitter with tannins. Refill your bottle with a funnel and you are good to go.

Courtesy Arun Iyer 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

July 2013 Update

Welcome to July!  Construction winding up...

Catoctin Creek SignAs June gives way to July, and the full heat of summer is upon us, we are finally winding up our work on Main Street.  The new building isn't quite done yet, but will be soon.  Propane tanks are in the ground, sewer is hooked up, we should have water and electrical in the next week or two, and most of the infrastructure is complete inside the building.  We still have a tasting room to finish, several small items like concrete and masonry repair, sprinkler inspection, and all the cabinet work.  But we're really making great progress, and hope to be in the building for a soft opening this month! 

Look for a major announcement when we move over to the new building... coming soon.

Erecting the Catoctin Creek sign  The Case Building Plaque

 

Nice review in the Washington Jewish Week

L'Chaim in Washington Jewish WeekA while back, we performed a tasting at a big synagogue in Potomac, Maryland.  Joshua E. London and Lou Marmon were on hand to interview us, and also provided a review of the Roundstone Rye.

One day a few years back, Scott Harris — founder and general manager of Catoctin Creek Distilling Co. in Loudon County — was sitting at his desk at one of the various Washington, D.C., defense contractors when he had an epiphany. As he puts it, “I was working on the 30th revision of a Powerpoint package which I knew nobody would ever read. I said to myself, ‘There has to be something more to life than this.’ ”

So after 20 years building a software career in telecommunication systems and government IT solutions, Harris wanted something more rewarding. “At that moment,” he says, “I was swept back to a quarter century earlier, when I was a 15-year-old intern working in a winery. That was a job that I really enjoyed — the satisfaction of working with my hands, producing something, and having people appreciate what I had produced. It was this kind of job that I now felt myself seeking. But this time, I thought, I’d focus on spirits. I wanted to start a distillery.”

To read the full article, click here.

Upcoming Events

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

And in August, which is just around the corner, we have a couple events to keep you abreast of:

  • August 1 - Best of Baltimore - Food, cigars, whisky, and civil war history!
  • August 23-25 - Grand Opening Gala - We may soft open in July, but we'll kick it off in style this weekend!

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

An extra special recipe for you!

Normally, we only do one recipe per month, but this month, we couldn't resist sharing this one with you.  It is so darned yummy!

Roundstone Rye Ice Cream SundaeSummer. 

It's hot outside. A nice summer cocktail is cold. Ice cream is cold. Why wrestle with which one to enjoy first? Have them at the same time with our Catoctin Creek Manhattan Sundae. Using our eco-ganic 100% rye whisky, we created this delicious summertime delight. Remember, a real Manhattan cocktail should be made with rye, so only the best rye will do in our ice cream treat...and in your glass!

Roundstone Rye Ice Cream

1¼ c. sugar
2 c. whole milk
2½ c. cream
4 T Catoctin Creek Roundstone Rye
1/4 tsp vanilla extract
Few drops of almond extract
Heavy pinch of salt

  1. Whisk the milk, sugar, and salt together until the sugar is dissolved.
  2. Add the cream and gently stir to combine. (You don't want to make butter!)
  3. Add the Roundstone and almond extract and gently stir to combine.
  4. At this point you can either use your prepared ice cream maker according to its directions, or you can simply pour the mixture into a large glass bowl, cover with plastic wrap so it touches the mixture, then cover with a lid, and place it in the freezer. If you go this route, you may want to take it out of the freezer every hour or so for a few hours and give it a stir until it starts to get really firm.
  5. Freeze at least overnight before enjoying, 24 hours would be better.

Note:

  • The ice cream won't totally freeze solid because of the alcohol in the mix, so it will have a consistency almost like soft serve
  • Also, you folks lucky enough to have a bottle of wonderful Roundstone Rye Cask Proof, I know what you're thinking, and DON'T DO IT!

Vermouth Syrup

3 cups of sweet vermouth of your choice
1 cup of sugar
Pinch of salt

Combine vermouth, sugar, and salt in a saucepan and bring to a boil. Reduce heat and simmer until syrupy. Allow to cool and pour into a squeeze bottle. Keep in the refrigerator.

(If the syrup gets too thick, add a teaspoon of vermouth to thin it out.)

Whisky Cherries

Cherries of your choice, carefully pitted (REAL cherries, please. Not marischino.)
Catoctin Creek Roundstone Rye

    1. Add cherries to a glass jar with a tight fitting lid.
    2. Add enough Roundstone to cover the cherries.
    3. Cover the jar and put it in the fridge.
    4. At this point, you can forget about them for a long while, but if you want to use them, give them at least a week in the jar to soak up the goodness.

(Don't forget about that liquid! It's marvelous in almost any cocktail.)

Assemble the deliciousness

      1. 1 or 2 hefty scoops of Roundstone Rye Ice Cream in the bottom of a lovely sundae glass.
      2. Pour over the vermouth syrup.
      3. Sprinkle with chopped salted almonds .
      4. Add the tiniest dollop of whipped cream, fresh if you can make it.
      5. Garnish with a Roundstone Rye cherry.

Remember to breathe normally as you eat this sundae. You will be temped to inhale the whole thing in one bite, but just remember to savor the flavor....and that you can always make yourself another one.

Courtesy Emily Landsman, and used with permission.

Cocktail of the Month – The Royalist

The RoyalistA nice twist on a Manhattan.  This uses dry vermouth instead of sweet, with the Benedictine providing an extra level of sweetness and character.

¾ oz Catoctin Creek Roundstone Rye
1½ oz dry vermouth
¾ oz Benedictine
1 dash of peach bitters

Shake with ice and strain into a chilled cocktail glass.

From the Café Royal Cocktail Book (1937), by W. J. Tarling

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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

June 2013 Update

Welcome to June! Construction continues...

ConstructionAs May comes to a close and June is upon us, we are about halfway through our construction project at the Case Building.

During the month, we finished up most of the masonry repair, and now have a beautifully updated brick building which should not only be structurally sound, but also water tight and beautifully restored. 

We also replaced two very rotten wooden roof trusses, replacing them with steel I-beams.  There were two reasons for this repair: 1) The trusses were so badly rotted that they would undoubtedly fail in the near future, and 2) The steel allowed us to open up the floor space and remove some inconveniently placed support pillars.

Our HVAC system arrived in May as well, and with another rented crane, we hoisted the units up onto the roof and installed them.  Cutting through the 100 year old roof was interesting, as we revealed an old tin roof with paper sheaving beneath a layer of thick stryofoam insulation and rubber membrane.

Looking to the work in June, we hope to finish up with plumbing, electrical, and tasting room finish carpentry.  There is lots to do, but we're still hopeful to be in our home in late June, early July.  Look for a grand opening announcement soon!

