News

March 2014 News

Barrels in ReposeWelcome to March!

It has been a crazy, long winter!  We are so tired of the polar vortex!  How about some warmer weather, daffodils and tulips?  Soon, very soon, we hope!

In the meantime, a little glass of Roundstone Rye or Short Hill Mountain Peach Brandy will warm you up!  Join us this month also for some great events to distract you from the cold.

 

Changing Hours at the Tasting Room

We are modifying our hours at the distillery tasting room.  In order to set aside more working time in the distillery (our main job, making whisky), and to give our employees more time with family, we have decided to close on Sundays.  Therefore, starting this weekend, our new hours are:

Monday - Friday, 1 - 5pm (Nobody really drinks before noon, right?  Right??)

Saturday, 12 - 7pm (Stock Up Saturday!)

Sunday, Closed (Chill with the family this day...)

If you wish to have a special event (rehearsal dinner, private party, concert, etc.), we remain available for those, including on Sunday.  Contact us for more details.

 

Dinner and Cocktails at the Distillery

Trout with RisottoIf you haven't yet joined us for one of our intimate cocktail dinners, March is a great time to get out of the cold and grab your sweetie for a wonderful date-night experience!  Join Scott and Becky for dinner for the evening: a sumptuous five course meal expertly paired with cocktails.  Our chefs for the evening are Chef Wes Rosati and Chef Maria Aros, of Wandering Chef (both formerly chefs at Lansdowne Resort).  The chefs will ensure this meal ranks in the top ten of your lifetime best meals, and Scott and Becky will personally pour you cocktails that will pair beautifully with each course.  Dinner includes a private tour of the distillery and dining in our tasting room.

Price is $125 per person, all inclusive.  Space is limited to thirty people, so to reserve your space, please visit our event page now!

Menu

Small Bites
Chicken Liver Mousse:
Caramelized Onions and Pearousia Gelee, Fresh Baguettes and Apple Slices

Cocktails at Catoctin Creek1st Course
Brown Sugar, Citrus and Ginger Rubbed Atlantic Salmon
Soy-Ginger Gastrique, Pickled Vegetable and Glass Noodle Salad
Paired with Catoctin Creek’s “Rye Lion”

2nd Course
Slow Roasted Pork Shoulder with Tarragon Oil
Roasted Fennel, Tomatoes and Mushrooms on Creamy Mascarpone Polenta
Paired with Catoctin Creek’s “White Manhattan”

3rd Course
Herb and Peppercorn Rubbed Strip Steak
Butter Beans, Garlic Braised Green Beans, Dijon and Herb Butter
Paired with Catoctin Creek’s “Thyme Gimlet”

4th Course
Lemon and Ricotta Cheesecake with Macerated Strawberries

Please let us know any dietary needs that you have.  We can accommodate most requests, including vegetarian/vegan, gluten/seafood allergies, and kosher.

 

Guest Bartender Series - Alexandra Bookless from The Passenger

Alexandra BooklessWe've been having so much fun with this series.  Alex Bookless will be our third bartender to join us in the tasting room for our 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 the bartender will be on hand to chat and chill and discuss her creations.

Alex is the general manager and chief cocktail shaker for probably the coolest bar in Washington DC, so we are absolutely thrilled to have her as a guest in our tasting room!  If you've always wanted to go to the Passenger, and never gotten a chance, you gotta come by the distillery on Saturday, March 8th.

Don't miss this!!

 

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 – In Like a Lion, Out Like a Lamb

This month, it's a two-fer... this winter has sucked, so we feel you need a double dose this month!

These cocktails are an homage to the month of March, when they say the weather comes "in like a lion, and out like a lamb."  We've certainly seen that with this year of 2014 weather.  Spring can't come soon enough after endless bouts of Polar Vortex snow-assaults.  We are ready for some tulips and crocuses, please!

The Rye Lion cocktail is our take on a sour, non-sweet, assertive cocktail made with Roundstone Rye.  The up-front citrus and strong ginger taste would provide salve after the coldest day of snow-shoveling.  And as winter passes into spring, we begin to enjoy the first blooms in the garden. Which brings us to the Spring Lamb, a floral, delicate cocktail, subtle and sweet.  Just like spring!

