October 2014 News
Welcome to October!
September was a big, big month for us! In September, we received some HUGE press from Sunday's"Travel" section of the Washington Post. Lavanya Ramanathan wrote a story on what Catoctin Creek is really about: hand-made craft rye whisky... the real deal:
Here we see how rye is made: not in giant, impersonal vats somewhere in Indiana, but a few dozen miles from home. Scott explains that the first step to rye, in fact, is making something not unlike a hefeweizen — a primordial stew teeming with grains that must ferment to become alcohol. The distillation happens later, in a fancy copper still, which separates the alcohol from the grainy pulp, known as mash, with heat that turns it to gas. Upon cooling, the gas is returned to its liquid form, which is now that brash stuff known as white whiskey. To become the Roundstone rye that has won the company kudos, it goes into oak barrels to age for at least two years.
As the tour wraps up, I spy Becky, a onetime chemical engineer who’s now chief distiller at Catoctin Creek. She’s dragging bins and heavy bags of grains across the floor as if engaged in some kind of demented CrossFit exercise. She stops to check a computer, then resumes the manual labor on her factory floor.
That’s how rye is made, I think.
And I’ll be thinking of it the next time I order a rye old-fashioned.
You can read the entire story, here. It's fantastic!!
First Local, eco-ganic Rye
Earlier in the month, we achieved an important company milestone: our first local, eco-ganic rye! Since we started this company, we have sought to produce with local, eco-ganic rye, but sadly, there was never enough in Loudoun (or even Virginia) to supply our needs. There was always lots of rye, but having it eco-ganically produced was difficult. Further, having it milled eco-ganically was also difficult.
Until now.
Recent upstart, Three Monkeys Farm, who farms the land at Morven Park in Leesburg, harvested their first crop of eco-ganic rye this month, and we produced our first batch of whisky using this local rye! We still have a long way to go to scale this up to a full-time rye for our uses, but the first batch was a huge success, and we look forward to moving more into the production schedule soon!
Just as important, Locke's Mill in Berryville, Virginia, is now milling grain for us! Locke's Mill is a meticulously restored 1800's era grain mill, which is still completely powered by water wheel. We are thrilled to be using grain that was grown within 10 miles of the distillery, in a mill located nearly as close. Truly, we are seeing our efforts to rebuild an agricultural economy in Western Loudoun beginning to flourish, ever so slowly.
Who knows what the future will bring, but I, for one, can't wait to taste that local, eco-ganic rye whisky in a few years!
Below are some photos of the new rye, the farm, and the millstone at Locke's Mill. Click on the photos for larger images.
Cask Proof Release!
It's that time of year again! Our newest expression of Roundstone Rye CASK PROOF will be released this month. We're releasing Roundstone Rye CASK PROOF "Brandy Finished Rye" on Oct. 19 for VIP members, and Nov. 1 for the general public.
This expression of cask proof is very special. At 59.8% ABV (119.6 proof), it is a big, huge rye! Our classic Roundstone Rye, using eco-ganic 100% rye, and as always, MADE BY US, it was aged first in Minnesota white oak and then finished in a red wine Bordeaux barrel that previously aged our 1757 Virginia Brandy. This expression, batch B14E3, is dark, almost reddish in color, with a deep woody, caramel taste with that characteristic rye snap, and a noticeably fruity nose from the presence of the grape. Truly spectacular, and only 283 bottles of this one were produced. It. Will. Not. Last!!!
Info on VIP Club, here: http://catoctincreekdistilling.com/vip-club
James Beard Dinner at Trummer's On Main - October 9th!
Last month, Catoctin Creek was beyond thrilled to be included with a small list of Virginia's rising star chefs at the James Beard Dinner in New York City. The event was a resounding success, so everybody decided it was time to do it again... but this time, back home in Virginia!
Catoctin Creek and six phenomenal Virginia chefs will gather again on October 9th at Trummer's on Main to present this epic collaboration and showcase of Virginia agricultural cuisine for local diners and imbibers.
A rare opportunity to experience spirits and cuisine from Virginia's most talented young chefs and distillers in one evening, tickets for this exciting cocktail reception and six-course dinner are now available. Tickets must be purchased in advance, here. This is a small venue dinner, so purchase your tickets now, before it's too late!
