Lauren DeSantis of Capital Cooking recently attended our 515 release event at J&G Steakhouse. She had some really nice things to say not only about the 515, but also about the Roundstone Rye:
First, a word about the Roundstone Rye. Unlike some ryes that hit you over the head, the Roundstone is rather delicate. The nose hints of honey, slightly floral, with some rye spice, and a hint of wood. It is somewhat tart with a little citrus and some slight vanilla and oak flavors, and a subtle finish that has elements of sour, wood, and spice. ... [For] such a young distillery, Catoctin produces really good rye.
I tasted the 515 and agreed with the crowd’s consensus – Catoctin Creek Distillery knows what it is doing. This is a unique product that for whisky lovers more than justifies a special trip to J and G.
Proof66 did a really nice, and very thorough review of Watershed Gin. They really understand what we're trying to accomplish with this gin. A great review:
There’s just a hint of sweetness on the front end and the warmth all comes on the finish. In fact, we felt the Martini was slightly better when not chilled making it a kind of winter-weather martini that could easily substitute for brandy or similar winter-time drinks.
The first round is always the spirit itself unvarnished by anything else. Where the Beefeeater is juniper with a black pepper bite and the Hendrick’s is all citrus and floral, the Watershed has a great deal more grain character. It’s almost more like a white whiskey and we think it would appeal greatly to beer lovers. The juniper is subdued but present but with the dash of promised spice, perhaps pepper and cinnamon. But all very subtle. For a 100 proof spirit, it’s shockingly smooth and a credit to the distillation itself. These are incredibly different gins each with a different audience. Traditional gin lovers of heavy juniper will be disappointed with Watershed but from a crafting standpoint, this is an incredible easy-going and drinkable product—easily surpassing the craftsmanship of the Beefeater and neck-and-neck with the celebrated Hendrick’s. [Special note: we’ve often been intensely disappointed with white whiskey and even refused to publish a review on some… this note to drive home the point that the execution of this gin as a spirit is especially impressive to us.]
Esquire Magazine featured a cocktail by John Reusing (owner of Bad Decisions Bar in Baltimore) as their cocktail of the week:
My goal in designing this drink was to make a dryer and spicier version of the classic Manhattan. I had many customers looking for a dry, whiskey-based drink, so I set out to make something that was less sweet than most traditional whiskey drinks. I like Catoctin Creek because it has a lot of great spicy notes from the rye.
Kashrus Magazine did a nice story on the distillery, and why we decided to go kosher. From the review:
Rather than attempting to "rate" this whiskey, I'll just mention that I donated a bottle to my shul's (after-davening) "Kiddush club", and it disappeared a whole lot faster than most of the other whiskeys.
For the entire story, check out Kashrus Magazine online, here.
Wine and Spirits Magazine did a nice review on our Roundstone Rye in their October 2012 issue piece called "Wild Whiskey". Lou Bustamante writes:
With more small producers in the whiskey game, innovation is at an all-time high. And the competition they offer has inspired larger distilleries to put out new bottlings, the best of which highlight exceptional barrels from their rickhouses. Here's some compelling proof.
Massively awesome review on the Roundstone Rye Cask Proof release from JewMalt, and when I say awesome, I mean Lou Ferrigno awesome:
I really enjoy their standard 40% ABV version of this rye whisky but tasting this in cask proof makes this whisky shine like a rye diamond. A wonderful springtime whisky. Fine whisky – kudos to the Catoctinians on this one!
The NPR Food Blog, called The Salt, did a neat story about the life of a barrel, from Kentucky and craft distillers all over the U.S.A., to it's eventual use in hot sauce and maple syrup production:
In Purcellville, Va., Scott and Becky Harris of Catoctin Creek Distilling will have 150 once used barrels at the end of 2012. Some will be sold to the general public for patio furniture and other decorative items, but most will go to area restaurants Boundary Stone and Mad Fox Brewing Company.
Recently, a perfect recylcing circle was created when a friend of the Harris' contacted another friend who owns a maple farm. Now, Pennsylvania-harvested maple syrup is being aged in used Catoctin whiskey barrels. And now, Langdon Wood Syrup is sold at the Catoctin distillery store.
Jewish News One did a feature story on our distillery, and the reasons we chose to go kosher with our spirits:
All good businesses need a niche, a particular part of the market they can exploit to make the most of their product. And that's exactly what a husband and wife team have done here in Virginia in a warehouse not much bigger than an over-sized garage. They're producing one of the most successful kosher products on the east coast of America. A business built on barrels and bottles inspired by a life-long passion. After years of working with chemicals and computers Becky and Scott Harris wanted to pour their energy into something different.
Joseph Guinto wrote a story on the emergence of legal moonshine for American Way magazine July 2012 issue, and he gave Mosby's Spirit a particularly nice write-up:
But as I lift the glass of Mosby’s Spirit for a taste, it reveals itself to be one friendly ghost. There is a smooth flavor of rye up front, a pleasant sweetness on the midpalate and a back end full of sass. Even with the finishing kick, it’s a revelation to me that unaged grain alcohol can taste this refined and delicious.
Last week was a big week for us. We launched our spirits into New York City and Brooklyn, and rolled out in a host of high profile restaurants and stores, including the historic Brandy Library in Tribeca, Astor Wine & Spirits in Midtown, and the Whiskey Shop in Brooklyn.
Leesburg Today was the first to pick up the news, Therese Howe reporting:
With only two years of operation under his belt, Scott Harris is taking on the Big Apple and expanding the business with this week's launch of Catoctin Creek Distilling Co. spirits at several restaurants, clubs and liquor stores in New York City.
“We picked a variety of really awesome clubs, high profile places where we wanted to show our stuff, do some tastings and and create a little buzz, no pun intended,” he said in a phone interview from New York City.
And then, our local friend and comics editor, Tea, posted a lovely piece on Nommable:
... I went down to the distillery in January and met Scott’s wife, Becky, and got to sit in on a special session where they taught us about the distillation process. I already knew a little bit about distilling, but this really improved my knowledge. I also got to play with their bottling line, which was INCREDIBLY AWESOME, and reminded me a lot of playing whack-a-mole, but with gin!
We were delighted once again to be featured in Forbes, this time in an article about Irish whiskey and its American descendants. Claudia Alarcón writes:
As one of the first distilleries committed to...
So very nice to be included in the Bourbon Review's list of seven bottled-in-bond whiskeys you must try in 2019. Explaining what bottled-in-bond means, they write:
The law states that bottled-in-bond...
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