Catoctin Creek Roundstone Rye Distillers Edition (92 Proof)

ABC - $42.29  

TW - $53.99 

Class VI - Not Available 

ABV - 46% 

NAS  

Mashbill - 100% Rye

6 Oct 26

Catoctin Creek Distillery

“Catoctin” is a name with regional roots, pronounced Ka-TOCK-tin, and believed to come from the Native American word “Kittocton,” meaning “place of many deer.” It’s also the name of a 14-mile tributary of the Potomac River, running through Loudoun County, Virginia—one of the many DMV-area governments we follow here at Whiskey and Politics. Loudoun has a lot to offer, and one of its standout spots is Purcellville.

Purcellville is one of those classic small towns: you’ll find a burger joint, a coffee shop, even a vintage clothing store. But what sets it apart? A distillery - and a damn good one!

The Catoctin Creek Distillery is located in a beautifully restored 1921 Buick showroom.  The space is warm and inviting, with a spacious tasting room. Well-behaved dogs are welcome.  Poorly-behaved whisky drinkers are not.  My wife and I have visited several times over the years and we'll be back again soon.  If you’re looking for a weekend afternoon escape, consider skipping the wineries and heading to the Catoctin Creek Distillery instead.

Founded in 2009 by Becky and Scott Harris, the distillery proudly bears the title of the first legal distillery in Loudoun County since before prohibition.  Becky, a chemical engineer who graduated with honors from the University of Wisconsin–Madison, serves as the master distiller. Scott runs the business side.  In my research for Whiskey and Politics, I’ve noticed that women are becoming more involved in distilling (as they were back when every corn farmer had a still - the women made the whiskey when there was excess grain).  I’ve heard podcasts with master distillers saying that they always include women in their tasting panel because women bring a special talent that men simply lack.  More women in whiskey?  We’re all for it. 

So this week we’re tasting their Distillers Edition Rye.  While their standard Roundstone Rye (80 proof) is excellent, every so often—about one in every ten barrels—they find something exceptional. Those barrels become the Distillers Edition, and the upgrade is noticeable. It’s bold, well-balanced, and absolutely sippable.  The Distillers Edition is 92-proof (46% ABV) - an excellent sippin’ whisky.  Sure, 92-proof is a little hot.  Adding just a few drops of water isn’t so horrible if it’s burning too much.  I knew the straight pour might be a little strong for my wife, so I added a splash of water before handing her a glass. Her response? “Mmm! Peppery!” Exactly.

Sometimes I want the subtle massage of a nice Irish Whiskey.  Other times I want a kick in the ass from a good rye. The Distillers Edition gives you both.  It’s really special.  While I’m not big on flowery tasting notes, others have a knack for it. Here’s Wine Enthusiast's Kara Newman in a 2020 review:

”This single-barrel rye is suitable for sipping or a dessert pairing.  Look for bold sugar-cookie aromas and confectionary richness on the palate: Vanilla, cocoa, hazelnut, maple sugar and mocha.  The moderately long finish is marked by lemon peel and nutmeg.” 

 I’m not sure I’m pickin’ up the ‘mocha’, but who cares.  This is not a ‘nice attempt’ by a boutique distillery, this is legit.  Their many awards speak for themselves.

Looking at the Distillers Edition label, I notice a lack of an age statement.  As we’ve seen before, that’s becoming more prevalent.  When the master distiller says the whisky is ready, it’s ready.  I also noticed that the label says the mashbill is 100% rye.  We know from past Whiskies of the Week that distillers will use some malted barley in their mashbill to utilize the enzymes that the barley brings.  So, how is it 100% rye with no malted barley?  I decided to email Catoctin Creek and their president, Scott Harris, replied almost immediately.

“The 92 proof like all of the whiskey that we make is 100% unmalted rye. We use heritage grains that were grown in the Northern Neck of Virginia, near where the Rappahannock River dumps into the Chesapeake Bay. The whiskey is potstilled using a slow process that takes about 9 hours to distill, creating a very complex distillate from distillation on the grain. The 92 proof particularly are hand selections of barrels that have exhibited a spicier profile that are normal 80 proof Roundstone Rye. It is aged in mostly Virginia oak, medium char, usually for between two and three years.”

So no malted barley, then?  Scott replied again, 

“Many commercial distillers, both craft distillers and large distillers alike, use enzymes rather than malted barley. Especially when you use 100% rye. The enzymes are the same enzymes that are derived from malted barley, but they're purchased from a commercial distributor. Furthermore, they don't add any flavor to the spirit, letting the pure spirit of the rye shine through…It was Dave Pickerel, the legendary master distiller from Maker's Mark, who told us that using enzymes gives you consistency. Consistency is the hallmark of being a commercial brand.”

This is similar to what we’ve seen with sour mashing:  Some distillers use the backset from a previous fermentation, others simply add lactic acid to get their pH right and prevent spoilage.   There’s no right or wrong as long as you have consistency with your product and no spoilage.  

Catoctin Creek makes more than just rye whiskey.  Their gin is pretty amazing as well.  I’ve enjoyed a few bottles over the years.  You can find their spirits across the DMV, but visiting the distillery is a far better experience. Just past Dulles Airport, it makes for a great day trip, especially on a sunny afternoon.

If you want a tasting and a tour, plan to stay at least an hour.  Of course, you’ll want to linger at the bar.  The Catoctin Creek staff is friendly, professional, and clearly passionate about what they do.  The tours are free.  The tastings of a flight of whiskey, brandy, or cocktails will set you back thirteen bucks or so (a bargain at twice the price).  

The distillery regularly has fun events.  My wife and I are attending a bottling workshop of their Roundstone Rye on 25 October at 10am.  We’ll learn how to “bottle, cap, seal, and label Roundstone Rye.”  Tickets are still available.  We’d love to see you there. 

ಜೈಕಾರ ಪಾಡುನು!

AI was used on original content to polish the language for readability, fix grammar and punctuation issues, and slightly adjust structure where needed for smoother flow.

As for our Cocktail of the Week, our friends at liquor.com provided a great rye-based recipe. I’d suggest using a solid mixing rye like Rittenhouse or similar whiskey. Leave the Distillers Edition for sipping—it’s too good to hide behind mixers. But hey, it’s your cocktail. Pour what you want.

The

Blinker

Ingredients

• 2 ounces rye whiskey

• 1 ounce yellow grapefruit juice, freshly squeezed

• 1/2 ounce raspberry syrup*

• Garnish: 3 raspberries, skewered

Steps

• 1) Add the rye whiskey, grapefruit juice and raspberry syrup into a shaker with ice and shake until well-chilled.

• 2) Double-strain into a chilled coupe glass.

• 3)Garnish with skewered raspberries.

*Raspberry syrup: Add 2 cups of demerara sugar and 1 cup of water into a saucepan over low heat and stir until the sugar has dissolved. Remove from heat and add 1 cup of raspberries, fresh or frozen, stirring until the berries form a pulp. Allow the mixture to cool, then strain into a sealable container. Will keep, refrigerated, for up to 1 week.