Swig & Ramble Season 1 Finale: The Tastes of 2021

Thanks to the fine folks at Swig & Ramble for having me as a guest to discuss my favorite spirits of 2021.  In between Mark interrupting Julia we discussed several Virginia and New York craft spirits from Dida's Distillery, Catoctin Creek Distilling Company, Cooperstown Distillery,  Hillrock Estate Distillery, and Kings County Distillery. There's also a shoutout to Florida's St. Augustine Distillery, plus my 2021 favorite -- the Maggie's Farm Rum - Allegheny Distilling Sherry Finished Rum -- American grown sugar cane fermented and distilled in Pittsburgh PA. Follow the Swig & Ramble Facebook Group to receive updates on the 2022 show schedule. Cheers.

Visiting More Loudoun County Breweries #VABreweryChallenge

Loudoun County is the largest and fastest growing craft beer region in the Commonwealth and this past weekend I used theCompass Winery, Brewery, Distillery Locator Mobile App to visit four. Dog Money Restaurant & Brewery (#42) opened recently in the old Vintage 50 location by brewer Dean Lake and Tim Regan. The existing 10 barrel system is used to brew a rotating lineup of 6 lagers\ales with the Loudoun Common Golden Lager spot on. The molasses fused Mo’ Porter was also quite nice with the remaining - Dog Money Red Ale, Hostile Extraction IPA, Belgian-style Tripel, and Dog Money Hefeweizen - all up to style.

Black Walnut Brewery (#43) is also located in downtown Leesburg and opened at the same time as Dog Money. owner Patrick Wilt is\was a passionate home brewer and converted a former salon to a cozy brewery.  The patio is a great spot to sip a pint and my favorite was the Black Lab IPA. This black IPA was flavorful with a balanced and smooth finish. I also tried the Yellow Lab IPA and it was a little weaker in both flavor and hop character. I look forward to revisiting when the brewery's production has settled.

Barnhouse Brewery (#44) reopened this Spring in its new barn-brewery, tightly integrated in the Loudoun Wine Trail with The Vineyards & Winery at Lost Creek and Hidden Brook Winery within walking distance.  I sampled through a 4-beer flight and loved three quarters.  The Breakfast Bitter was well made, just not my thing that day. On the other hand, the Piedmont Smoked Porter was outstanding with the smoky flavors integrating with the food truck sausages. The Kittoctin Kolsh was spot on, refreshing and minerally. And finally the Barrel Aged Whiskey Shenandoah Stout, aged in used Catoctin Creek Distilling Company Roundstone Rye barrels, is fantastic. The vanilla and rye blends nicely with the stout's mellowed chocolate malt.  Barnhouse is a must visit.

As is Vanish Farmwoods Brewery (#45), a large brewery and hops farm located just north of Lucketts.  On our visit there were 14 beers on tap which makes filling their massive 12 beer flight a little easier.  And these 14 fulfilled many styles: IPAs, an India Pale Lager, a few tasty sours, a delicious Cabernet Stout, a few Belgiums, and even an Oatmeal Pale Ale. There was not one beer where I thought, "don't like that one". There's also regular live music, cornhole, and plenty of picnic tables inside and out. I hope to return during their Oktoberfest celebration the last weekend in September. Cheers.

Tasting Virginia Spirits With The Great Dismal Distillery SilverFox Brand

Besides wine and beer, the Virginia spirits industry is growing rapidly. theCompass Mobile app lists 20 distilleries in the Commonwealth with tasting rooms; one of these being The Great Dismal Distillery - located in Norfolk. For those familiar with the area, you'll recognize the reference to the Great Dismal Swamp. The distillery was established in 2008 by Zachary Combs. His first product was SilverFox Vodka, produced from a family recipe that "fermented grain to power the tractor on their small farm in the Fentress area of Chesapeake. What was left over, his grandmother turned into liquor. " His grandmother had received that recipe from her grandfather, known as the Silver Fox. Although, still a small operation, the distillery has expanded its product line into bourbon and rum. Each of these spirits are sold for $17, hopefully at your local Virginia ABC store.

This month I received a three pack sample containing a bottle of each, which I have tried in various ways. In general, the overall concensus is that these spirits are designed for mixing and not for the snifters.  The SilverFox Vodka is triple distilled then cut to 90 proof with a basic petrol aroma profile until a little water or ice is added. This dampens the alcohol and burn, revealing a sweet and smooth vodka with a subtle burn.  I'd suggest using this in any of your standard vodka recipes.