Here are a few recent photos from the construction. Stay tuned to Facebook and Twitter for progress reports as we continue this journey. We will post many photos and status updates along the way...

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Catoctin Creek named one of Virginia's Finest

Catoctin Creek was awarded "Virginia's Finest®" designation for flagship line of spirits, including Roundstone Rye, Mosby's Spirit, and Watershed Gin.

Virginia's FinestThe Virginia’s Finest program promotes the development of Virginia agriculture and specialty food products. Virginia's Finest highlights top quality Virginia-produced and processed products, including snacks, candy, nuts, cider, meats, and produce. The Virginia's Finest Program is one of the most highly regarded marketing vehicles in the Commonwealth and really gives Virginia companies an added advantage in the marketplace. Consumers recognize the familiar Virginia's Finest "checkmark" and trust that Virginia's Finest products have been deemed the best of the best.

"The Virginia’s Finest Trademark Program will celebrate its 25th anniversary in 2014, and adding a celebrated Virginia distilling company such as Catoctin Creek to the list of Virginia’s Finest® product offerings is a win for everyone. I commend Catoctin Creek for their commitment to providing high quality locally made products," said Matt Lohr, Commissioner for the Virginia Department of Agriculture and Consumer Services.

Roundstone Rye reviewed on The Whiskey Reviewer

The Whiskey ReviewerS.D. Peters of The Whisky Reviewer grabbed a bottle of Roundstone Rye at his local liquor store and wrote up the following review.  I think he nailed it:

It’s not only a unique Rye, but a unique entry in the exclusive class of 100% Ryes. It’s the least Rye-like 100% Rye I’ve had, yet still very much a Rye of the New Breed, having a particularly characteristic sweetness I’ve detected in other craft Ryes. Lacking a decent metaphor, I’ll go with a simile: it’s like peppering a piece of fruit.

...

What really makes this Rye distinctive is a subtlety throughout. While it suggests a commanding sweetness, the spicy undertones of Rye remain until the finish, tempering the sweet so it’s less like candy, and more like a rich, eco-ganic fresh fruit.

On a grading system, we rated a "B+", which puts us below the "Masterpiece" class of "A" and "A+" whiskies, but above the best of the mass market stuff.  "Very good stuff."  We're happy with that!  Thanks, S.D.!

Read the full review, here.

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 – Your Civic Duty

Your Civic DutyAfter a week and a half of federal district court jury service, Emily, one of our brand ambassadors, was FRIED!  She needed a drink in a big way.  And this is what she created.

1½ oz Catoctin Creek Roundstone Rye
¾ oz Fresh peach juice (canned, if you must)
¼ oz Brown sugar simple syrup (see below)
Lemon wedge
Mint leaves (optional, for garnish)

Add Roundstone Rye, juice and syrup to a cocktail shaker with ice and shake. Pour into rocks glass with ice. Squeeze lemon wedge into glass, stir with the wedge and then toss it into the drink. Add mint leaves, if desired.

To make the syrup, bring equal parts dark brown sugar and water to a boil in a small saucepan. Allow to cool, then pour into a squeeze bottle. Use within one month.

Courtesy Emily Landsman 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

May 2013 Update

Welcome to May!  Construction continues...

ConstructionApril saw the first full month of construction of our new facility at 120 W. Main St. in Purcellville.  We began construction on April 1st (no foolin'!), and immediately began demolition of the drywall within the old building.  We had quite a few surprises in store:  First, we found an old basement, which we bravely explored, and learned that the building was once heated by a coal-fired steam furnace.  What will become of this basement, we've yet to determine.  Second, when we pulled down the drywall, we discovered a beautiful set of four antique windows with original glass, and two old doors, which were in fantastic shape.  These will now feature prominently in the wall between the distillery and the tasting room.

After clearing out all the drywall, we began working in several areas:  The floor was cut apart so we could lay in new plumbing.  We're putting in cast iron sewer pipes, which will be durable and last for generations to come, and proudly made in the USA.  Major truss repair and replacement was done, removing broken trusses and load bearing walls in the tasting room, and replacing them with steel I-beam trusses to support the weight of the roof.  The tasting room now looks so much larger!  Finally, there were (and still are) many places where the brick work was failing, and needed not only cosmetic, but also structural repair.  In the worst of these cases, steel reinforcing beams were installed within the wall to provide needed support, but the original brick and mortar was carefully saved to ensure the original look was maintained.  (In other words, we didn't want it to look like a patch.)

Looking ahead, we have to finish the plumbing, lay in the electrical, strengthen the remaining trusses, build out the tasting room, and get the equipment and fixtures installed, including a solar array on the roof.  Lots of work to do in the two months we have left in the construction schedule!  We hope to be in our new home sometime in June!

Here are a few photos from the first month of construction.  Stay tuned to Facebook and Twitter for progress reports as we begin this journey.  We will post many photos and status updates along the way...

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New pot still is here!

Earlier in April, we took delivery of our 300 gallon pot still, which will become a prominent feature in our new distillery, and will allow a major ramp-up in our production.  The pot still traveled over the sea from Germany, and is now safely tucked away in a barn in Loudoun County.  We'll fetch it once we're a little closer to opening day.

If you'd like to see a video of Scott unloading the still from the truck, enjoy the following.  It is quite a nerve-racking experience to remove a rather pricey piece of factory equipment using a forklift on a gravel driveway!

2nd Still Arrives from Germany

April was "Press" month for Catoctin Creek

We're not sure why, but sometimes, these things happen in waves.  Catoctin Creek was mention four separate times in the mainstream press in April!  For those of you who subscribe to the Washington Post, we were highlighted in the weekend magazine's column, "Closer Inspection: From grain to glass".  Kris Coronado did a tight little piece describing the journey of a bottle of whisky from its inception as a piece of grain, to it's final bottling.

GreenprintsNorthern Virginia Magazine did a feature story on our construction efforts, focusing specifically on our eco-friendly efforts to build a "green" distillery.  Dieter Meyer, our architect, was quoted saying, "Re-purposing one typical existing downtown building is the equivalent of recycling 1.34 million aluminum cans.  A very strong case has been made, that the greenest building is the one that already exists."

Modern Luxury DCValley Homes and Style wrote a piece called "Gentlemen's Moonshine", in which they covered the distillery from a tourist perspective, and wrote some tasting notes about the distillery's line-up of spirits.

Finally, Modern Luxury DC wrote a story on the life of a barrel, from oak forest in Minnesota, through the distillery, to Art Drauglis, who makes the Langdon Wood maple syrup, to Three Stars Brewery, and finally to Smoke and Barrel, where they use the wood for charcoal in their smokers.

That's some great press, and we're grateful for all of it!

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 – The Highly Inappropriate Bartender

Highly Inappropriate BartenderFrom Suttree Stan, at BarNotes:

Made this in honor (or spite) of the bar "guest" that named me a "highly inappropriate bartender". I really love the Cacoctin Creek Rye, aged about 2 years, from Northern Virginia, eco-ganic Rye in 80 proof & 116 proof cask proof, strong iodine & slight anise tones.