Meet the Maker Night at 2941 Restaurant
On October 15th, from 6:30 - 8:30pm, join Scott Harris, as he is welcomed by Executive Chef Bertrand Chemel and the entire team at 2941 Restaurant.
Scott Harris, owner of award-winning Catoctin Creek Distillery located in the heart of historic Purcellville, Virginia, will participate in the first 'Made in Virginia: Meet the Maker' event - an exclusive evening taking place at 2941 on Wednesday, October 15th from 6:30pm to 8:30pm. Priced at $45pp, attendees will have the opportunity to personally meet and chat with Scott Harris, and enjoy a private neat tasting featuring some of Catoctin Creek Distillery's signature spirits including Roundstone Rye, Watershed Gin, and Mosby's Spirit, to highlight a few. Harris will also share the history of the Virginia-based distillery and details on the art of making eco-ganic handcrafted spirits.
In addition, 2941's resident Beverage Director Jonathan Schuyler will be preparing and offering cocktail connoisseurs a special cocktail flight tasting showcasing Catoctin Creek spirits. Throughout the evening, guests will also enjoy an assortment of sweet and savory small bites prepared by Executive Chef Bertrand Chemel and Pastry Chef Caitlin Dysart. Following the event, guests will be sent home with special takeaway treats from both 2941 and Catoctin Creek Distillery.
For additional information regarding the event, please call 703-270-1500. To purchase tickets, please visit https://www.giftrocker.com/secure/Order/?h=b1ebed78.
100 Year Old Whiskey Tasting
Before Scotch, before bourbon, there was rye whiskey! Many people don't realize the important history that rye whiskey played in the United States. Before the Revolutionary War, rum was the predominant spirit of the colonies, but after the revolution, the British cut the colonists from sources of sugar cane. America had to look internally for a source for distilled spirits, and rye grain was abundant and easily available. George Washington distilled rye whiskey at Mount Vernon, and the Whiskey Rebellion in western Pennsylvania was fought over rye whiskey. Bourbon and Scotch came much, much later. Rye was king!
We love this history, so we are thrilled to have obtained exactly one bottle of rye whiskey that was bottled in 1914. An anonymous donor has requested that we open and taste the contents of this bottle of whiskey that has been in his family since before Prohibition. The whiskey is called "Bridgewater Rye Whiskey", distilled in 1906 at the Eagle Distillery in Stanley, KY, and bottled in bond in 1914, exactly 100 years ago! This 8 year old spirit is still sealed with its tax stamp. We'll open it and share tastes of this one of a kind spirit this one night only.
You will never have an event like this again. Do not miss this!
There is no fee to participate, but you must be a VIP member to receive an invitation to this event. For more details on the VIP club, see the VIP Club section, above.
| Date: | Sunday, October 19 |
| Time: | 7:00pm |
| Where: | Catoctin Creek Distillery 120 W. Main St Purcellville, VA |
| Price: | Free, for VIP members only |
Eagle Distillery, Stanley, Kentucky
Upcoming Events
There are a variety of great events planned for the month that should prove entertaining and educational:
- October 9 - James Beard Dinner at Trummer's - Six amazing chefs team up with Catoctin Creek for an encore performance of our NYC dinner!
- October 15 - Meet the Maker at 2941 - Scott will join the team at 2941 for a fun night of cocktails and small bites.
- October 19 - 100 Year Old Rye Tasting - Join us for a chance to taste a bottle of 100 year old rye whiskey! VIP only!
- October 19 - Cask Proof Release - VIP members can enjoy the early release of "Brandy Finished Rye" at nearly 120 proof!
- October 24 - Dinner at Catoctin Creek - Dine with us as we pair cocktails with a sumptuous four course meal!
For the full list of events, check our events page.
Cocktail of the Month – Boulevardier
The Boulevardier was invented during Prohibition, when an out-of-work American barman, named Harry McElhone, set up Harry's New York Bar in Paris. Similar to a Negroni, this cocktail substitutes whisky for gin, and in our version, we substitute Aperol for Campari, giving the cocktail a lighter, candied texture.