The SilverFox White Rum is distilled from pure sugar cane juice, not molasses, and then infused with vanilla. The profile is honey-vanilla, slightly on the sweeter side with very little burn.  I first tried mixing in a Josie Russell, which creates a much different cocktail than when using straight rum - perhaps a little too much vanilla that overwhelms the apple. Instead, my two favorite cocktails  was a Vanilla Chocolate Drop (equal parts rum and Godiva dark chocolate liqueur and a splash of cream). A great dessert. Another dessert type drink was a Root Beer Float, add enough rum to taste. The one disappointing aspect to the SilverFox White Rum is that I would have loved to taste before the infusion of vanilla; un-aged rum distilled from sugar cane is quite tasty.

The SilverFox Bourbon, aged two years in oak, is the one spirit I preferred in a snifter, with a small dose of water. Neat, it starts with a sweet corn petrol aroma; candied corn - honey flavor; with no burn at the tail. The water pushes the petrol to the finish; leaving a sweeter vanilla-honey flavor. interestingly the burn increases slightly at the finish.  I also mixed with the suggested ginger ale and yes, it works, but I preferred this medium bodied bourbon by itself.  The SilverFox Bourbon won't be replacing my Buffalo Trace or Catoctin Creek, but is perfect for an everyday bourbon to have on hand. 

W&OD Bike Trail: Leesburg to Purcellville -> Where the Sidewalk Ends

When extending your bike ride west past Leesburg, the terrain opens to over ten miles of rolling hills, horse farms, and vineyards. Yes, this is your first chance to visit wineries on the W&OD and there are three not too far away. theCompass Winery, Brewery, and Distillery Locator mobile app is a major help on this trip.  Dry Mill Vineyards & Winery is your first chance and you have two options to navigate. First, take a left on Dry Mill Road from the bike path and pedal the narrow winding road to the winery. The other is to ride to the Fairgrounds and make a u-turn on to Dry Mill Road and back track - in any event this is where you will return to the trail when continuing west.  The winery pours a couple nice Chardonnay's - perhaps with live music in the background.

Casanel Vineyards is the next stop and you may need a break after climbing Clark's Gap. Follow the signs by staying on Business Rt 7 with a quick left on Canby Road. The winery is just over one mile further, but beware - the paved road turns to gravel.  Once you arrive at the winery, relax in their brand new tasting room and enjoy the Don Lorenzo, Pinot Gris (75%) and Chardonnay (25%) blend.

 

When returning to the path, it's only a few miles to Hamilton Station Road. Turn right and the Barns at Hamilton Station Vineyards is only a short ride away (be alert for vehicles -> they seem to exceed the speed level). Like the previous two, live music is on the agenda, as well as more refreshing wine (is it time for Viognier yet?).

From Hamilton Station Road, it's only 4 miles until the sidewalk ends at Purcellville. I can't seem to help myself with that one. On Saturday's a winery from DC's Wine Country is usually pouring in the train museum or have a seat at bike friendly Magnolias at the Mill.For the more adventurist, it's time to visit Loudoun County's  first post-prohibition distillery: Catoctin Creek Distilling Company. Just take a left on 21st street until it dead ends on Main Street. The distillery provides tours of the facility as well as sample flights, including a cocktail flight sometimes poured by a bartender from DC. I'm a rye type of guy, so the Organic Mosby's Spirit® or Organic Roundstone Rye® fill my needs.

For lunch, I chose to return to 21st Street, ride past the train station to Monk's BBQ. They just opened this brick & mortal location after selling from their food truck for the past few years.  Monk's sells quite a few craft beers to pair with the meat; or take to go and eat at two breweries in the area: Corcoran Brewing Company and Adroit Theory Brewing Company. The latter will be the first you meet after continuing on 21st Street and turning right on Hirst Road (look for signs on the right to find the brewery). Adroit Theory pours high octane, but very fascinating beers. There are beers aged in used rum barrels or whiskey barrels, Imperial Stouts, Smoked Porters, Imperial Ambers, Brown Ales..... All tasty - but beware the ABV.  Continuing on Hirst, at the intersection with Hatcher Avenue, ride behind the medical center to Corcoran. They also have an expansive portfolio, but more suitable ABVs for cycling. I'm a wheat type of guy so go for the Wheatland, or try the IPL - India Pale Lager (refreshing). To return to the bike path, just continue on Hirst, past the fire station until the path and road intersect.

Safe travels, and soon I will bike the wineries within biking distance of Purcellville. Cheers.

Update: I've been asked to include area bike shops available for emergency repairs. In Purcellville check out Trail's End Cycling Co and as the name suggests where the trail (sidewalk) ends. In Leesburg, Transition Triathlon is closest to the Trail with Bicycle Outfitters not too far away.