Rye LionRye Lion

2 oz Roundstone Rye
½ oz fresh lime juice
Dash of orange bitters
Ginger beer
Lime slice for garnish

Add Roundstone Rye, lime juice and orange bitters to a shaker with small pieces of ice and shake. Strain into a chilled cocktail glass and top with ginger beer. Garnish with a slice of lime.

 

 

Spring LambSpring Lamb

2 oz Mosby's Spirit
½ oz honey syrup*
¼ oz grenadine
2-3 drops rosewater, more if needed
Seltzer
Rose petal garnish

Add Mosby's Spirit, honey syrup, grenadine, and rosewater to a shaker with small pieces of ice and shake well. Strain & pour into a chilled cocktail glass. Top with seltzer and garnish with a rose petal.

*To make the honey syrup use equal parts honey and water in any quantity. Store in a container in the refrigerator.

Cocktails by Scott Harris and Emily Landsman.  Photos by Emily Landsman.

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

February 2014 News

Catoctin Creek Turns FIVE!!

Wow!  We can hardly believe it!  Five short years ago, years which seem like a lifetime, we started our little distillery!  In that time, we've grown from a small, mom-n-pop distillery in an unglorified warehouse space, to a beautiful distillery in a historic building, employing 20 people, and distributing across the east coast and internationally!

PassengerTherefore, we must celebrate!  And who better to help us celebrate than our first customers in Washington DC... The Passenger!

Festivities start on Saturday, February 15th, around 8pm.  We'll have cool Catoctin Creek cocktails on the board, some cool freebies to give away to the first 30 people showing up, and what's more, the Passenger will release their special Catoctin Creek Passenger Private Label Roundstone Rye!!

That's right, folks! In collaboration with Alex, Jade and the gang, we've selected a single barrel whisky and bottled it at 100 proof, just for the Passenger!  This Roundstone Rye is a little different from our normal rye, both in its higher proof, but also in that we used a Black Swan cooperage.  You'll have to taste it and see if you can tell a difference!

So, join us!  It will be a blast!!

 

Guest Bartender Series - Andrew Shapiro from the Green Pig

Andrew ShapiroAfter the successful launch of our new Second Saturday tradition, we now welcome Andrew Shapiro from the Green Pig Bistro in Arlington.  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 the bartender will be on hand to chat and chill and discuss his creations.

Think of it as a way of bringing the coolness of the city out to little ol' Purcellville!

On Saturday, February 8th, during our normal business hours, we have the honor of hosting Andrew Shapiro, who tends bar at the Green Pig Bistro in Arlington. Andrew has a real knack with spirits, so don't miss this!!

 

Book Your Event at the Distillery

Make your next event special!

Facility RentalDid you know Catoctin Creek is available to rent for special events?  What would it be like to have your next event in our gorgeously restored space?!  Imagine yourself among the gleaming copper equipment, in the beautiful brick "industrial chic" 1920's-era Case Building.  It will be an event that your guests will remember forever!

Here's a short sampling of what we can do:

  • Weddings
  • Rehearsal Dinners
  • Turning 30/40/50 Parties
  • Corporate Functions
  • Fundraisers
  • Cocktail Parties
  • and much much more!

We can put together unique functions tailored to your group, including:

  • Catering
  • Private behind-the-scenes tours
  • Private bottling workshops - take home whiskey that you bottle yourself at our distillery!
  • Bartending services
  • Music, bands, concerts and more!
  • Sit-down dinners, from three to five courses, with cocktail pairings crafted for your menu.

Just contact us at This email address is being protected from spambots. You need JavaScript enabled to view it. to find out more details.  A valid ABC banquet license will be required for all events.

Click the individual photos below to enlarge:

Facility Rental 3 Facility Rental 2 Facility Rental 4 Facility Rental 5 Facility Rental 6

 

Tony Lucca at Catoctin Creek!

Tony Lucca

Dinner, Cocktails, and a Concert! - A St. Valentine's Day Special!