2 oz Catoctin Creek Cask Proof Rye (116 Proof)
¾ oz Averna Amaro
½ oz Sweet Vermouth
2 dash Peychaud Bitters
1 orange twist

Stir with ice and add the orange. Enjoy!

Courtesy Suttree Stan of BarNotes 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

April 2013 Update

Welcome to April! Construction Has Begun!

Becky in the Case BuildingWe have finally started construction at our new home on Main Street in Purcellville.  Permits have been obtained, plans are finalized, and demolition has begun!  In the next few months, we will be taking on quite a major overhaul. 

What we are building is essentially a small but modern factory in the nearly 100 year old Case Building. The Case Building started out as a car dealership, "Case Motor Company", in 1921, ironically in the second year of Prohibition.  Through the years, the Case Building has been a car dealership, a furniture factory, a furniture store and outlet, and finally, the latest home of the Purcellville Marketplace.  Soon, it will be our new home.

With the construction, we must completely rip out and replace the electrical system, which was cobbled together in a combination of 1920's era post-and-bare-wire service and Home Depot self-help exuberance.  The building has essentially no plumbing, so we must install floor drains, public bathrooms, and all the plumbing needed for our equipment. 

We must also install sprinklers, a steam boiler, and many other improvements, including a solar array on the roof and a very cool and modern tasting room.  And all this, while preserving and restoring the historic nature of the building.  It is a very big job, which we hope to finish by June of this year. 

In the meantime, we will still be running full time operations, including tastings and tours, at our present Richardson Lane facility.

Stay tuned to Facebook and Twitter for progress reports as we begin this journey.  We will post many photos and status updates along the way...

Atlantic CompanionThe Atlantic Companion

Along with our new building, we are also getting a second pot still.  Our new 1200 liter Kothe Destillationstechnik pot still will arrive sometime in the next month.  The new still is the same model as our existing still, only much larger.  With our new bigger still, we'll be able to ramp up production of Roundstone Rye while still having capacity to do "special projects" on the side like peach and pear brandy.

Presently, our newest arrival is on a cargo ship, the Atlantic Companion, somewhere between New York and Baltimore.  For the past few weeks, she's been travelling the North Atlantic from Hamburg, making stops in Liverpool, Belfast, and Halifax. The journey is nearly over, but if you're interested,  you can follow the final ports of call at #ccdcvoyage on Twitter.

We'll be awfully glad to see her when she gets here!  She's got a lot of work to do!

Sea Voyage

Cask Proof Release April 6

Roundstone Rye Cask ProofTHAT'S RIGHT!  It's BACK!  Last year, the Cask Proof Roundstone Rye sold out in a few weeks.  Be sure to get yours NOW!  We will begin selling the 116 proof version of our very popular rye whisky this Saturday, April 6, at 12 o'clock noon, SHARP!

There will be a limit of two bottles per person, retailing at $64.75 per 750 ml bottle.  I'm sorry, but we cannot take pre-orders for the cask proof.  So, see you on Saturday!

State of GeorgiaNow Available in Georgia!

We are very pleased to announce that Catoctin Creek is now available in Georgia through Savannah Distributing Company, Inc.

Distribution in Georgia continues our goal to be a dominant east-coast brand.  Atlanta and Savannah are great markets for craft spirits, and we are so excited to begin selling our products through Savannah Distributing Company. Since I'm also an alumnus of Georgia Tech, it is particularly cool to be back in my home state.

Stay tuned for great places throughout the state of Georgia where Catoctin Creek will soon be poured.

Upcoming Events

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

  • April 8 - Taste of the Nation - Join us as Washington's best chefs and mixologists combine their talents on behalf of Share Our Strength, a charity to wipe out child hunger.
  • April 10 - Whisky Cruise DC - Once again, we'll be on board pouring with several other brands as we drift down the Potomac.
  • April 12 - Dinner at Patowmack Farm - Enjoy a five course dinner, expertly paired with delicious cocktails, at Loudoun's finest restaurant.
  • April 13 - Taste of the South - Celebrate in Roaring 20's style, as Catoctin Creek pours in the VIP area.
  • April 16 - Dinner at Birroteca - This time, we head up to north Baltimore for another great five course dinner with cocktails.

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

Cocktail of the Month – Bright Eyes

Bright EyesA Better Brunch Beverage - an excellent excuse to drink your vegetables.

Juiced:
3 Oranges
1 Lime (peel and all)
10 large carrots
(this makes plenty of juice for either many guests or for kidlets)

Drink:
One ounce Catoctin Creek Watershed Gin
3/4 ounce sweetener - I like Kitncello Orange (An artisan orange-cello from California)
3-4 oz of juice

Shake Ingredients over ice, serve in a chilled glass with orange wheel as garnish.

The roughage from the juicer makes an excellent garden compost!

This drink is a happy marriage between sour (lime juice), bitter (Lime peel), sweet (Kitncello and Orange juice) and earthy (carrot and Watershed).

Courtesy Stephanie Wolf 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

March 2013 Update

Welcome to March!

Case Building Front ViewFebruary? What February? That seemed to go fast!

This month, two important things are underway. The first, our new building renovation contract is out for bid. We're hoping to start construction on April 1, just one month away! If you've been following us on Facebook, you've seen various architectural plans which provide a glimpse into our future home.

Secondly, our new still should be shipping out this month from Germany. As with the last one, we will keep you posted on Facebook with the progress of its journey. When possible, I'll have GPS information on the boat, and webcams of the ports when it comes to port. Certainly, the excitement is growing!

All this, while meanwhile, we continue to "embrace the grind" (my new favorite slogan), producing the best craft spirits in the region!

Becky Harris on the Kojo Nnamdi Show on NPR

The Kojo Nnamdi ShowWe must have been on our best behavior last time, because we were thrilled to once again be invite down to the studios of WAMU to participate in a piece on the Kojo Nnamdi Show about craft distilling in the area.

Becky joined Mike Lowe, from New Columbia Distillers in DC, and Christopher Cook, from Sloop Betty, as the three of them discussed the rapid rise of craft spirits in the DC area.

The show is a wonderful summary of the whole state of the craft distilling business, not just here, but nationwide, and if you have an hour to listen, we encourage you to download the podcast or listen here:

http://thekojonnamdishow.org/shows/2013-02-20/distilling-spirits

 

Limerick Contest Underway!

There once was a tippler named Scott
Who toiled with computers a lot
He set his sights high
Making whisky from rye
And now a distillery he's got!

Limerick Contest

Feeling inspired? Enter the CCDC Limerick Contest! Top three entries as voted by our spirit-loving fans will win a Catoctin Creek Distilling Company prize pack (no spirits, just fun merchandise).

