Distiller Notes
Critical Acclaim
All VintagesNotably dark and nutbrown in the glass, this unusual rye has rich aromas of dried date and molasses. The palate echoes those accents, showing dried date, fig, plum skin, molasses and toffee, with a long, rounded cocoa powder and clove fade. It’s not overtly maple-y, but it’s intriguing and would stand up well mixed with rich, sweet vermouths.
The name "Catoctin" is a regional name. Pronounced Ka-TOCK-tin, the name derives from the Indian tribal name "Kittocton" which, legend has it, meant "place of many deer". Catoctin describes a range of mountains and the eponymous creek which flows picturesquely past the distillery and into the Potomac River and Chesapeake Watershed.
At Catoctin Creek, they believe in high quality food and spirits. They source grain and fruit from local sources, free of pesticides and chemical additives that would come through in the spirits we produce. The results are the finest, cleanest spirits possible, with the greatest attention to detail in every single bottle produced.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.