1¼ oz Catoctin Creek Roundstone Rye "92 Proof"
1 oz Aperol (or Campari, if you wish)
1 oz Carpano sweet vermouth
Orange twist for garnish
Combine all ingredients on ice, stir and strain into a cocktail glass. Garnish with a twist of orange.
See this cocktail and hundreds more on our cocktails page.
In Closing...
As always, there are lots of fun and information on our Facebook and Twitter pages, where you can stay up to date with the daily activities at the distillery. We do tours and tastings every day, so stop by and see us sometime!
Cheers!
Scott & Becky
This recipe comes to us from Dogwood Tavern in Falls Church, Virginia, and celebrates everything Virginia: peanuts, honey, and Roundstone Rye! Give yourself some time in advance to infuse the rye when making this recipe.
July was a great month for us! We finally received our new bottling line, which will allow us to bottle a heck of a lot more (that's a scientific amount) of whisky, brandy and gin. Why? Because we are continuing to expand our markets, and our newest foray is into Massachusetts. We see lots of opportunity in New England, and felt that now was the right time to enter the state.
If you've been to our tasting room, you've almost certainly sampled that divine barrel-aged maple syrup. Well, now you can come and meet the maker of this wonderful syrup, the wonderful Art Drauglis!
This cocktail was our feature cocktail at Tales of the Cocktail 2014 in New Orleans. Another creation of our wonderful brand ambassador, Chad Robinson, this is a new take on an old fashioned.
Have you seen this dinner for a while now, and thought about coming? Now's the time to join us! Everyone who's ever come has an amazing time and is delighted with the dinner and cocktail pairings. Here is the menu to tempt you further (yes, there will also be cocktails!):
In July, we welcome Donato Alvarez of Sixth Engine to our tasting room. We are now in our 
This was the feature cocktail by Catoctin Creek at the RAMMYS 2014. We were honored to have been named finalists in the Best Producer category, and to celebrate, Chad Robinson created a specialty cocktail just for the event. Think Mai Tai but with rye! You'd never guess there wasn't rum in this drink!
We've had a very busy May at Catoctin Creek. We shipped more in May than we've ever shipped before, especially since our new Roundstone Rye 92 Proof has been released. The response to the new spirit has been fantastic, and we're really excited to be bringing this one to you on a regular basis!
In June, we welcome Trevor Frye from Jack Rose to our tasting room. We are now in our sixth month of this series, and the response it as hot as ever! 
2 oz Mosby’s Spirit
Welcome to May!
The simple cocktail is a mixture of spirits, sugar, fruit and water. Following a private tour through Catoctin Creek's historic, nearly 100 year old building and newly expanded distillery, you'll learn the art of mixology first with classic cocktails, then more contemporary and unusual ones, paired with simple, elegant eats. And, we'll show you how to make bitters -- the latest darling of bartenders everywhere. The class will be led by Scott Harris, founder of Catoctin Creek, and Emily Landsman, brand ambassador who together will man the shakers to produce some lovely cocktails for the evening.
In May, we welcome Jamie Imhoff of Wildwood Kitchen to our tasting room. We are now in our fifth month of this Second Saturday tradition. Each month, we invite one guest bartender from around the area to join us for a day to highlight three special cocktails using Catoctin Creek spirits. Tastings that day will include these wonderful creations for the regular price of $10 per flight, and Jamie will be available most of the day for people to meet her, ask her questions, and generally have a great time!
1½ oz Roundstone Rye
Check out the menu for our April dinner! We have a superb menu this month!
1½ oz Catoctin Creek Roundstone Rye
Welcome to March!
If 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.
We'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.
Rye Lion
Spring Lamb
Therefore, we must celebrate! And who better to help us celebrate than our first customers in Washington DC... The Passenger!
After 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.
Scott 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!
We'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.
This 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.
Straight outa West-By-God-Virginia!
This 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.
Happy Small Business Saturday!! 
I 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.
Brandy season comes to a close
Catoctin Creek -- Now shipping internationally!
A 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. 
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.
Do 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.
Solar array now powers the distillery
One 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.
