Loudoun Now did a great article on our recent growth and the investment by Constellation Brands. From the story:
“With the advent of increased competition even locally, it really takes more resources to support your brand,” she said. “We were trying to grow organically but it gets more and more difficult to see sales consistently stay level when you don’t have the support that you need. We were looking for a strategic partner.”
You can read the full story, here. Photo credit: Douglas Graham, Loudoun Now.
David Wondrich does a fantastic piece on peach brandy in The Daily Beast. I love the history presented. I always learn from Mr. Wondrich. We are so happy to be included in his review as well:
From Purcellville, Virginia’s popular Catoctin Creek distillery there’s the Short Hill Mountain Peach Brandy ($30/375 ml), which explores the funkier end of the spirit’s flavor spectrum. It offers notes of honeysuckle and aged tobacco in the nose and is thick, rich and sweet on the palate, with plenty of peach skin.
We still have it available at the distillery for only $29 per bottle. Get yours! In the meantime, read the full story, here.
Becky was profiled briefly in Epicure and Culture's post on "10 Women in Distilling":
Becky Harris is the chief distiller and co-founder of Catoctin Creek Distilling, the first legal distillery in Loudoun County, Virginia since Prohibition. They make whisky from scratch, using 100% rye that is certified kosher and organic. Becky’s background in Chemical and Process Engineering helps her run the whisky-making side of Catoctin Creek, a business which she started with her husband in 2009.
She says, “Many family-run distilleries have women taking care of the business side of the operations and men running the production side. We flipped those roles because our skills fit the opposite assignments”.
You can read the full story, including a cocktail from our pal, Paul Trahan Taylor, here.
Eric Asimov, writing for the New York Times, does an amazingly in-depth story on the scarcity of old rye whiskey and the excellent choices available in the younger whiskeys of the category. With over 1300 distilleries now producing in the US, the panel had plenty to judge.
I'm honored that two of the judges were the esteemed David Wondrich and Robert Simonson. I cannot think of two gentlemen in the industry for whom I have more respect! I've read (and re-read) their books. I've met them at Tales in New Orleans. I fan-boy on these guys, always asking for autographs... So, to have these two judging my spirits, well honestly, it's just humbling.
Notably, all judging was done in a blind panel. There's no way to be influenced by preconceptions of the spirit or where it's produced, nor the beauty of the label. It's just the juice. How good is the juice?
From the story:
Indeed, many of the ryes we tasted didn’t have the assertive rye personality that I’ve come to love. ... The Woodford rye was 53 percent rye, potentially very similar to bourbon. Some of the other ryes in our tasting were 100 percent rye, or very close.
Other ryes reminded us of rum, or tasted overwhelmingly of bananas or were odd in some other way. These tended to come from the craft distillers, who, like craft brewers in the early days of the beer revolution, have yet to achieve precision and reliability in their work.
“It’s like catching this category in the 10th grade,” David [Wondrich] said. “Some have already matured into their adult personas, some are still kids, and others are in transition, not as assured as you want, still hesitant.”
Speaking on the few craft brands in the list, Asimov continues:
Two other craft ryes made our list, the warm, spicy Few from Evanston, Ill., at No. 7 and the fruity, slightly sweet Catoctin Creek Roundstone Rye from Purcellville, Va., at No. 9.
You can read the full story, here. I hope you will!