The Next Round's On Me
I love it when we get someone who really understands what we're trying to do. It's more than just making whisky, and certainly more than getting rich (we're still waiting for that). It's about connecting with people in the community who are as excited about what we're doing as we are in doing it.
John Shope is one example. He is the mixologist and bartender at Food Matters in Alexandria, Virginia. He paid us a visit last month, and wrote a pretty nice blog article about his experience.
Cheers to you, John!
Becky walked us through the tour, first directing us to the small space ship looking malt room where the rye was becoming suitable "distiller's beer" - We were all given a chance to climb up and smell the product as it developes. From there Scott excitedly showcased a batch of Gin in the works where what looked like a keg of his organic rye spirit was being flavored with a gigantic version of a tea bag filled with juniper berries, anise, orange peels and other Catoctin Creek ingredients steeping much like a very large tea.
Read the rest of the story here