Enjoy reading through all the submitted entries, here.

The rules:

  • Create a new, original limerick about cocktails or fine spirits.
  • Each entrant may submit up to three limericks.
  • Only family-friendly limericks can be shared on the site.
  • Beautiful imagery of Virginia and/or Catoctin Creek spirits and/or other pandering is acceptable, but not required.
  • E-mail your entry to This email address is being protected from spambots. You need JavaScript enabled to view it. with the subject line "CCDC Limerick Contest." Please include your city and state, OR
  • You may post your limericks on Catoctin Creek's Facebook page (http://facebook.com/catoctincreek) to share with your friends, OR
  • You may tweet your limericks to @catoctincreek on Twitter.
  • All entries must be received by 11:59 pm eastern on Thursday, March 7.
  • All entries that meet the above requirements will be posted on the CCDC web site and public voting will be open March 8-14.
  • Winners will be announced on Friday, March 15 and will receive an awesome CCDC prize pack (no booze, sorry) and St Patrick's Day bragging rights!
  • All entries become the property of CCDC and may be shared on our web site, social media pages, or future promotional materials.

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 – Sandi's Banana Nut Cake

Sandi's Roundstone Rye Banana Nut CakeWe're mixing it up this month! The "cocktail" of the month is a recipe, not a cocktail! Sometimes, a boy just wants his Mama's homemade cakes.

Here is a recipe from Scott's mom, for a cake featuring Roundstone Rye and Langdon Wood Maple Syrup.

1 cup butter - softened
3 cups sugar
2 cups mashed banana's
4 eggs, beaten
3¾ cups all purpose flour
2 tsps. baking soda
1 cup buttermilk
1 tsp vanilla extract
2 Tbsp. Roundstone Rye
1 cup chopped pecans
Langdon Wood Maple Syrup
Cream cheese frosting

Cream butter; gradually add sugar, beating well at medium speed of mixer. Add banana; mix until smooth. Stir in eggs.

Combine flour & soda. Add to banana mixture alternately with buttermilk, beginning & ending with flour. Mix after each addition. Stir in vanilla, rye whiskey, & pecans.

At this point you have several choices - you can make 3 -9" layers or a sheet cake & a dozen cupcakes. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, cool, poke holes all over the top of the cake and/or cupcakes & brush liberally with Langdon Woods Cask Aged Maple Syrup. Allow to penetrate cake & if using layers remove to wire rack to cool thoroughly before frosting.

Once cooled, I frosted with cream cheese Frosting. I drizzled Langdon Woods Cask Aged Maple Syrup & garnished with pecan halves.

Courtesy Sandi Harris, 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

February 2013 Update

Welcome to February!

We've enjoyed a very busy January as 2013 unfolded. As in years' past, the holidays were a crazy busy time for our production and tours, and 2012 was no different.But  2013 doesn't seem to be giving us a break!  Before we know it, January is gone and it is suddenly February! Where does the time go?

At least it means that we'll only be a few months away from starting construction on our new building.

Catoctin Wins Gold in San Francisco

Good Food AwardsScott & Becky with Alice WatersThe Good Food Awards awarded Catoctin Creek  Roundstone Rye a gold seal in their 2013 spirits category, one of 182 finalists across nine industries, from 31 states, chosen from among 1,366 entries.  Awards were presented by Alice Waters, famed chef of Chez Pannise and prominent activist for the local food movement.

"The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced," said Christina Skonberg, operations manager for the Good Food Awards.  "For a long time, certifications for responsible food production and awards for superior taste have remained distinct—one honors social and environmental responsibility, while the other celebrates flavor. The Good Food Awards recognize that truly good food—the kind that brings people together and builds strong, healthy communities—contains all of these ingredients."

Gold Seals were given to producers whose winning products are either certified eco-ganic themselves or are 100% comprised of certified eco-ganic ingredients.  Accepting the award in person, at San Francisco's historic Ferry Building, were Scott and Becky Harris, the founders of Catoctin Creek.

New Potstill — Under Construction

New Still from KotheOur new 1200 liter potstill is presently under construction at Kothe Destillationstechnik in Eislingen, Germany.  She's a beauty!  The same design as our existing Kothe still, the new still offers increased capacity, allowing us to quadruple our production at the distillery.

We'll be posting lots of updates on Facebook as we describe the journey of this gorgeous copper device from it's birthplace in Germany, across the ocean, to her final delivery and installation in Purcellville.

Once she's up and running, of course, you'll be able to come by the distillery for tours and tastings and see her in person!

 

 

 

 

 

Now Available in Pennsylvania

PA LCBCatoctin Creek® is now available in Pennsylvania through the state-run Liquor Control Board.  The following spirits are now registered in the special order catalog, and are now available to restaurants, bars and consumers alike:

  • Catoctin Creek eco-ganic Roundstone Rye
  • Catoctin Creek eco-ganic Mosby's Spirit
  • Catoctin Creek eco-ganic Watershed Gin
  • Catoctin Creek eco-ganic Roundstone Rye CASK PROOF (limited release)
  • Catoctin Creek 1757 Virginia Brandy (limited release)

Customers interested in ordering Catoctin Creek spirits may consult the Pennsylvania Liquor Control Board web site at http://www.lcb.state.pa.us, or the Catoctin Creek Pennsylvania ordering page at http://catoctincreek.com/wheretobuy-pa.

For restaurants, please contact This email address is being protected from spambots. You need JavaScript enabled to view it. for ordering information.

Brandy — Now Available in ABC Stores!

Pearousia1757 Virginia BrandyThere are several cases of our two most popular brandies, Pearousia pear brandy and the 1757 Virginia Brandy now in the Virginia ABC special order system. This means that consumers and restaurants alike may order these spirits at their neighborhood ABC store.

If you have a well-informed ABC clerk, this should be as simple as giving him or her the special ordering codes, which are 952556 (Pearousia) and 52321 (1757 Virginia Brandy). If you have any trouble, please get the name of your clerk, and the store address. You can then give us a call, and we will help you place the order with that store. (Sadly, special orders are not always easily handled at the ABC stores, but persistence pays off in the long run.)

You should be able to order as little as a single bottle, or multiples, if you wish. Pearousia is $42.30 at Virginia ABC, and is made from locally sourced Bartlett and Bosc pears. 1757 is $49.80 and is made from locally sourced Seyval blanc and Chambourcin grapes. (Our version of Cognac, made in Virginia!)

Get them while they last!

Upcoming Events

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

  • February 2 - Bottling Workshop - Watershed Gin - RSVP is required, please check here for details. - FULL
  • February 7 - HINGE Launch Party - Join us for a huge spirits event as HINGE launches with a massive party.
  • February 9 - Bottling Workshop - Roundstone Rye - RSVP is required, please check here for details.
  • February 16 - Loudoun Grown Expo - Once again, we will be pouring tastings and schmoozing the public at the historic Bush Tabernacle in Purcellville.

