Our second beer collaboration, this one with Adroit Theory Brewing Company and called Día de los Muertos, will be available on November 12 (November 2 for VIP members).  Warren Rojas does the full backstory at Washington City Paper:

Next to scrutinize the end result was Becky Harris, Scott’s wife and Catoctin Creek’s chief distiller. As she siphoned the resulting whiskey from its cask, she couldn’t help gush about the collaboration. “I’ve been waiting for this one for two years,” she says as she pulls a dram of the experimental beverage they dubbed “Día de los Muertos” American Malt Whisky.

“The name of the original beer was Día de los Muertos. So it made sense to name the whiskey the same,” [Mark] Osborne [founder of Adroit Theory Brewing Company] says of the ominous moniker he came up with.

The whiskey smells of roasted malt and shines as brightly as copper. It’s less forceful on the palate than traditional rye whiskey, but still has a rich mouthfeel, conveying definitive hoppiness balanced by caramel notes.

You can read the full story, here.

I hope you'll enjoy this little podcast by The Whisky Guy interviewing our founder, Scott Harris.  A little history, a little whisky, and a lot of fun!

Listen to the podcast, here.

The podcast site is located here, and we recommend you check them out and subscribe:   http://www.thewhiskyguy.com/020-2/

Holiday Lettings is a branch of TripAdvisor from the United Kingdom.  They recently listed the top ten coolest distilleries to visit in America.  Catoctin Creek came in at number TWO!  

From the article:

Although Prohibition put a damper on America’s ability to drink in the 1920s and 1930s, the recent emergence of craft distilleries has put drinking spirits back on the map. We searched high and low to find the coolest distilleries across the country to sip top-notch beverages. The distilleries on our list pride themselves on using locally-sourced (when possible) ingredients to produce high-quality spirits ranging from classic whiskies to off-the-wall flavoured vodkas. Each can be savoured in the form of a tasting flight or mixed into a craft cocktail. No matter what you order, there’s nothing like tasting spirits straight from their source.

Read the full article, here.

In an article that covers unusual cask finishes—everything from fish barrels to Tabasco barrels—it was cool to see The Spirits Business pick up a story on our Maple Finished Cask Proof:

One of the quirkier expressions created by [Catoctin] Creek in the name of “research and development”, this whisky is created by finishing ‘cask proof’ Roundstone Rye in a Langdon Wood maple syrup barrel. According to Catoctin, the resulting liquid is “not cloying or sweet”, but instead offers “a smooth maple flavour that blends perfectly into the whisky”, with “a maple finish that goes on, and on, and on, and on…”.

You can read the full story, here.

Hot on the heels of the American Whiskey Masters, where Catoctin Creek received a gold medal and two silver medals, Nicola Carruthers at The Spirits Business called out ten best whiskey values from the USA:

Catoctin Creek Roundstone Rye Cask Proof caught the attention of the panel and was accordingly awarded a Gold. The bottling was described as “very balanced and opened well with water”. Judges found it to be a good example of a rye whiskey due to being “sweet” on the nose but with “rye characteristics”.

You can read the full story, here.

We recently submitted a bunch of our spirits to be reviewed in the American Whiskey Masters in London.  The contest results have yet to come in, but apparently, now that the blind-judging is completed, the judges were allowed to pick and choose their favorite spirits to take home with them.  Mark, from Malt Review, who also writes for Whisky Magazine, does a splendid job reviewing our Roundstone Rye Cask Proof.  I particularly like his color note: "polished mahogany."

In the mouth: quite a chewy texture, but a wonderful balance of sweetness and bitterness from the wood as a first impression. And it follows very well from the nose: again, that tartness from the redcurrant, with wood tannins creating a nice cloying mouthfeel. Peppermint. Then the sugary goodness: molasses and prunes again. Blackcurrant. Elderberry. A slug of port before drifting into a slightly woody finish. For it’s the balance on the finish, again of the sweetness and the bitterness, which makes this such a great whiskey.

Read the full review, here.