This special St. Valentine's Day evening starts with an exquisite five-course dinner paired expertly with cocktails from Catoctin Creek.  Chefs Wes Rosati and Maria Aros of Wandering Chef will take you on a culinary tour of St. Valentine's Day, while Scott Harris slings the cocktail shaker to pour the freshest local ingredients in your beverage. 

After the leisurely dinner, we'll adjourn to the distillery to enjoy an intimate concert from Tony Lucca, the award winning finalist from NBC's "The Voice".  Not only will you get the chance to hear Tony play, but he'll even join us for dinner before the show!  What a chance to really get to know the artist!

Click here to purchase tickets:

http://catoctincreekdistilling.com/events/770-valentine-s-day-tonny-lucca-and-dinner-at-catoctin

 

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 – Catoctin Caipirinha

CaipirinhaScott recently completed a trip to Brazil to explore the cultural heritage of food, drinks, and of course, cachaça—Brazil's national spirit. Cachaça is made from raw green sugar cane, as opposed to rum, which is made from molasses. Cachaça is therefore fresher, greener, and totally unlike rum. The Caipirinha is Brazil's national cocktail. You will see it in every restaurant, every bar, and every beachside food stand. It is so refreshing and delicious!

Sometimes, you will see Caipirinhas made with vodka, and we thought it would be fun to make it with Mosby's Spirit, which shares many of the fresh green qualities of cachaça.

½ lime, quartered
1 tsp white sugar
2½ oz Mosby's Spirit
1 cup ice cubes

In a large rocks glass squeeze and drop in 2-4 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the Mosby's Spirit and plenty of ice. Stir well. Garnish with remaining lime slices.

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

January 2014 News

Happy New Year!

Happy New Year!!!

2013 was surely wonderful to us!  We are very thankful for all our blessings in 2013.  During the year, we moved our business to our wonderful new home on Main Street in Purcellville, grew our production, opened our gorgeous new tasting room, and even shipped our first spirits internationally!  It was a very good year.

As we look to 2014, we wish each and every one of you a wonderful and prosperous year.  We hope the year will bring you, your friends and your family many good wishes!

Best of LoudounVote for Catoctin in Best of Loudoun

If you have a moment, please go out and vote for us in the Leesburg Today's "Best of Loudoun" competition.  We're in the dining section, under "Breweries and Distillery".

Here's the link: http://va.secondstreetapp.com/Leesburg-Todays-Best-of-Loudoun-2013/Ballot/Dining

Thanks for your vote!

Guest Bartender Series - Julien Bourgon from PX and TNT

Julien BourgonWe're starting a new tradition in 2014!  Each month, we will have one guest bartender from around the area join us for a day to highlight two special cocktails using Catoctin Creek spirits.  Tastings that day will include these wonderful creations for no extra charge, and the bartender (or Mixologist if you're fancy!) will be on hand to chat and chill and discuss his creations.

Think of it as a way of bringing the coolness of the city out to little ol' Purcellville!

On Saturday, January 11th, during our normal business hours, we have the honor of hosting Julien Bourgon, who tends bar at the PX and TNT bars in Alexandria.  Julien's cocktails will be sure to please, so don't miss it!

Julien Bourgon

Three Cool Concerts at the Distillery

We have three very cool concerts lined up for January and early February.  You don't want to miss these!  There is nothing cooler than catching these great artists in such a cool venue as the distillery.  Scroll down for more information on each artist!

Paul Pfau and Pretty Gritty playing at Catoctin Creek

HURRY!  Only six seats left!!

Paul PfauPretty GrittyThis will be the fifth of the Buncearoo concert series at the distillery.  If you're looking for a tres-cool date-night experience, why not bring your sweetheart over to the distillery for cocktails and a concert?  The lights will be low, the music will be sublime, and the cocktails will put everything in just the right mood.  Originally from the Washington/Baltimore area, Paul Pfau is touring nationally and couldn't pass up the chance to sing in our distillery.  Opening for Paul is Pretty Gritty, from Maryland, playing their unique mix of country, rock, blues, and soul.

If you've been to these concerts before, you'll know what a wonderful and intimate experience it is!  Spread the word!