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

Cocktail of the Month – The Raven

The RavenThis cocktail was designed by Mark Addison, and inspired by our favorite Baltimore team making it to Superbowl XLVII. GO RAVENS!!!

The Raven is a dark and mysterious cocktail that I’ve adapted from other recipes for the Baltimore Ravens. It calls for Catoctin Creek Watershed Gin, which is distilled in the first legal distillery in Loudoun County since before prohibition by Becky and Scott Harris. Located in the Chesapeake Bay area, this gin perfectly ties in to the location-based theme and in name pays respect to the Chesapeake Bay watershed. It is distilled from eco-ganic rye graine with a secret recipe of eco-ganic herbs and spices.

1 oz Catoctin Creek Watershed Gin
½ oz lemon juice
½ oz lime juice
2 oz cranberry juice cocktail
½ oz Blue Curacao
½ oz Chambord
crushed ice

Pour the gin, and blue curacao into a cocktail shaker filled with ice. Strain into a highball glass filled with fresh ice. Slowly pour the Chambord over the back of a bar spoon so it floats on top.

Courtesy Mark Addison and used with permission.

See this cocktail and over eighty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

January 2013 Update

Welcome to January!

Happy New Year!!

Hogmanay in Edinburgh

And surely ye'll be your pint stowp!
And surely I'll be mine!
And we'll tak a cup o'kindness yet,
For auld lang syne.
— Robert Burns, 1788

Happy New Year!!

Architectural PlansWe are grateful for another great year in 2012!

We saw our business double yet again, and most importantly, we started the process of expansion.  In 2012, we closed on the historic Case Building in downtown Purcellville, a move that should take place by summer of this year.

With the move into the new building, we will eventually dismantle our operations on Richardson Lane, and establish a beautiful new tasting room and state-of-the-art production facility in the historic building once used as a car dealership.

We're also setting our eyes on a few new states for distribution, so stay tuned for news on that front!  And finally, as we expand our production, we can continue to grow our business in our home markets of DC, Virginia, Maryland, and New York.

So, let us raise a glass and toast a "Cheers!" and "L'chaim!" to a prosperous and healthy 2013! Sláinte!

Pearousia — Now Available in ABC Stores!

PearousiaPear brandyWe have placed over a hundred bottles of Pearousia pear brandy into the Virginia ABC system so that restaurants and stores may get them. However, please note, to obtain this delectable treasure, you must use the ABC Special Order system.

If you have a well-informed ABC clerk, this should be as simple as giving him or her the Pearousia special ordering code, which is 952556.  If you have any trouble, please get the name of your clerk, and the store address.  You can then give us a call, and we will help you place the order with that store.  (Sadly, special orders are not always easily handled at the ABC stores, but persistence pays off in the long run.)

You should be able to order as little as a single bottle, or multiples, if you wish.  Pearousia is $42.30 at Virginia ABC, and is made from locally sourced Bartlett and Bosc pears. This is your opportunity to get this locally made pear brandy, soft and musky with cooked pear notes, hints of vanilla, and a delightfully warm aperitif or after dinner digestif.  Get them while they last!

(Photo of the brandy glass used under Creative Commons Attribution 2.0 Generic license from sashafatcat via flickr)

Under My Host

Scott Talks with "Under My Host"

Rowdy Podcast on the History of our Distillery

Cori and the gang from Under My Host recently interviewed Scott Harris, founder of Catoctin Creek distillery for their podcast.  You can download the podcast from iTunes, here, or visit the podcast web site, here.

In the podcast, we have lots of fun over several drinks, and taste our way through the spirits.  We also discuss craft cocktails and the cocktail scene in New Orleans, with featured guest Kimberly Patton-Bragg, head bartender at the Hotel Modern in New Orleans.

You can download that delicious cocktail recipe on our cocktail page.

Upcoming Events

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

  • January 5 - Bottling Workshop - RSVP is required, please check here for details.
  • January 11 - Cocktail Night at A&D Bar - Scott will be on hand for cool cocktails, paired with great food and good fun.
  • January 26 - Distillation Workshop - Join us at the Park Hyatt in DC for a mini version of our famous distillation workshop.  Food and drinks provided.
  • February 16 - Loudoun Grown Expo - Once again, we will be pouring tastings and schmoozing the public at the historic Bush Tabernacle in Purcellville.

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

Cocktail of the Month – Boston Club Punch

Boston Club PunchThis was the traditional drink of New Orleans turn-of-the-20th-century Boston Club.  It is light and fruity, without being cloyingly sweet.

1 cup of sugar
Peel and freshly squeezed juice of 4 oranges (the peel should have no pith)
2 fresh pineapple, cut into pieces
6 oz of raspberry syrup
2 oz of Catoctin Creek 1757 Virginia Brandy
2 oz of Catoctin Creek Short Hill Mountain Peach Brandy (or Pearousia, if you prefer)
2 oz Catoctin Creek Mosby's Spirit
1 oz Grand Marnier
1½ bottles of chilled dry white wine
Four 750 ml bottles chilled sparkling wine
Orange wheels for garnish

Prepare an oleo-saccharum (sweet oil) by combining the sugar and orange peel pieces in a bowl.  Muddle until the sugar is moist with the oil from the peels  Let sit for about 30 minutes.

Add the pineapple chunks and muddle, then add the orange juice and stir until the sugar has dissolved.

Strain the liquid into a large pitcher or jug, pressing the pulp to extract as much juice as possible.  Add the raspberry syrup, 1757 and peach brandy, Mosby's Spirit, Grand Marnier, and white wine; stir to combine.  Cover and refrigerate for an hour or two.

When ready to serve, add the fruit juice mixture to the punch bowl, and then add the sparkling wine.  Stir and float orange wheels in the punch bowl for garnish.  Serves 20-30 people.  Half the recipe for a smaller group.

Adapted from the Michael Taylor of The Washington Post, which adapted the recipe from Wondrich's "Punch" (Perigee, 2010).

See this cocktail and over eighty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

December 2012 Update

Welcome to December! — Happy Holidays!

Merry Christmas from Frank

From all of us here at Catoctin Creek (Scott, Becky, Greg, Emily, Chad, and yes, even good ol' Frank), we'd like to wish all of you a very, very happy holiday season.  May your Christmas or Hanukkah season be wonderful and filled with friends, family and good times.  All the best from us here at Catoctin Creek!!

