Dan Dunn, writing for the Robb Report, does a review of our latest Rabble Rouser release:

The Rabble Rouser Rye differs from its forebear in that it’s distilled at a lower proof to coax more of the rye’s earthy qualities to the top. That means we get freshly mowed grass and cedar on the nose. On the palate, sandalwood, tobacco leaf, and cereal grains take center stage, supported by mesquite, peach, and a bit of honey. Still, at 100 proof, Rabble Rouser barks like a junkyard dog, so dainty drinkers may want to look elsewhere. This heavy-duty dram is delightful served neat or with an ice cube or two, and will hold its own against the most puissant of mixers.

You can read the full story, here.

Ryan Hughley, writing for Southern Kitchen, does a wonderful story about Becky's journey through whisky as chief distiller for Catoctin Creek.  She writes:

So if you find yourself interested in whiskey, but you’re not a fan of its strong flavor, what’s a girl to do?

Harris recommends starting out with something easy like a whiskey ginger or a good whiskey sour. They are easy, approachable cocktails for those looking to give whiskey a shot (pun intended). Another tip, according to Harris? “If you’re not a spirits drinker, learn to taste spirits neat," she said. "It’s not something most people are comfortable with in the beginning because it’s too strong. The first sip is to acclimate your plate.”

You can read the full story, here.

Huzzah! Catoctin Creek Roundstone Rye Cask Proof was named the Editor's Choice, 9.0/8.9 points and the highest rated whiskey in the premier issue of American Whiskey magazine!  A highlight from the review by Rob Allanson:

9.0 Points.
Palate:  Big sweetness, vanilla and toffee, caramel coated apples. Snickers bars in liquid form, peanut, caramel and milk chocolate. The savory edge of dusty books.
Comments:  Just what you want from a rye - spice punch, tannins and a dusty sweetness.

Get your copy of the magazine, here.  Read the review, here.

Food and Wine recently wrote about "6 Women in Whiskey to Watch," including a profile of our own president and chief distiller, Becky Harris.  Becky's fresh approach to whisky is the underlying reason why we introduced Roundstone Rye nine years ago, to bring a new type of whisky to a lot of people who didn't consider themselves whisky drinkers.  Quoting Becky in the article, Ceil Miller Bouchet writes:

Harris encourages new whiskey drinkers – especially women, she says – to trust their taste and not the experts. “Your body chemistry and your individual experience is just as valid as everyone else’s,” she says. “When you like something, that is the one for you. Who cares what the others think?”

This thought follows from our way of thinking at Catoctin Creek:  If everybody is making and consuming the same thing... well, where's the fun in that?

You can read the full article, including profiles of the other women in the story, here.

A wonderful little call-out in the May 2018 issue of Better Homes and Gardens:

A spice-forward tribute to-and from-Virginia, the birthplace of American whiskey.

Absolutely could not have said it better myself!

Fantastic article in Wine Enthusiast magazine about how Becky Harris, our president and chief distiller, loves to collaborate with local wineries and breweries.  This article, by Kara Newman, highlights our various beer collaborations to produce an interesting range of limited edition, hard-to-find single malt whiskies.  Also highlighted a several other great American distilleries pumping out some great single malt whiskey.

Ms. Newman writes:

To describe her thrifty approach to American single-malt production, Harris references a winemaker’s quip: “We don’t let the fruit hit the ground.” She’s determined not to let raw materials go to waste. “You try to make something out of it, try to salvage it.”

You can read the full article here.

Pretty awesome when Fodor's names Catoctin Creek one of 11 cool boozy experiences, along with Maker's Mark, Bombay Sapphire, Jameson and other distilling heavyweights! We are super delighted to be included for our extremely fun--and always free--bottling workshops. Learn more on our web site or book your spot today.

Fill, seal, cap, and label spirits during monthly bottling workshops at Catoctin Creek Distillery, a Virginia craft producer which makes award-winning spirits in Purcellville, including Roundstone Rye Whiskey and Watershed Gin. Held on a Saturday morning from 10am to noon, the workshops are free, and also start with complementary coffee and doughnuts. After a brief lesson from co-owners Scott and Becky Harris, the volunteer workforce heads to the station of their choosing (not surprisingly, filling the bottles with the “whiskey cow” is always the most popular.) If you want to, follow an empty bottle through all the stations until you’ve capped and sealed it, then sign it and purchase it for yourself or as a gift.