Click here to purchase tickets:

http://www.buncearoo.com/event/406833-paul-pfau-pretty-gritty-purcellville/

 

Chelsea McBee and the Random Assortments

Chelsea McBeeStraight outa West-By-God-Virginia!

Playing one night only at Catoctin Creek Distillery! January 25th!

"Chelsea McBee's style of voice plays wonderfully into her roots-sounding mantra, all while maintaining her loyalty to a clear country music-bred background. Or, in other words, think about what it would be like if Norah Jones and Dolly Parton could have a daughter and that daughter just happened to grow up in West Virginia."
– Colin McGuire, Frederick News Post

Dinner and a Concert with Tony Lucca (from NBC's "The Voice")

ONLY TWELVE SPOTS REMAINING!  BETTER GET THIS ONE NOW BEFORE IT'S GONE!!

Tony Lucca

Dinner, Cocktails, and a Concert! - A St. Valentine's Day Special!

This special St. Valentine's Day evening starts with an exquisite five-course dinner paired expertly with cocktails from Catoctin Creek.  Chefs Wes Rosati and Maria Aros of Wandering Chef will take you on a culinary tour of St. Valentine's Day, while Katie Morrison slings the cocktail shaker to pour the freshest local ingredients in your beverage. 

After the leisurely dinner, we'll adjourn to the distillery to enjoy an intimate concert from Tony Lucca, the award winning finalist from NBC's "The Voice".  Not only will you get the chance to hear Tony play, but he'll even join us for dinner before the show!  What a chance to really get to know the artist!

Click here to purchase tickets:

Cocktail of the Month – El Bombero

El BomberoThis cocktail is in honor of our favorite distiller and volunteer fire fighter, Greg Moore, aka El Bombero.  Hot and spicy and sweet at the same time.

1.25 oz vanilla bean infused Roundstone Rye *
0.5 oz roasted hot pepper simple syrup **
0.25 oz raspberry vinegar
Chocolate mole bitters
Cocoa powder
Whole fresh raspberries

Add Roundstone Rye, hot pepper syrup, and vinegar to a shaker with plenty of ice and shake for 10 seconds. Pour into a chilled martini glass. Add several drops of chocolate mole bitters. Garnish with fresh raspberries and a few dashes of cocoa powder.

* To make the infused Roundstone Rye:
Split a whole vanilla bean down the center and scrape the seeds. Add all of it to a bottle of Roundstone Rye. Later, when you've run out of whisky, you can throw the bean into a jar with white sugar to make vanilla sugar.

** To make the hot pepper simple syrup: (best to use a gas stove top if you can. If not, go make a fire...somewhere safe!)
Roast two chili peppers (I used Fresno) over low flame, using tongs to turn every few seconds. You can also put a metal steamer basket over a gas stovetop so you can cook two or three at a time. Once all of the skin has turned black, place the peppers in a bowl and cover with plastic wrap to steam for about 5 minutes. Then, wearing latex gloves, remove the skins from the peppers, cut off the stem and place the pepper in a small blender, including seeds. Add one cup of simple syrup (3/4 cup water, 3/4 sugar, gently boiled just until the sugar dissolves. Cool.) and pulse a few times to chop up the pepper. Strain it several times to remove all of the pulp and discard. Label and store in a container in the fridge for up to a month.

Courtesy Emily Landsman, Greg Moore's biggest fan.

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

December 2013 Update

Small Business SaturdayHappy Small Business Saturday!! 

Today, we celebrate all the small businesses who work so hard to bring you unique and hand-crafted products.  Some of our favorites include Appalachian Outdoor Readiness & Essentials, Market Burger, Re-Love It, Shamrock Music, and My Deli and Café. (Just to name a few.)

On this Small Business Saturday, why not skip the big box stores for a day, and spend your hard-earned money at a merchant who lives in your community?  More of your money will stay local and become reinvested in your neighborhood.

We'll be open today from noon to 7pm, so come on in and grab a tasting, a tour, and perhaps even a bottle or two.  We thank you for it!!

Cheers!

