News

January 2015 News

Happy New Year! 2015 is here!!

Catoctin Creek Team Photo 2014

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

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

  • Our first full year on Main Street in downtown Purcellville — Our new home has proven to be a functional and beautiful setting for making whisky in a town that was once known as a center for Temperance education!  Historic irony at its best!
  • Launch of Catoctin Creek into new markets — Delaware, Massachusetts, and Connecticut.
  • A great season of concerts at the distillery — Amazing talent like Pat McGee, The Alternate Routes and Jim Malcolm.  And some exciting ones for 2015!
  • Delicious monthly dinners featuring Wandering Chef — If you haven't treated yourself to dinner, you're missing a really wonderful experience!
  • Amazing press from national sourcesJim Murray's Whisky Bible, Men's Journal, Daily Beast, Washington Post [1], [2], [3], and National Public Radio.
  • Wonderful support from our restaurant, bar, and off-premise partners — We are overjoyed at the continued support we receive from those retailers and restaurants who take the extra step to support small-batch artisanal spirits like ours.  It means everything to us!!  Thank you!
  • Wonderful support from our customers — People just like you!  We wouldn't be here without your support too!  Thank you!!

So, from our family to yours, we wish you the very best for 2015:  Peace, Joy, and Prosperity in the New Year!!
 

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

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

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

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

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

Listen or read the full story, here.

 

Upcoming Events

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

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

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

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

 

Cocktail of the Month – Mulled Cider with Rye

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

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

...

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

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

Thinly slice the oranges and apple horizontally.

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

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

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

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

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

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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

Cheers!
Scott & Becky

December 2014 News

Welcome to December!  Happy Holidays!!

Christmas Bokeh by Scott Harris

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

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

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

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

 

Join us for dinner this December!

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

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

Dinner Video

 

FREE Holiday Concert by the Songbirds

The Songbirds

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

Click here for more information.

 

Solar Event

Holiday Mixer and Karaoke

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

Click here for more information.

 

Upcoming Events

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

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

 

Cocktail of the Month – Balsamic Berry Old-Fashioned

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

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

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

Berry Syrup

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

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

Courtesy Hannah Blymier.

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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

Cheers!
Scott & Becky

November 2014 News

Welcome to November!

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

Green Biz Platinum The Fifty Best Gold Artisan Awards Gold

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

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

 

Cask Proof Release on SATURDAY!!

Cask Proof

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

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

 

Virginia Oysters and Virginia Cocktails, a perfect pairing!

War Shore Oyster Company

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

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

Click here for more information.

 

Upcoming Events

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

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

 

Cocktail of the Month – Boozy Apple Drunken Raisin Pie

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

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

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

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

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

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

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

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

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

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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

Cheers!
Scott & Becky

October 2014 News

Welcome to October!

Washington Post

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

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

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

That’s how rye is made, I think.

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

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

 

First Local, eco-ganic Rye

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

Until now.

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

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

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

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

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

 

Cask Proof

Cask Proof Release!

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

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

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

 

Beard House

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

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

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

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

Beard House

 

Meet the Maker Night at 2941 Restaurant

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

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

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

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

Meet the Maker at 2941

 

100 Year Old Whiskey Tasting

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

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

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

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

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

 


Eagle Distillery, Stanley, Kentucky

Upcoming Events

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

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

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

 

Cocktail of the Month – Boulevardier

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

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

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

See this cocktail and hundreds more on our cocktails page.

 

In Closing...

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

Cheers!
Scott & Becky

September 2014 News

Welcome to September!

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

 

Roundstone Rye 92 Proof

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

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

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

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

 

Announcing the Catoctin Creek VIP Club!

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

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

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

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

 

100 Year Old Whiskey Tasting

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

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

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

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

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

 


Eagle Distillery, Stanley, Kentucky

 

Upcoming Events

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

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

 

Cocktail of the Month – Peanut Old Fashioned from Dogwood Tavern

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

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

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

*Peanut-Infused Roundstone Rye

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

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

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

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

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

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

 

In Closing...

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

Cheers!
Scott & Becky

August 2014 News

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

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

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

 

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

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

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

 

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

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

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

See you Sunday!!!

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

Regular tasting room prices

10% off Langdon Wood Syrup bottles

 

August is Epicurience Month!

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

Cork Wine Bottle

Grand Tasting at Morven Park

Click here to learn more and register!

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

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

The Fab 40's at Oatlands

1940's Party at Oatlands

Click here to learn more and register!

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

Magnolia's

Catoctin Creek Cocktail Dinner at Magnolia's

Click here to learn more and register!

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

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

 

Upcoming Events

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

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

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

 

 

Cocktail of the Month – Pêche de Mode

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

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

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

Courtesy Chad Robinson.

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

 

In Closing...

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

Cheers!
Scott & Becky

July 2014 News

Fireworks

Welcome to July!  Happy Birthday, America!

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

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

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

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

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

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

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

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

Dinner at Catoctin Creek

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

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

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

Guest Bartender Series - Donato Alvarez from Sixth Engine

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

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

 

Upcoming Events

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

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

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

Cocktail of the Month – Rye Tye

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

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

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

Courtesy Chad Robinson.