You can book your spot in the bottling workshops, here. And you can read the full Fodor's story, here.

Paste Magazine regularly reviews spirits and beers, and they recently picked up a bottle of Roundstone Rye 80 Proof, our flagship spirit.  Graham Averill writes:

In a world where much of the best whiskey is either made from one of the big-hitters in Kentucky, or sourced from a warehouse in Indiana, it’s refreshing to come across a bottle like Roundstone Rye. There are no shortcuts here. Just craftsmanship. And it shows.

You can read the full review here.

Becky was profiled briefly in Epicure and Culture's post on "10 Women in Distilling":

Becky Harris is the chief distiller and co-founder of Catoctin Creek Distilling, the first legal distillery in Loudoun County, Virginia since Prohibition. They make whisky from scratch, using 100% rye that is local and certified kosher. Becky’s background in Chemical and Process Engineering helps her run the whisky-making side of Catoctin Creek, a business which she started with her husband in 2009.

She says, “Many family-run distilleries have women taking care of the business side of the operations and men running the production side. We flipped those roles because our skills fit the opposite assignments”.

You can read the full story, including a cocktail from our pal, Paul Trahan Taylor, here.

Absolutely stunning!  It is like a dream come true!  

Eric Asimov, writing for the New York Times, does an amazingly in-depth story on the scarcity of old rye whiskey and the excellent choices available in the younger whiskeys of the category.  With over 1300 distilleries now producing in the US, the panel had plenty to judge.

I'm honored that two of the judges were the esteemed David Wondrich and Robert Simonson.  I cannot think of two gentlemen in the industry for whom I have more respect!  I've read (and re-read) their books.  I've met them at Tales in New Orleans.  I fan-boy on these guys, always asking for autographs... So, to have these two judging my spirits, well honestly, it's just humbling.

Notably, all judging was done in a blind panel.  There's no way to be influenced by preconceptions of the spirit or where it's produced, nor the beauty of the label.  It's just the juice.  How good is the juice?

From the story:

Indeed, many of the ryes we tasted didn’t have the assertive rye personality that I’ve come to love. ... The Woodford rye was 53 percent rye, potentially very similar to bourbon. Some of the other ryes in our tasting were 100 percent rye, or very close.

Other ryes reminded us of rum, or tasted overwhelmingly of bananas or were odd in some other way. These tended to come from the craft distillers, who, like craft brewers in the early days of the beer revolution, have yet to achieve precision and reliability in their work.

“It’s like catching this category in the 10th grade,” David [Wondrich] said. “Some have already matured into their adult personas, some are still kids, and others are in transition, not as assured as you want, still hesitant.”

Speaking on the few craft brands in the list, Asimov continues:

Two other craft ryes made our list, the warm, spicy Few from Evanston, Ill., at No. 7 and the fruity, slightly sweet Catoctin Creek Roundstone Rye from Purcellville, Va., at No. 9.

You can read the full story, here. I hope you will!

— Scott

Nice to get a shout-out in Wine Enthusiast magazine this month!  There's a nice feature on what to do for a day or more in Washington, DC.  Here's our bit:

Escape the city for an afternoon in the Virginia countryside.  Start with esoteric, barrel-aged beers like Ortolan Bunting (aged in Armagnac casks) or G/I/A/A IPA (matured in mezcal barrels) at Adroit Theory Brewery.  For lunch nosh on local Angus beef burgers and hand-cut fries at Market Burger Fries & Shakes.  Afterward, head to Catoctin Creek Distilling Company (above), where affable owners Scott and Becky Harris will give you a tour and tasting of their award-winning Roundstone Rye, Watershed Gin and pear brandy.

To read the full story, click here.

Architectural Digest did an article on the 12 coolest craft distilleries and we were included!  

The first craft distillery built in Virginia’s Loudoun County since the pre-Prohibition era sits in the historic Case Building space (a onetime Buick dealership) on Main Street in the town of Purcellville, an hour west of Washington, D.C. Its industrial-chic tasting room, designed by W. A. Brown & Associates, is lit by 56 Edison bulbs and lots of natural light from the original 1920s windows. It’s the perfect place to taste the brand’s handcrafted rye whiskey, which is faithful to the ingredients and methods commonly used in the region during Prohibition.

Read the full story, here.