BlueDyer Distilling: Distilled and Bottled in Waldorf Maryland

"Distilled and Bottled in Waldorf Maryland" is what you see on each bottle of BlueDyer Distilling spirits as this two year old distillery is the southernmost in the Old Line State. And its an ideal stop along Route 301 for those visiting Virginia's Northern Neck wine region.

The operation was founded by Ryan Vierheller and Walker Dunbar and pays homage to a family tradition of distilling as Ryan’s great-grandfather’s copper pot still is displayed behind the tasting bar. In fact, his family started farming, milling, and distilling in 1720 -- augmenting the production of blue dye from indigo. This occurred in southern Pennsylvania which makes one wonder if they were involved in the Whiskey Rebellion. And it was Ryan's grandfather, with the family now living in Stafford County Virginia, who taught Ryan the distilling process.

The current "BlueDyer" operation utilizing a 165-gallon hybrid re-flux still with three bubble caps and stresses quality at fair prices. Very fair prices. The current lineup includes their signature rum, a heavily corn based whiskey, and two gins.  And as always, you can find this distillery using theCompass Craft Beverage Finder. Cheer.

Original Gold Rum ($24, 80 Proof)
BlueDyer's flagship spirit and based on a family recipe. This rum is made from molasses and pure cane sugar, distilled four times, and finished in high charred oak barrels from Minnesota. This short aging process allows the oak to round out the flavors and dampen the alcohol without overshadowing the sweet profile. It is medium bodied, extremely smooth, with hints of honey. Tasty and a bargain at this price.

BlueDyer Bourbon Mash Whiskey ($35, 80 Proof)
This whiskey is composed of a bourbon mash of 80% corn, 7% rye grain, and 13% malted barley; distilled four times; and aged in charred oak casks with cherry wood used as a finishing flavor. Another medium bodied spirit without major oak influences, the sweet corn profile is prevalent followed by the mellowing influence of the barley and a little spice from the rye. Clearly more flavor than 100% corn moonshine and should be a preferred cocktail base for bartenders.

BlueDyer Gin ($26, 80 Proof)
This grain based gin meets my preferred flavor profile - as little juniper as legally possible with a broader amount of citrus botanicals. I enjoy this neat as the citrus provides a clearly superior taste over a traditional vodka and lime. I think I'm returning to gin. Nicely done.

Don Ciccio & Figli and Sunny Sweeney Deliver Trophies

Washington DC is a growing spirits town with most of the new distilleries concentrating on gin. However there's one celebrating the fruit liqueur from Southern Italy's Amalfi Coast: Don Ciccio & Figli.  Francesco ‘Ciccio’ Amodeo, President and Master Distiller, grew up along the Amalfi Coast where his family has been distilling fruit liqueur since 1883. Sadly after both his grandfathers resuscitated the distillery in the 1950s,  a massive earthquake destroyed the facility in 1980. But in October 2012 Amodeo continued this family legacy by opening Don Ciccio & Figli in Northwest DC  specializing in bitter aperitifs and fruit liqueur such as the Don Ciccio & Figli - Fragola Strawberry Liqueur ($33). This spirit weighs in at only 25% ABV and uses only fresh strawberries with not artificial flavoring. The profile is slightly sweet, but a decent bite that's noticeable and without heat. I sipped neat, but my family created Prosecco based cocktails - use brut and not extra dry or dry.  

The Fragola's flavor profile reminded me of Texas singer-songwriter Sunny Sweeney, particularly with her latest release Trophy.  Her voice is sweet with a a pure country sound whereas the songs on the album are stinging and emotional. The signature song is the playful Better Bad Idea but more seriously there's Pass the Pain followed by Pills, Bottle by My Bed, and my favorite I Feel Like Hank Williams Tonight. Written by Chris Wall this song is solemn but peaceful. Listen to the end as Unsaid showcases her strong vocals. This album should catapult Sweeney to the forefront of the County Music scene as is happening in the Americana world - it's one serious album.  Cheers to Sweeney and Don Ciccio & Figli.