Holiday Hours at the Distillery

For the most part, we will maintain regular hours for tours, tastings and gift purchases during the month of December.  However, we will be CLOSED on Christmas Eve and Christmas Day.  During the week between Christmas and New Year's Eve, we will be running on holiday hours, open only from 12-5pm each day.  So, in summary:

SUN, DEC 23: CLOSED
MON, DEC 24:  CLOSED
TUE, DEC 25:  CLOSED
WED, DEC 26:  OPEN 12-5
THU, DEC 27:  OPEN 12-5
FRI, DEC 28:  OPEN 12-5
SAT, DEC 29:  OPEN 12-5
SUN, DEC 30: CLOSED
MON, DEC 31: OPEN 12-5
TUE, JAN 1: CLOSED
WED, JAN 2: Normal hours resume...

 

Holiday Gift Ideas from the Distillery

We have found that spirits make wonderful gifts for those hard-to-shop-for relatives and friends.  Why not try a locally made hand-crafted spirit as the ultimate unique gift offering?

We still have some Short Hill Mountain Peach Brandy, Pearousia Pear Brandy, and the Roundstone Rye, Mosby's Spirit and Watershed Gin in stock.  With such a wide range of spirits, there's something for almost any palate.  Gift boxes, including two brandy snifters, and gift bags with tissue are still available too.

Gift IdeasWe also have a nice selection of non-alcohol related gifts, including hand-made whisky soap (a full bottle in every batch!), smokin' whisky chips, Langdon Wood maple syrup, shirts, glassware, and more.  Come on by the store to get yours, or check out our online store for convenient ordering at home.

If you cannot make it to the distillery, check your local liquor stores.  In Virginia, Maryland and DC, we still have quantities of brandy (including the elusive 1757 Virginia Brandy!) available.  For special ordering information in Virginia, please see our Virginia products page.

Upcoming Events

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

  • December 6 - Caskers Craft Spirits Celebration - Join us as we pour tastings and cocktails at the Caskers craft spirits event in New York City.
  • December 8 - DC Repeal Day Celebrations - Catoctin Creek will be present along with some of DC's finest bartenders at this celebration of the end of Prohibition.

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

Cocktail of the Month – Nutella Whisky Dream

Nutella Whisky DreamThis recipe is cross-posted (with permission) from Good Booze:

We’ve found the new Dream Team, Boozers. Forget sports, we’re talking about a creamy liquid confection that will knock your socks off, and we’re wasting no time on flowery language or poetic musings. We call it a Nutella Whiskey Dream — but don’t pinch yourself, because it’s real and ready for imbibing.

Nutella, that lovely Italian hazelnut spread that French
bébés love to slurp off their toasted baguettes before trooping off to school, has been in the news lately because of a newly-approved French tax on products that contain palm oil, thereby increasing the cost of Nutella to the French populace. Sacre bleu! Our advice to French senators: beware of renewed interest in the guillotine.

Luckily for Americans, our own senators don’t mind a bit if we want to liberally slather palm oil all over every morsel, so we feel compelled to enjoy Nutella at any moment. A hipster coffee bistro in the Good Booze ‘hood specializes in a tasty Nutella latté, so naturally we wondered how we might riff off of this in the comfort of our own home. Say hello to the Nutella Whiskey Dream, a tasty little slice of heaven on those long winter evenings by the fire watching old Jerry Lewis movies.
A votre santé!

Now this is what we call a nightcap. Drink up.

4 ounces hot milk (cow, soy, coconut, whatever you like)
1½ oz Catoctin Creek Roundstone Rye
1 heaping tablespoon Nutella
Freshly whipped cream spiked with Frangelico liqueur (optional… no, really it isn’t. You need this.)

Put the Nutella in the bottom of a mug or heat-safe glass; add ¼ cup hot milk and mix thoroughly, then add the rest of the milk and the whisky. Stir well, then top with whipped cream. Serve immediately.

Courtesy Good Booze, and used with permission.

 

See this cocktail and over eighty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

November 2012 Update

Welcome to November!

Where has the year gone?  How did it end up to be November so quickly? The holiday season will be quickly upon us, and now is the perfect time to pick up some very special holiday gifts for that certain someone who is so hard to shop for!  Nothing says, "I love you" quite as much as fine liquor... even if it is a gift you give to yourself!

PearousiaShort Hill Mountain Peach Brandy and Pearousia Pear Brandy — Now Available!

This weekend, we launch two of our very special, limited release fruit brandies. Doors open at 12pm on November 3rd. Both the peach and the pear brandies will be released for the holidays.  Our first batch of 1757 grape brandy sold out in just two weeks, so you don't want to miss this release!

Peach brandyShort Hill Mountain Peach Brandy, the first of its kind in Virginia, is a traditional recipe that dates back to the earliest days of the colonists in Virginia. Peaches were valued as a fruit tree for producing several years before apples and pears would set fruit. As such, many colonists' first distilled brandies in the New World were peach brandies! Ours is lovely stuff, from Loudoun County peaches, and is just like peach cobbler in a glass! Only 300 bottles available this year!

And we're also releasing our third season of the ever popular Pearousia pear brandy, produced in collaboration with Fabbioli cellars of Leesburg, Virginia.  Made from Bartlett and Bosc pears, this brandy is subtle, warming, and delicious, making it a perfect choice for a cold winter's evening.

Both the peach and the pear brandy will be available for $42.30 per 375ml bottle.

Date: Saturday, November 3, 2012
Time: 12pm - 5pm
Where: Catoctin Creek Distillery
37251C East Richardson Lane
Purcellville, Virginia

For special ordering information in Virginia, please see our Virginia products page.

1757 and Pearousia Shipped to Virginia ABC, Maryland and DC

1757 BottlesWe have released a small amount of our limited seasonal spirits, specifically the 1757 Virginia Brandy and Pearousia Pear Brandy, into the Virginia ABC, Maryland, and DC markets.  This should enable restaurants and stores to obtain some of these products for sale.  We've already seen the 1757 showing up at places like Bluegrass in Baltimore, the Passenger in DC, and Weygant Wines in Cleveland Park.

So, if you are a restaurant or consumer in Virginia, check out our Where to Buy in Virginia for the special order codes for these products.  Be patient, as the Virginia ABC special order system is not always the most efficient, and mistakes can be made.  Check back with your ABC clerks often for the status of your order.

If you are a store owner or restaurant in Maryland or DC, contact our distributor, Bacchus, for information on where to obtain the spirits.  If you are a consumer, give your store or restaurant a call, as they should be able to obtain the spirits from Bacchus.  Check our web page for a list of Where to Buy in Maryland for more information.

Interested in Investing in Catoctin Creek?

DollarLimited Time Offer

Catoctin Creek is opening a second round of investment for those who wish to become part of this exciting new company.  Now distributed in VA, MD, DC, NY, TN, KY, WA, and CA, and with a new expansion already underway, there's never been a better time to get in on the ground floor.

Potential investors must meet SEC guidelines for investing in privately held companies.  The price for each investment unit is $1000, and the minimum investment requirement is $10,000.

