The folks over at SmokyBeast got their hands on a bottle of Single Cask Nation Catoctin Creek Rye, a private barrel expression we released only through SCN, and I believe they were pretty delighted with the dram! You can taste this yourself down at Jack Rose in Washington DC, and a few other locations nationwide. (Ask your whiskey puveyor if they carry Single Cask Nation, and if they do, you're probably in good shape!) Unfortunately, this expression is LONG AGO sold out directly from Single Cask Nation.
Here's the review:
Very nice job from Catoctin Creek & a great pick from Single Cask Nation. We'd never guess this was such a young rye, and it really holds up to many older whiskies. We're looking forward to seeing what comes out of this interesting distillery over the years.
You can read the entire review, here.
Thanks go out to Cobey Williamson, editor of MicroShiner magazine. They picked up our press release about the Old Tom gin launch, and gave us some nice compliments in the article:
Catoctin Creek Releases Limited Edition Rested Gin Like many, we are in love with Catoctin Creek, and as you may know, their products have been receiving rave reviews, including having Catoctin Creek Roundstone Rye "Cask Proof" named the #7 whisky in the grain whisky spirits category at the 3rd Annual Wizards of Whisky World Awards.
Whisky accolades aside, something we love as much as their spirits is Catoctin Creek's approach to the process. Everything they do seems to be imbued with same sense of effortless innovation and unassuming elegance. As a whole, Catoctin embodies the essence of craft, and we have no reason to expect anything less than more of the same from this latest release.
Read the full article, here.
What a lovely review we received from Adam Morgenstern of the Food & Wine section of Forbes. Mr. Morgenstern really seemed to enjoy himself, and for that we are really, really pleased:
While gins can be all over the map these days, Watershed comes across with clear focus. Beautiful juniper nose and taste, with practically no alcohol harshness; amazing considering it’s bottled at 100 proof, higher than most gins. There’s pepper and cinnamon on the finish and it’s incredibly balanced. Sipping it took me out of detective mode — rather than try and figure out the mystery botanicals, I just wanted to sit back and enjoy it.
You can read the full review, here.
We are very happy to announce that Roundstone Rye took home the bling-bling in the United Kingdom! The Wizards of Whisky World Awards, after performing blind tastings of hundreds of spirits from around the world, named Catoctin Creek Roundstone Rye "Cask Proof" its #7 whisky in the grain whisky spirits category, and earning it a gold medal. That's beating out some pretty big names in the whisky world right now, like Whistlepig, Bushmills, Redbreast and Greenspot, just to name a few! Roundstone Rye "92 Proof" came in at a very respectable #18 in the same category, earning silver.
Read the full story, here.
Thank you to Leesburg Today and the citizens of Loudoun County for voting us the best distillery in Loudoun! We are very happy for the honor!
Read the story, here.
Holley Simmons, the dining editor at the Washington Post, does a story on day-tripping out to Purcellville:
You may want to have a good cure for the hiccups — and a designated driver — before venturing into Purcellville, Va.: The bucolic town, 50 miles west of Washington in the foothills of the Blue Ridge Mountains, is full of wineries, breweries and an eco-ganic distillery. But if booze is not your thing, there’s easy access to the scenic Washington & Old Dominion bike trail for cyclists.
The story highlights our distillery as one of the great reasons we love downtown Purcellville!
Last year, Becky and Scott Harris moved their certified eco-ganic distillery from a 2,000-square-foot warehouse to a 6,000-square-foot facility (a Buick dealership in the 1920s). Now more than 10,000 visitors a year witness the production of gin, white whiskey and - their flagship product - rye whiskey aged in charred Minnesota white oak barrels. "About 60 percent of the flavoring comes from the barrels," Becky says. There's a 30-minute tour ($5) and a tasting room ($5-$10).
You can read the entire story, here.
The very lovely Kayleigh Kulp is the author of Booze for Babes, sold here on Amazon, or available in our distillery store. Kayleigh appeared on WJLA's Let's Talk Live, to promote brandy for the Christmas season. Of the several brandies she highlighted were our own Catoctin Creek 1757 Virginia Brandy, Pearousia pear brandy, and Short Hill Mountain peach brandy. Thank you, Kayleigh, for the shout-out! Merry Christmas!
Read the entire article, here.
Nice to get a special mention in the "100 Best" issue of Washingtonian:
Scott and Becky Harris strategically situated their distillery in Purcellville in the heart of Virginia wine country, and even staunch wine lovers admit their Roundstone Rye's warming spice and mellow sweetness are as comforting as a buxom Bordeaux.
Read the full article, here.
In the continuing coverage of the Virginia ABC spirits tax raise, Scott was invited as a guest on the Kojo Nnamdi show on WAMU 88.5. From the show description:
If you live in Virginia, the state’s budget woes will hit you in the liquor cabinet next week. That’s when the price of wine and spirits goes up to help close a projected $2.4 billion revenue shortfall. The price hike is one more reminder that in jurisdictions like the Commonwealth and Maryland’s Montgomery County, where government agencies operate all the liquor stores, consumers often pay higher taxes and levies for their alcohol. We explore the economic forces—seen and unseen—that impact the selection and price of liquor around our region.
The other guest for the show was Garrett Peck, author of "The Prohibition Hangover: A Social History of Alcohol After Prohibition" and "Capital Beer: A Heady History of Brewing in Washington, D.C.".
Richard Barry recently attended one of our distillery dinners for the Autumn 2014 issue of MicroShiner magazine. The article gives a great window into the sumptuousness of the evening of history, whisky, cocktails, and fine seasonal dining. The story is further brought to life by the gorgeous photos of DJ Glisson. The issue even includes cocktail recipes from the evening's drinks.
Each month, Catoctin collaborates with catering mavens Chef Wes Rosati and Chef Maria Aros of the Wandering Chef to create a menu of seasonal dishes that draw on the flavors of local ingredients and Catoctin spirits. The marriages produced are happy ones like the perfect pairing of Pan Roasted Tenderloin and BBQ Rubbed Brisket with a smooth Boulevardier made with Catoctin Creek Roundstone Rye "92 Proof".