Paul Pfau and Pretty Gritty playing at Catoctin Creek

Paul PfauPretty GrittyThis will be the fifth of the Buncearoo concert series at the distillery.  If you're looking for a tres-cool date-night experience, why not bring your sweetheart over to the distillery for cocktails and a concert?  The lights will be low, the music will be sublime, and the cocktails will put everything in just the right mood.  Originally from the Washington/Baltimore area, Paul Pfau is touring nationally and couldn't pass up the chance to sing in our distillery.  Opening for Paul is Pretty Gritty, from Maryland, playing their unique mix of country, rock, blues, and soul.

If you've been to these concerts before, you'll know what a wonderful and intimate experience it is!  Spread the word!

Get your tickets now, here!

Buncearoo

December Dinner at the Distillery

Once again, we will be holding a private dinner at the distillery.  In collaboration with Chefs Wes Rosati and Maria Aros of Wandering Chef, our dinner is a five course affair, paired with specialty cocktails uniquely chosen to match each course of the dinner.  We also include a very special tour of the building, it's history, and the production at Catoctin Creek from Scott & Becky Harris, founders of the distillery. 

Dinners sell out very quickly, but this one still has a few seats available.  Get yours now by clicking here.

Cocktails at Catoctin CreekSourced from local producers and use seasonal ingredients, every menu will be a little different.

Small Bites
Citrus Cured Atlantic Salmon, Pickled Cucumber Salad, Brown Bread

1st Course
Baby Winter Greens, Spiced Walnuts, Cranberry Vinaigrette
Crispy Pork Belly and Poached Pear Salad
Paired with CCDC’s “Catoctinog”

2nd Course
Smoked Chicken and Bitter Green Risotto
Finished with Lemon, Fresh Herbs and Aged Parmesan Cheese
Paired with CCDC’s “Moonshine Chanukkah”

3rd Course
Braised Green Lentils with Local Lamb Sausage, Roasted Carrot Puree,
Honey and Chili Marinated Rack of Lamb
Mint and Lime Gremolatta
Paired with CCDC’s “The Wry Gingerman”

4th Course
Dark Chocolate “Pots de Crème”,
Cranberry-Mint Compote and Freshly Whipped Cream

Lots of Great Press in November!

November was very kind to us, as we found ourselves being covered in a variety of local press.  Distinction and Capitol File magazines all did profile pieces on us, while Northern Virginia magazine and the Loudoun Times Mirror both included us in their holiday gift guides. 

Further, our friends from the local DC-based food media shared several stories of their trip to Loudoun County for a foodie-extravaganza weekend, including pieces from Brightest Young Things and Cloture Club

So nice to get all the press!  You can read the various stories, here.

Upcoming Events

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

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

Cocktail of the Month – The JFE Jelly Doughnut

 

Jelly Doughnut

Who doesn’t like sufganiyot, the jelly-filled doughnuts so popular in Israel for Hanukkah? I’m usually not a fan of dairy-based cocktails, but this one seemed to come together so perfectly that I couldn’t say no. Think of it as our version of egg nog, and a great treat for the grown ups at your Hanukkah party.

1 tsp ground cinnamon
3 tsp super fine granulated sugar
1½ oz vanilla bean-infused Catoctin Creek Roundstone Rye Whisky*
1 tsp seedless raspberry jam
¾ oz heavy cream or half and half
Several heavy dashes of chocolate mole bitters (you can find several brands online)
Fresh raspberries for garnish

Mix cinnamon and sugar in a small saucer. Gently dip the top of your martini glasses in a bit of water and shake off the excess. Tap each glass in the cinnamon sugar mix so that you have about ¼” of the rim of the glass covered. Flip the glass right side up and allow it to dry a bit while you make the drink.

Add whisky, jam, cream or half and half and mole bitters to a cocktail shaker with ice. Shake for 10 to 15 seconds to properly blend the dairy and whisky. Strain into your cinnamon-sugar-dusted martini glass. Add several fresh raspberries to garnish your drink.

* To make the infused Roundstone Rye, split a whole vanilla bean down the center and scrape the seeds. Add all of it to a bottle of Roundstone Rye and allow it to infuse for several days. Later, when you've run out of whisky, you can throw the bean into a jar with sugar to make vanilla sugar.