If you are interested, please visit our investment page and fill out the Non-Disclosure Agreement and Purchaser Questionnaire.  These documents must be received for all serious inquiries.

Upcoming Events

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

  • November 3 - Cleveland Park Tasting - Join us at Cleveland Park Wine & Spirits as Chad leads us through a tasting of our three flagship spirits.
  • November 7 - Washingtonian On The Rocks - Catoctin Creek will pour, along with over 20 other whisky vendors, at Washington's newest whisky show.
  • November 12 - Fresh Farm Markets Farmland Feast - A festival of local food, Todd Thrasher (of Restaurant Eve, Virtue Feed & Grain and the PX) will be pouring a signature cocktail made with Catoctin Creek.
  • November 16 - Chesapeake Wine - Join Scott as he pours samples at Chesapeake Wine in Baltimore.
  • November 21 - Peach Event at the Passenger - Catoctin Creek teams up with DC Brau for a joint launch of the Short Hill Mountain Peach Brandy and DC Brau's peach-aged Citizen Ale.
  • November 29 - Catoctin Dinner at Magnolia's - Enjoy a four course dinner paired with Catoctin Creek cocktails, at Purcellville's Magnolia's at the Mill.

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

Cocktail of the Month – Rye Cider

Rye CiderRebecca Dudley of Market Table Bistro pairs local Catoctin Creek Distillery rye with an unusual—and Virginia-made—hickory syrup that’s both sweet and smoky. The lemon and sage help balance this seasonal cocktail, while the cinnamon naturally brings out the appley flavor.

2 oz Catoctin Creek Roundstone Rye
½ oz Wildwood’s Hickory Syrup (Berryville) or real maple syrup
1 oz apple cider
Juice from ¼ fresh lemon
8-10 ice cubes
Cinnamon sugar
2 fresh sage leaves (torn), plus 1 whole to garnish

Rim chilled martini glass with cinnamon sugar. Add all the other ingreVermontdients to a cocktail shaker. Shake vigorously for 30 seconds and drain into chilled, rimmed glass. Float sage leaf on top.

Courtesy Rebecca Dudley of Market Table Bistro and used with permission.

See this cocktail and over eighty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

October 2012 Update

Welcome to October – Or as I like to call it, Brown Spirits Month!

With the chill in the evening air, we now turn to a month designed for brown spirits!  Whisky, neat, or with a splash of water.  Brandy, warmed in a snifter, in an armchair by the fireplace.  What a sumptuous treat after a long day of traffic, the office, the kids, or just life's little stresses.

New Distillery Store Hours and Tours

Catoctin Creek ToursThis month, the Virginia ABC regulations were updated, which now allow us to offer tastings throughout the day!  With this change, our new hours, effective immediately are:

Monday thru Thursday 10 - 5 PM
Friday 10 - 4 PM
Saturday 12 - 5 PM
Sunday

CLOSED
(by appointment only)

Tours commence at the top of every hour, and tastings follow the tour.  Last tour, one hour before close.

Often, depending on the day, you may see much of this equipment in operation and meet and speak with the owners.

Tours last about half an hour and cost $5 per person ($10 for groups of 10+), kids are free.   Tastings also last about half an hour, for a one hour total experience.  For larger groups (10 or more), please contact us for an appointment.

1757 Virginia Brandy – Available October 13th

1757 Virginia BrandyVirginia's FIRST Commercial Grape Brandy!!
EVER!
Now Available!

The thirteenth just became a very lucky day! Join us at the Catoctin Creek distillery store as we launch our '1757' Virginia Brandy, the first commercial grape brandy ever produced in the Commonwealth! Doors open early at 11am on October 13th.

1757 Virginia Brandy Gift Box'1757' is a unique blend of Seyval blanc and Chambourcin, sourced entirely from grapes within western Loudoun County. We've been distilling this brandy since we started the distillery in early 2010. The brandy has been resting in French Bordeaux wine casks during that time, and finally the very first batch is now ready to enjoy.

Individual bottles will go on sale for $49.80, and beautiful gift set boxes, individually signed by the distillers, and including two gold leaf Catoctin Creek brandy snifters, will be sold for $79.75. Distillery doors will open at 11am, so come on in and get yours!

Tasting Notes

For those unfamiliar with brandy, what we have made is essentially an American version of Cognac. We cannot call it Cognac, of course, because that must be made in the Cognac region of France, but the grapes we're using are similar, and the wood we're using is Bordeaux, giving us this delightfully rich brandy made in Virginia.

Sip it neat in a brandy snifter, gently warmed by the embrace of your hand, or mix it into classic cocktails like the Vieux Carré or the Sazerac.

Aroma: Vanilla, grape, green apple, with no astringency of alcohol.

Taste: Grape, peaches, white bread, vanilla ice cream, and molasses. Nice mouthfeel--viscous and velvety.

Finish: Clean and very crisp.

For special ordering information in Virginia, please see our 1757 Virginia Brandy page.

Awards and Reviews

Gold MedalSeptember was a very kind month to us.  We received numerous press on our building expansion plans, but also quite a few awards and reviews.  Wine and Spirits reviewed our Roundstone Rye early in the  month, Esquire magazine picked up a cocktail by one of our favorite Baltimore mixologists, Kashrus magazine reviewed the distillery, then TheFiftyBest awarded Roundstone Rye a gold medal in New York City, and finally, our Watershed Gin received a very thorough and kindly review from Proof66.

Indeed, it was a great month for us!  To September, we raise a glass!

Interested in Investing in Catoctin Creek?

DollarLimited Time Offer

Catoctin Creek is opening a second round of investment for those who wish to become part of this exciting new company.  Now distributed in VA, MD, DC, NY, TN, KY, WA, and CA, and with a new expansion already underway, there's never been a better time to get in on the ground floor.

Potential investors must meet SEC guidelines for investing in privately held companies.  The price for each investment unit is $1000, and the minimum investment requirement is $10,000.

If you are interested, please visit our investment page and fill out the Non-Disclosure Agreement and Purchaser Questionnaire.  These documents must be received for all serious inquiries.

Upcoming Events

We really swing into action starting in October.  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 – Occupy Whiskey

This cocktail is cross-posted from the Good Booze blog:
Occupy WhiskyYou’ll know by now, dear Boozers, that we adore flavor profiles that provide interesting contrasts, so that each sip is uniquely different, leading the taste buds through a subtle progression of flavors. This a true sipping drink, perfect for after dinner on the front porch on a cool autumn evening: the alfalfa-infused whiskey provides a certain quality of a freshly-mowed outfield, leading to a tart apple finish laced with beer.