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

In Closing...

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

Cheers!
Scott & Becky

June 2014 News

Welcome to June!

Roundstone Rye 92We'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!

The new Roundstone Rye 92 Proof is very much a sibling to its 80 proof version, but the newest expression comes from barrels carefully chosen from our rickhouse.  The tasting notes combine the typical caramel, flan and leather notes with a distinct flavor of citrus (grapefruit, perhaps?).  Whether you enjoy it neat, on the rocks, or in a cocktail, we're sure the Roundstone Rye 92 Proof is sure to be a favorite!

 

Guest Bartender Series - Trevor Frye from Jack Rose

Trevor FryeIn 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! 

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 Trevor will be available most of the day for people to meet him, ask questions, and generally have a great time!

More coolness of the city coming out to visit us in Loudoun County!

On Saturday, June 21st, during our normal business hours, Trevor will be with us in the Catoctin Creek tasting room.  He will only be here one time, so don't miss this!!

What: Guest Bartender Series - Trevor Frye
Where: Catoctin Creek Distillery
120 W. Main St.
Purcellville, Virginia
When: Saturday, June 21, 2014
12:00pm - 4:00pm-ish
Price: $10 for a flight of three cocktail tastings

 

Upcoming Events

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

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

 

Cocktail of the Month – Ginger Martini

Ginger Martini2 oz Mosby’s Spirit
1 oz Ginger syrup*
½ oz lemon juice
½ oz lime juice
½ oz pineapple juice
Red wine of your choice (use a pour spout)

Combine Mosby’s Spirit, ginger syrup, & juices in a shaker with ice. Pour into a chilled martini glass. Garnish by slowly rimming the glass with the red wine.

*Ginger syrup

1 cup sugar
1 ½ cups water
½ cup ginger, peeled, diced & muddled.

Combine all ingredients in a small pot & bring to a boil, remove from heat & let steep for 30 minutes. Strain. Keep in the refrigerator for up to a month.

Cocktail courtesy Jamie Imhof, Wildwood Kitchen.

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

(Images courtesy S. Harris, E. Landsman, and Catoctin Creek Distilling Company)

May 2014 News

Spring is HereWelcome to May!

Oh, happy day!  Snow is finally gone, and gone for good!!  Bring on the warm weather, outdoor picnics, frisbee weather, and some cool Catoctin Creek cocktails.

We've got spring fever here, and got it bad!  If you do too, come on out to the tasting room and join us for a tasting and a tour!  And take home a bottle or two for that picnic at your own place!

 

Cocktail Course to Benefit the Arcaida Center for Sustainable Food & Agriculture

Sazeracs at Catoctin CreekThe 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.

What: Arcadia Master Course: Cocktail Culture
Where: Catoctin Creek Distillery
120 W. Main Street
Purcellville, Virginia
When: Saturday, May 3, 2014
7:00pm - 10:00pm
Price: Arcadia members: $58/person
Non-members: $65

 

 

Guest Bartender Series - Jamie Imhoff from Wildwood Kitchen

Jamie ImhoffIn 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!

More coolness of the city coming out to visit us in P'ville!

On Saturday, May 10th, during our normal business hours, Jamie Imhoff will be with us in the Catoctin Creek tasting room.  Jamie will only be here one time, so don't miss this!!

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

 

 

Announcing... Roundstone Rye 92 Proof!

Distillery Pushes to Diversify Portfolio with Raised Proof Option from Hand-Selected Barrels

Roundstone Rye 92Beginning in May, Catoctin Creek has announced that it will release a new higher-proof expression of Roundstone Rye at 92 proof.  Unlike the cask proof variant which is released only a few times per year, Roundstone Rye 92 will be a new regular offering from the celebrated Purcellville distillery.

"The release of a premium, 92-proof version of their award-winning 80-proof Roundstone Rye Whisky, hitting shelves in May, is recognizably Roundstone but intensified, with the caramel, maple, and spice tones highlighted and pumped up into something richer," noted M. Carrie Allan, spirits writer for the Washington Post. (See the full article in the Post, here.)

This whisky is the culmination of several years of planning.  "For a few years now, we've been putting whisky away for storage," remarked Becky Harris, Chief Distiller and President of Catoctin Creek Distilling Company.  "We pulled some of the more interesting barrels from the back of the barn and decided to release these at a higher proof:  a whisky specially curated for flavor, while still being remarkably smooth, as is our existing 80 proof Roundstone."

"We are very excited about this new product," said Scott Harris, Founder and General Manager of Catoctin Creek.  "We discussed this new product with customers like Jack Rose Whisky Saloon, The Passenger, and our distributors, and all agreed that this would be a great new product for the distillery.  And what's cool, since we're a small distillery, we can be responsive to this kind of market input."

At 92 proof (46% ABV), "Roundstone Rye 92" will be available in Virginia, Maryland, the District of Columbia, and New York in May.  As with all the whisky at Catoctin Creek, Roundstone Rye 92 is certified eco-ganic and kosher.  Suggested retail price is $52.99 for a 750 ml bottle.  Though an exact date hasn't been set, bottles will be available at the distillery approximately May 17th.

