Less than two handfulls of miles from the apothecary shed itself is a home grown distillery called Catoctin Creek. Since 2009, Catoctin Creek has been distilling Rye into various award-winning products. We’re partial to the Watershed Gin ourselves.
Catoctin Creek in the old Case building
Baker Bob set up a long talked about distillery tour on a lazy Sunday afternoon. The tour was fantastic, carried out by Scott Harris himself. Excellent.
In between leading questions, Scott taught us some things.
Scott talked us through the process to make Rye, Gin (in run 2), and Brandy.
Step one: Cook the Rye (soon to be more local)
Step two is brewing a rye beer to about 10%.
Step three: transfer beer to still and a 6 hour run.
Gin takes a second distillation plus an infusion.
The bottling machine which caused a pizza party insurrection.
Shipment for Australia
Yeah
Catoctin Creek Tasting Room
Pouring flights
Custom flight: Gin and Two Ryes
The Catoctin product set is certainly made with love. I remain a big fan of the Watershed Gin. The Roundstone Rye is rough and thin at 80 proof. The 92 proof has more body (and less water) and is a better product. I guess around here we’re used to a sweeter mash bill with some corn and wheat and a higher proof. The Catoctin Creek mash is 100% rye.
What does Sammy think of the Brandy?
Aftermath
All told, the afternoon was very well spent with a gracious and committed host doing excellent work. Keep it up Catoctin Creek. We’re damn proud to have you here just over the river.
The fellers say, “Thanks Scott and Becky!”
Back home again with some new stuff to add to the bar.
Watershed Gin always in stock here