Recipe and photo courtesy Emily Landsman.

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

November 2013 Update

Peach BrandyI know it sounds trite, but honestly, where DOES the time go?  I seem to blink my eyes, and suddenly it is November and 2013 is nearly over.  Ugh!  Time seems to fly faster and faster, the older I get.

In the distillery, we're cranking away on Roundstone Rye on big still #1, while on the little still #2, we just finished up runs of 1757 Virginia Brandy (for release in 2015 or thereafter), and Watershed Gin.  Anytime you want to come up to the distillery, you can see for yourself our hand-crafted, truly family-run distilling business.

We've got some great items in store for the holidays.  Be sure to come in and get some of our very limited peach brandy or perhaps a bottle of 1757 Virginia brandy.  Both will be released in November.  We'll also have some cool new items, including a peach brandy gift basket, some great cocktail and moonshine books, BRANDY-barrel aged maple syrup, and our newest item, Strong tonic syrup.  All of these should make for some wonderful, and one-of-a-kind holiday gifts.

Winemaker and BeckyBrandy season comes to a close

October was brandy season, and we just finished distilling four barrels of 1757 Virginia Brandy.  This year's vintages include Vidal blanc and Chambourcin from Virginia wine grapes.  And while we just distilled the brandy for 2015's release, we also bottled our brandy from 2011's distillations.  The 1757 Virginia Brandy will be available starting November 16, at noon at the distillery.  Be sure to come by and get yours, as it usually sells pretty quickly.

Brandy bottling

We're also releasing our Short Hill Mountain Peach Brandy.  This is made from Bluemont peaches, distilled and aged in Minnesota white oak barrels, and bottled at the peak of perfection.  Our release for the peach brandy will be on November 2, again starting at noon at the distillery.

Come and get yours, as they probably won't last into the new year!

Singapore ShipmentCatoctin Creek -- Now shipping internationally!

We are very pleased to have shipped our first order internationally.  A pallet of our popular Roundstone Rye whisky, made from 100% eco-ganic rye grain, left Purcellville, Virginia this week bound for Singapore.  The buyer, Liberty Spirits Asia Pte. Limited, will distribute the whisky throughout its tasting rooms in southeast Asia.

This is very important for us at the distillery.  We have always sold our spirits throughout the East Coast, highlighting what great local spirits they are, and we have had lots of interest because they're locally made.  But today, we can safely say, 'We're not just local, but world-class!' I cannot wait to see how this new Asian market develops. We're adding jobs and making more product.  Our distillery now employs seventeen people, and we're very proud of that in this economy.

Upcoming Events

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 – A La Lousiane

A La LousianeA new take on the old Sazerac recipe, the Benedictine gives a little taste of that old brandy flavor which was common in the Sazeracs in the early days.

1 oz Roundstone Rye
1 oz Benedictine
1 oz sweet vermouth
dash of Peychaud bitters
dash of absinthe
Cherry (for garnish)

Combine ingredients in glass with ice and stir. Pour into cocktail glass and garnish with a cherry.

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

October 2013 Update

October is here!  Hunkering down to make whisky... and brandy... and gin...

Autumn is fully here now, and with it, the return to whisky and brandy.  We're now in full production at the distillery, putting away as many barrels as we can, while bottling like crazy to support the growing seasonal demand.  Our big still is now cranking out Roundstone Rye every single day, while our little still is working hard on brandy and gin.

We had a brief shortage of gin at the distillery store last month, due to a lack of some key ingredients in the herb market.  Thankfully, that shortage has ended, and we are now fully in stock with Watershed Gin. 

Soon, we will also announce dates when the next batch of Short Hill Mountain Peach Brandy and 1757 Virginia Brandy will be available... soon!  Oh, and I wouldn't want to leave our Cask Proof Roundstone Rye out of the mix.  We'll have some of that bottled soon as well.

Stay tuned!!

Tasting Room available for special events

Tasting Room at Catoctin CreekDo you have a birthday party, rehearsal dinner, corporate function, or some other special event?  Our gorgeous and historic tasting room is available for your next event!  Just contact Katie at the main distillery telephone number.