 

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 – Virginia Coffee

Virginia Coffee1½ oz Roundstone Rye
1½ oz coffee concentrate* (We recommend using beans from local roaster Lucas Roasting Company, available at the distillery too!)
1½ oz milk (2% works best. You can use whole, but I'd avoid 1% or skim)
½ to ¾ oz rich turbinado syrup**

Shake all ingredients in a shaker with ice. Strain into a glass with fresh ice. Garnish with whole coffee beans.

*Coffee concentrate

2 cups of water
3½ oz ground coffee

Gently stir water and coffee in a jar with a tight fitting lid and refrigerate for 12-15 hours. Strain through 3 layers of cheesecloth and allow it to drip for several minutes. Next, strain a second time through a coffee filter. Keep refrigerated.

(To use as coffee, add equal amounts of boiling water and room temperature concentrate in a coffee mug.)

*Rich syrup

2 cups turbinado sugar, like Sugar in the Raw, or demerara sugar
1 cup water

Gently bring to a boil so the sugar dissolves and then allow to cool. Keep refrigerated.

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

(Images courtesy S. Harris, E. Landsman, and Catoctin Creek Distilling Company)

April 2014 News

Welcome to April! – Expanded Hours at the Tasting Room – Sundays are back!

No foolin' here!  Spring is (maybe) finally here, and hopefully here to stay!!  Now that the winter weather is (dare-I-say-it?) behind us, we are re-introducing Sunday hours.  All our other hours remain the same:

Monday - Friday, 1 - 5pm

Saturday, 12 - 7pm

Sunday, 12 - 5pm - NEW starting April 6th.

Please note, however, that we will be closed for EASTER Sunday (April 20), so that our employees may spend time with family.

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

Cocktails at Catoctin CreekCheck out the menu for our April dinner!  We have a superb menu this month!

Herb and Prosciutto Gougeres, Risotto of Spring Vegetables, Sautéed Prince Edward Island Mussels, Pan Seared Game Hen Breast with Sweet Potato Puree, Ragout of Cured Leg, Bacon and Caramelized Onions, Garlicky Spinach, and finishing off with Coconut, Lime and Ginger Crème Brulee with Fresh Berries.

If you haven't yet joined us for one of our intimate cocktail dinners, please sign up!  Scott and Becky invite you for dinner at our place:  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).  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!

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

 

Guest Bartender Series - Brett Robison from Republic

Brett Robison

After being well praised by Tom Sietsema of the Washington Post, we are very happy to have Brett Robison of Republic join us for our fourth in the guest bartender series.  Brett will be mixing his own unique cocktail creations in our 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 Brett will be available most of the day for people to meet him and chat with him.

On Saturday, April 12th, during our normal business hours, Brett Robison will be with us in the Catoctin Creek tasting room.  Brett will only be here this one time, so don't miss this!!

What a way to kick off spring break!

 

Catoctin Creek Nominated for RAMMY's "Beverage Producer of the Year"

Rammy'sWe were thrilled to be named a finalist for ‘Regional Food & Beverage Producer of the Year’ at the RAMW’s 2014 RAMMYS Nominations event hosted at The Hamilton in Washington D.C.

Restaurant Association Metropolitan Washington (RAMW) added the new ‘Regional Food & Beverage Producer of the Year’ award category to its line-up this year to celebrate some of the regions most respected artisans. Catoctin Creek Distilling Company was included in this high-profile collection of nominees amongst other notable artisans including: Port City Brewing Company, DC Brau Brewing Company, Rappahannock Oyster Co., and Red Apron Butchery.

"We are extremely honored to be nominated for this prestigious award and would to thank RAWM for creating this award category this year showcasing hard-working artisans throughout the metropolitan area” said Scott Harris, founder of Catoctin Creek Distillery.

The annual RAMMY Awards Gala is the signature annual fundraiser for Restaurant Association Metropolitan Washington (RAMW) recognizing the best and brightest in the area’s vibrant restaurant industry. On Sunday, June 22 at the Walter E. Washington Convention Center, winners from 21 categories will be announced and awarded, including four to be chosen by public vote. 2014 will serve as the 32nd Annual Gala.

 

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 – Gone A Rye

Gone-A-Rye1½ oz Catoctin Creek Roundstone Rye
¾ oz Benedictine
¾ oz Dry Sherry
¾ oz Lemon juice
2 dashes Aromatic bitters
Egg white

Combine all ingredients in a shaker with ice, strain into a cocktail glass and serve.

Courtesy Matthew Palumbo, La Tagliatella

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

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

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Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404


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Latest Events

Catoctin Creek Bottling Workshop

  JUN 22   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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Nose-to-tail cooking

  JUN 23   Nose-to-tail butchery & cooking 6:00pm—9:00pm Long Stone Farm and Chef Tim Rowley of the Wine Kitchen will join forces to provide a private culinary tour of the pig from nose to tail. ...

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Día de los Muertos

  JUL 6   Special Release – Día de los Muertos American Malt Whisky  12:00pm—1:00pm This whisky was made in collaboration with Adroit Theory Brewing Company, the mad geniuses of the local beer world! Aged at...

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