A Trio of Wine from Murrieta’s Well While Listening to The White Buffalo

Although owned and operated by members of the Chardonnay-famed Wente family, Murrieta’s Well grows 20 different grape varieties at their Livermore Valley AVA estate. In fact the original vineyard was planted using cuttings from the Bordeaux estates of Chateau d’Yquem and Chateau Margaux back in 1884. Today, this estate is segmented into specific vineyards based on the property's various micro-climates, with the Hayes vineyard providing grapes for eleven varieties. Many of these varieties are included in three blends I recently received from the winery -- all showcasing the delicious wines being produced at Murrieta's Well as well as the larger Livermore Valley.

Murrieta’s Well The Spur Red Wine Blend Livermore Valley 2014 ($30) is a blend of 45% Cabernet Sauvignon, 22% Petite Sirah, 14% Petit Verdot, 10% Merlot, and 9% Cabernet Franc grown in different vineyards throughout estate. The wine was fermented independently and after blending aged 24 months in 50% new, 25% second use, and 25% third use French oak. This is a very pleasant wine; smooth and chewy; yet enough dark cherries and spices to complement the soft tannins. A neighborhood favorite. 

Murrieta’s Well Dry Rosé Livermore Valley 2016 ($30) is a blend of 55% Grenache and 45% Counoise - the later a Rhone grape variety allowed into the blend of Châteauneuf-du-Pape wine. The grapes are grown in the estate Hayes vineyard, gently pressed and cold fermented separately. This wine is all strawberries from head to tail complemented by melons and crisp acids.

Murrieta’s Well The Whip White Wine Blend Livermore Valley 2015 ($24) is a blend of 30% Sauvignon Blanc, 30% Semillon, 30% Chardonnay, 7% Viognier, and 3% Muscat Canelli grown in different vineyards in the winery's estate. Most of the juice was fermented in stainless steal, although a portion of the Chardonnay and Sauvignon Blanc were fermented in small oak barrels. The the blended wine is aged 14 months where 1/3 in used French Oak and 2/3 in stainless steel tanks. This process provides a roundness and creaminess in addition to the bright flavors and acidity. And the aromatics from the Viognier and Muscat Canelli account for the stone fruit and floral launch. Nicely done.

These wines were paired with the latest release from The White Buffalo, Darkest Darks, Lightest Lights. LA-based songwriter Jake Smith writes meaningful folk songs performed in the various styles of blues, rock, and soul. The feature track Avalon is getting plenty of airplay on SiriusXM Outlaw Country; this is one catchy tune. The album oscillates from the gritty to the ballads as in The Robbery and The Observatory or Nightstalker Blues and If I Lost My Eyes. Like his previous releases, I placed this at the front of my listening queue. Cheers.

Bottling Frozen Falls Vodka at Falls Church Distillers

This past Saturday I participated in a "bottling party" at Northern Virginia's Falls Church Distillers where we filled and labeled 325 bottles of Frozen Falls Vodka ($30). This spirit is based off a wheat and sugar cane mash bill and after fermentation is cut to 80 proof using water filtered and purified at the distillery. In fact, Falls Church Distillers also filtrates their drinking water and ice to achieve a "pure" environment for sipping cocktails.

Before the dozen volunteers started bottling this fourth batch of Frozen Falls, chief distiller Lorenzo Paluzzi demonstrated each phase of the bottling process. It starts with a shot of air into the empty bottle, which is then filled with vodka, inspected for any floaters, capped, sealed, labeled, inscribing the batch number, and finally boxed and sealed for bonding. Most of us rotated through a couple of these stations and despite a few label machine and pumping malfunctions we finished the task within an hour and a half. Then we moved to the distillery's tasting area for a refreshing Moscow Mule. Cheers to that.