Catoctin intros ‘first’ post-Prohibition rye

Virginia-based Catoctin Creek Distilling Company has produced a private label rye whisky, the “first” legal batch of alcohol made from grain grown in its local Loudoun County since Prohibition.

The new Catoctin Creek rye was developed exclusively for the Coton & Rye tavern

The rye expression was produced for the Lansdowne Resort & Spa, and will be available from its “quintessential” Virginia tavern, Coton & Rye.

As part of the restaurant’s focus on the land, it is developing its offer in partnership with local farmers, craftspeople, vintners and distillers.

The rye for the whisky was grown at Morven Park as part of the estate’s farming cooperative programme. It was harvested by Three Monkeys Farm before heading to Catoctin Creek, where it became Barrel 609.

The resulting whisky is only available on the Coton & Rye menu. Cocktails include the Cherry Blossom Julep (Catoctin Creek Rye, ginger ale and tamarind soda), and The Boulevardier, a serve said to have been invented during Prohibition (Catoctin Creek Rye Whisky, Aperol, Carpano sweet vermouth, and an orange twist).

“When we tasted Barrel 609 and learned about the rye’s conception in Loudoun County, it was a natural choice for Lansdowne,” said Michael Stephens, managing director at the Lansdowne Resort & Spa. “Our commitment to the local community and staying true to our roots in Loudoun County is unwavering.”

Scott Harris, Catoctin Creek owner, added: “The birthplace of American Whisky was Virginia. People made whisky out of necessity when Great Britain cut off ties with America. We are beyond ecstatic to have the first batch of legal alcohol made from grain grown in the county since Prohibition.”

The Catoctin Creek Coton & Rye Private Label Whisky will be launched to the public on 23 March at a launch party at the tavern.

Earlier this year, Constellation Brands announced it had acquired a minority stake in Catoctin Creek Distilling Company.