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!
Jessica Voelker does us a mitzvah in the Best Bites blog at Washingtonian: "Drink Local!"
That said, with distilleries popping up all over, it's a fun time to sample new spirits. Popular whiskey, gin, and brandy maker Catoctin Creek in Purcellville, Virginia, offers tours and tastings and is widely available at Washington bars.
In yet another very entertaining and informative review, Warren Bobrow lays out the history of Moonshine in a brief review of three artisan products: Mosby's Spirit, Few's White Whiskey, and Tuthilltown's spirit:
Sharp on the nose, sweet eco-ganic grains give way to vanilla elements and candy sugar finish. Cork finished bottle is a nice way of showing that the quality of the product within is carefully made and cared for, right down to the packaging. No screw tops here! The flavors of freshly toasted Rye bread smeared with sweet butter and spicy apricot jam comes into view. There is toasted rye bread in every sip, along with a light burn in the mouth. Un-aged Rye takes on notes of hoe-cakes drenched in maple syrup with vanilla like notes on the finish. Some say this White Whiskey tastes like Tequila! This is tasty stuff- I see a white “Margarita” cocktail when I sip this spirit.
Read the full review here. There's also a smashing cocktail with the review, which we've included here.
In their March/April 2012 issue, Viva Tysons Magazine does a feature story on our distillery:
After one particular trip to Ireland, where the Harrises spent time at the Bushmills [distillery]--the oldest distillery where Irish whisky is made--Scott decided that he wanted to open a distillery near their Virginia home.
"It was a crazy idea and my wife really didn't think I would do it," the 41 year-old says. "I kept thinking back to the Bushmills [distillery] and being on that factory floor with those massive copper kettles and stills and seeing the entire production, and I said to myself, 'I want this.'"
You can read the full story, below, or get your copy near Tysons, McLean, Falls Church, Great Falls, Oakton or Vienna.
Photograph by Atlantic Records, used under license, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=45577655. The Daily Beast asked rye distillers around the country to tell us what their spirits taste like by comparing them to...
SEP 7 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...
SEP 20 Autumn Dinner at the Distillery 7:00pm—9:00pm Join us September 20th for our autumn-themed dinner. We will feature a four course menu plus an amuse boushe from Justin Thyme Culinary. The theme for the night...