Stefanie Gans, writer and food critic for Northern Virginia magazine, does a big article in the July 2016 issue about all the growth in distilleries in the Northern Virginia area.   We're pleased to be featured alongside others in the region, including KO, Bowman, and Belmont Farm, to name a few.  There are also some fantastic photos by Rey Lopez, one of our favorites in the area, so be sure to check this one out!

"If I can learn how to make contact [lenses]," Becky Harris says, she could master the age old distilling process.  Now she starts her days at 6 a.m., making the mash with local rye and water, letting it sit, ferment.  The stills stand next to floor-to-ceiling windows facing the center of Purcellville, what was once a town known for its temperance enthusiasm.

You can read the full story, here.

Thrillist just came out with their list of top local distilleries, as voted by top DC bartenders.  We're so happy to be included in a list of very fine local providers!

"Roundstone Rye is a great whiskey -- robust, sweet, and spicy -- great in cocktails or neat. Catoctin shares a lot of values with us: they source locally and pesticide-free. They care about their quality, and it shows." -- Todd Thrasher, bartender/owner of the Eat Good Food Group (PX, Restaurant Eve, etc.)

Read the full story, here.

Eater did a story on the best, most affordable American craft whiskey on the market, and we were delighted to be included in such fine company!  But before publishing the list, they are very careful to lay down some ground rules first:

For these purposes, a craft whiskey producer must distill every last drop of what goes into the bottle—no sourcing or independent bottling. Rather than defining "craft" based on the number of bottles a company releases annually, we're just not including the major brands, and any other producer who does their own distilling is in play. The only caveat is that the brand must be at least partially distributed on a national basis, so that consumers can nab a bottle from an accessible online retailer.

About Catoctin Creek, they write:

1) Catoctin Creek Roundstone Rye (80 proof), $39.99: While Catoctin Creek produces gin and brandy, and has released limited editions such as their Kings Mountain single malt (distilled from a beer made by Heritage Brewing), it's their rye whiskey that runs the Purcellville, Virginia distillery's show. Distinctive for being a rare 100 percent rye whiskey, the liquor showcases a light, spicy grain and oak profile. Catoctin Creek is also certified kosher.

Read the full story, here.

WTOP aired a story about our efforts, along with other distillers and the Distilled Spirits Council, to seek federal excise tax (FET) relief for small producers.  The story highlights the fact that spirits pay a proportionally larger percentage of excise taxes than do our counterparts in wine and beer, and seeks relief on the first 100,000 proof gallons produced.  

Harris said he believes his small distillery could add employees and stir tourism if Congress extended to distilleries the federal excise tax breaks currently given to craft beer makers and small wineries. Right now, Harris and other craft distillers pay the same federal excise tax rate as their big competitors such as Jack Daniels and Jim Beam.

“It’s very hard for smaller companies like ours to compete and to do innovative, new products like we’re doing,” Harris said.

Distillers are asking Congress to cut the federal excise tax on the first 100,000 gallons of spirits produced to $2.70 per gallon for all distillers. The rate would then rise to $13.34 per gallon on alcohol produced after the first 100,000 gallons.

Read the full story, here.

Distilled magazine, in their inaugural issue, did a beautiful profile piece on Catoctin Creek.  Our distillery dog, Frank, a precocious pug who serves as part-time security guard, features on half of the photos taken!  Johanna Ngoh writes:

A chemical engineer by training, Becky Harris blinked casually at her husband's suggestion that they quit six-figure day jobs to make whisky.  "OK, I got this," Becky told Scott, unfazed.  "You just need to make sure we can make some money."

 The magazine is currently not available online, so if you can pick up a copy, grab one!

Virginia Living magazine did a feature asking local Virginia bartenders to present some of their favorite cocktails.  We were delighted to find ourselves in two of them: I Am Virginia by Todd Thrasher, and The Blue Puppy by Hunter Johnson.  

We could all use something tall and cool heading into the summer season. And Virginia's top mixologists are only too happy to oblige. For stylish and delicious cocktails made in true Virginia fashion, try these signature quaffs from bars and restaurants around the state.

You can read the whole article and see the other recipes by clicking here.