Concerts and Dinners at the distillery

You may have also noticed, about once a month we host a concert series called Buncearoo, and host dinners at the distillery.  The concerts are very cool, intimate concerts of nationally touring singers and songwriters (our first two concerts featured Graham Coulton and Barnaby Bright).  Imagine yourself sitting on Main Street, behind the quiet glass of the distillery doors, nestled in among the equipment listening to some of the coolest new artists today.  It is a magical evening in a magical place.

We also host dinners at the distillery, prepared by Wandering Chef, aka Chefs Wes Rosati and Maria Aros, formerly executive chefs of Lansdowne Resort.  We prepare a seasonal, locally-sourced five course meal with cocktail pairings (of course), expertly prepared right on site.  There are no warming trays or chaffing dishes; the chefs actually cook your meal fresh moments before you eat it.  And the cocktails are chosen to pair perfectly with the dinner.

You'll also get to meet Scott and Becky, founders of the distillery, who will guide you through a personal tour of both the distilling process and the historical building they recently restored.  These dinners usually sell out pretty quickly, so when you see it announced, pounce on it quickly!

Solar Array at Catoctin CreekSolar array now powers the distillery

Our new solar array has been online for about two weeks.   It is now the largest solar system in Loudoun County, and In that brief period, we have generated over 2.21 MWh of electricity.  To put that in perspective, that is the equivalent of powering 73 residential homes for a day.

If you are a techie like Scott, you can follow our daily, monthly, and system-to-date production of energy at the distillery by clicking the following link:

http://catoctincreekdistilling.com/solar

From this page, you can watch Scott give a brief tour of the array and it's monitoring equipment, but also click on links to see real-time information about the system's energy production.

Upcoming Events

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 Raspberry Watershed Refresher

Raspberry Watershed RefresherOne last gasp of summer... This was a feature cocktail of one of our Wandering Chef cocktail dinners.  It is a perfect combination of mint, sweet fresh raspberries and the spiciness of the gin.

8 oz fresh limeade
5-6 sprigs of mint
½ cup fresh raspberries
4 oz Watershed Gin
1 oz grenadine

Muddle mint until it is well bruised. Put mint, limeade, and raspberries in a blender for 10 seconds until raspberries are pureed. Add gin and grenadine. Blend until well combined. Strain over and ice filled glass.

Courtesy Katie Morrison.

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

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...

Construction beginsConstruction beginsConstruction beginsConstruction beginsConstruction beginsConstruction beginsConstruction beginsConstruction beginsConstruction beginsConstruction beginsConstruction begins

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

Latest News

Rabble Rouser featured in Maxim

Maxim did a story on some of the best Bottled In Bond whiskies available, and our Rabble Rouser was selected (among some very fine company, if we do say so)! Previous whiskey...

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Becky Harris in American Whiskey Magazin…

American Whiskey magazine does an interview with Becky Harris, our president and chief distiller, about starting up a distillery and what's on the horizon. Focusing more now on the spirit itself...

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Becky in Rachel Ray's magazine

Kelsie Schrader, writing for Rachel Ray Every Day magazine, covers 10 female pioneers in the spirits industry and gets Becky in her article: When Becky and Scott Harris founded Catoctin Creek...

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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

Autumn Dinner at the Distillery

  SEP 20   Autumn Dinner at the Distillery 7:00pm—9:00pm Join us September 20th for our autumn-themed dinner. We will feature a four course menu plus an amuse boushe from Justin Thyme Culinary. The theme for the night...

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Catoctin Creek Bottling Workshop

  OCT 12   Bottling Workshop 10:00am—12:00pm Catoctin Creek Distilling Company will conduct one of our famous Bottling Workshops!  Here's your chance to volunteer and learn how to bottle, cap, seal, and label Roundstone Rye. Get...

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Battle of the Bartenders!

  NOV 4   Battle of the Bartenders!  Northern Virginia's Ultimate Cocktail Competition! 6:00pm—9:00pm Back for it's second year!!  One night only!  Local bartenders will compete for the title of Northern Virginia's BEST bartender.  This a...

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