1 large tablespoon fresh apple-beer simple syrup (so delicious — maybe two tablespoons; recipe below)
2 generous ounces Catoctin Creek Roundstone Rye
1/2 cup packed fresh alfalfa sprouts

To make the apple-beer syrup: Put 1/2 cup of sugar, one cup of beer (choose a seasonal fall variety — we used Port City Brewing Company’s Oktoberfest), and 1/2 cup of freshly grated Granny Smith apple in a small saucepan and combine well. Simmer over low heat for 30 minutes or until the syrup has thickened. Strain well and set aside to cool. Will keep refrigerated for two weeks.

To infuse the whiskey: Put four ounces of whiskey and the sprouts in a cocktail shaker. Muddle the sprouts lightly and set aside for at least 30 minutes and up to two hours. Strain completely before using.

To assemble the drink: Put 1 – 2 tablespoons of the apple-beer syrup in the bottom of a rocks glass. Pour the infused whiskey into a cocktail shaker with ice and shake vigorously. Strain over the apple-beer syrup and garnish with a slice of apple.

Courtesy Good Booze, and used with permission.

See this cocktail and over eighty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

September 2012 Update

Whisky GlassWelcome to September – Whisky Season is back!

Oh, happy day!  With Labor Day, we have the unofficial return to autumn, and whisky season!  Grab those bottles of Roundstone Rye and together let's toast the cooler weather, frosty nights, and changing leaves!

NOTICE! Special Labor Day Weekend Hours

We will be running Saturday hours for tastings on Monday.  For small groups (<10) no reservations are required.  Just make sure, if you want to taste, that you show up during our tasting hours below:

Saturday, 9/1/2012: 11am - 4pm with tastings at 11-12pm and 2-4pm
Sunday, 9/2/2012:  CLOSED
Monday 9/3/2012:  8am - 6pm with tastings at 11-12pm and 2-4pm

Major Expansion Underway – Catoctin Creek to buy Historic Purcellville Building

For the last three and one-half years, we have been very happily building our distilling business at our Richardson Lane address.  Yet, if you've visited the distillery, you've noticed that we are very much running out of space.  Add to that, we're not exactly in the most scenic spot in the county for tours.  Plus, we have no room in our current home for new equipment.  So, obviously, it is getting high time to move.

Catoctin Creek Conceptual Drawing

We are really excited to announce that we are in the final phases to purchase the historic Sam Case Building on Main Street in Purcellville.  The Case building dates back to 1921, and was first used as a Buick dealership—Case Motor Co.  Throughout the decades, it was also a furniture factory, furniture store, and a retail gift shop.  Today, it is the temporary home of Purcellville Marketplace, who will be eventually moving to their new home in the old Town Hall building.

The Case Building has such wonderful new possibilities as our future home.  The property is 5,800 square feet, nearly triple our current floor space, and is a great location for tourism and retail traffic.  We will split the building into our retail store and tasting room on the front-right side, with the production side taking up most of the back and left hand side of the building.  Into this area we will install our existing 100 gallon Kothe still, plus our new 300 gallon Kothe still, quadrupling our current production capacity.

We'll also be investing in this historic gem on Main Street by performing a half-million dollar renovation to the property to bring it back into its former glory.  Architectural drawings and construction plans begin in earnest this month, and we should be able to start the renovations in early 2013, looking for a complete switch over from Richardson Lane by Summer of 2013.

Stay tuned for more on this exciting development!

1757 Virginia Brandy – Coming Soon

The last few days of aging are underway on Virginia's first commercial grape brandy since the establishment of the Commonwealth!  Yes, that's right, "1757" is the first grape brandy made in Virginia from Virginia grapes.  Our first vintage of 1757 is a 50/50 blend of Seyval blanc and Chambourcin from Tarara and Fabbioli wineries.  It has been resting in French Bordeaux barrels for nearly two years, and will be available very soon.  Look for a launch date around mid October!

Unfamiliar with brandy?  Think Cognac, but not made in France.  100% grape wine, distilled into a clear grape spirit, and then aged in wooden casks, and bottled at 80 proof.  That's brandy!

1757 Box SetsWe just sampled from the cask last week, and here are our thoughts on this beautiful brandy:

Color: A deep honeyed maple color, rich in dark brown hues.
Nose: Our first sniff reveals luscious grapes, with subsequent nosings revealing green apple, raisins, and leather.
Taste: The first sip brings to mind warm cherries and raisins, with earthy minerals and butterscotch in the back notes.

In DC and Maryland, 1757 will be available from your favorite retailer; in Virginia by special order, or directly from the distillery store.  We will also offer special boxed sets, including two gold-leaf embossed brandy glasses, an attractive gift box signed by the distillers, and a bottle of 1757 brandy for $79.75, available ONLY at the distillery, and just in time for the holidays.

Interested in Investing in Catoctin Creek?

Limited Time Offer

Catoctin Creek is opening a second round of investment for those who wish to become part of this exciting new company.  Now distributed in VA, MD, DC, NY, TN, KY, WA, and CA, and with a new expansion already underway, there's never been a better time to get in on the ground floor.

Potential investors must meet SEC guidelines for investing in privately held companies.  The price for each investment unit is $1000, and the minimum investment requirement is $10,000.

If you are interested, please visit our investment page and fill out the Non-Disclosure Agreement and Purchaser Questionnaire.  These documents must be received for all serious inquiries.

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 – The Classic Manhattan

Manhattan with CarpanoThe use of the Carpano vermouth makes this cocktail perfect. The vermouth itself is totally drinkable alone: I taste figs, dates, licorice, and delicious raisins. But when added to the Manhattan, the vermouth adds a wonderful herb aroma to the sweetness of the rye.

2 oz Catoctin Creek Roundstone Rye
1 oz Carpano sweet red Italian vermouth (The absolute best!)
1 dash bitters (Peychauds or your favorite)
1 tsp Maraschino cherry juice
Maraschino cherry for garnish

Pour into a mixing glass with crushed ice, stir, strain into a cocktail glass, garnish with a Maraschino cherry.

See this cocktail and over eighty others 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 except Sunday, so stop by and see us sometime!

Remember, "Think Global, Drink LOCAL!"SM

Cheers!
Scott & Becky

(Photo of the whisky glass used under Creative Commons Attribution 2.0 Generic license from sashafatcat via flickr)

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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

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Latest Events

Sip & Paint

  MAR 28   Sip and Paint at the Distillery 6:00pm—8:00pm Want to learn to paint?  Already a gifted artist?  Just want an excuse to relax a little with some painting lessons and a refreshing cocktail? ...

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Last Dance with Mosby's Spirit

  APR 8   Last Dance with Mosby's Spirit Dinner at West End Wine Bar & Pub 7:00pm—9:00pm Join us for a "Last Dance with Mosby's Spirit" at the West End Wine Bar and Pub. In...

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Yoga at the Distillery

  APR 11   Yoga at the Distillery – Every 2nd Thursday 6:00pm—7:00pm Beginning in March, come join us at Catoctin Creek Distillery every second Thursday for a Yoga and Cocktails night! Come share our beautiful, peaceful...

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