The FDA Finally Acts to Protect our Country's Livestock from the Dangerous Spent Grain from #Beer Mash

Or at least that must be how the FDA sees the world. Why else would the agency propose rules that "require that spent grain for animal feed be dried and prepackaged onsite in a manner that doesn't touch human hands." What is one source of spent grain - our country's breweries and distilleries. Instead of simply dumping the spent grain, most of these companies have established relationships with local farmers to provide the spend grain to supplement the diet of livestock. Scott Harris of Catoctin Creek Distilling Company explained how the cows that benefit from their spent grain rush the delivery truck when it arrives.  (See the 18 minute mark in this MyJoogTV video and video below.)  And not only does the spent grain supplement the diets, but it also hydrates the animals because the "wet" grain has soaked up the water.

Yet the FDA in their wisdom now wants breweries and distilleries to prepackage the feed, adding production costs to the operations for those companies that provide their left over grain to farmers. Instead of packaging the spent grain, they could also choose to just dump the spent grain, adding other costs in itself. The FDA also wants to force brewers to dry their grain, removing any hydration benefits that farmers prefer. Perfect. Another example of government bureaucrats creating a problem where one doesn't currently exist. In this case, just let the invisible hand of the marketplace do it's thing.

The Brewer's Association is on top of this situation and has posted these suggestions to brewers.

For BA members, we ask that you:

1. Communicate with your farmers that we will be looking for them to submit comments to FDA based on the draft farmer comments that we will circulate once final. Farmer comments should focus on the impact to their business of the proposed rules, the preference to receive grains "wet" from brewers, the lack of problems with receiving spent grains as currently in practice and the environmental issues related to a change in current practice.

2. Prepare your own set of comments to FDA based on the sample brewer comments, with an emphasis on how the current proposed rules will impact your business and any thoughts on how landfilling grains may not fit with sustainability efforts.

3. Sign up for the March 27 Power Hour and then send in comments after final revisions by the March 31 deadline.

Let's hope these comments to dissuade the FDA. Beer and spirits consumers should also contact your local representatives in the House of Representatives & Senate.


Update: another video describing farmers love for spent grain:

Support HB777 for reduced taxes for craft distillers!

Join Catoctin Creek Distilling Company and lobby Congress to support HB777 a bill introduced by Congressman Hinchey (NY) that would reduce the federal distilled spirits excise tax rate to $2.70 per proof gallon for distillers that produce fewer than 65,000 gallons annually. This discounted tier structure mirrors what the small beer and wine producers have enjoyed for decades and how that's helped micro brewers and small wineries to flourish throughout the country. This tax reduction will enable these small distilleries to invest in new equipment and provide new, high-quality and sustainable jobs in communities across the United States.
If you are interested in joining in this effort to provide needed tax relief to these new American enterprises or if you would like additional background information, please contact Kristin Cook at Congressman Hinchey's Office: Kristin.cook@mail.house.gov

MyJoogTV Episode 7: Tom Principato at the Mad Fox Brewing Company

This episode of MyJoogTV features Washington-based bluesman Tom Principato in a discussion of beer and blues with Mad Fox Brewing Company head brewer and proprietor Bill Madden. We've been following Principato's career ever since listening to Blazing Telecasters - Danny Gatton & Tom Principato way back in the early 90's. He is now releasing a new CD, "A Part of Me", which includes "some of the Washington D.C. area's best musicians who I've been recording and performing with for years: Steve Wolf, Tommy Lepson, Josh Howell and Jay Turner". Principato is considered a "Master" of the Fender Telecaster and Statocaster and he explains the difference. The bluesman also just returned from a successful European tour so in anticipation to that trip, we sampled a few European-styled brews crafted by Madden. We also learned about Madden's voyage from being a student brewer to now, an accomplished brewer owning a restaurant and a judge in the Great American Beer Festival. The episode concludes with the Tom Principato Band performing "Down in Lou'siana", a track from "A Part of Me" at the Second Chance Saloon in Columbia, Maryland. Cheers.

MyJoogTV Episode 6: Andrew McKnight at Catoctin Creek Distilling Company

This episode of MyJoogTV features our new favorite folk singer Andrew McKnight and distiller Scott Harris of Catoctin Creek Distilling Company. We discussed the distillation process for organic rye whiskey, social media, government regulation of spirits, and how McKnight and the Harris' are kindred spirits regarding the eat, drink, and play music locally. The Roundstone Rye we sampled was excellent, lighter than many bourbons, but flavorful and completely smooth at the tail. The highlight of the afternoon was listening to McKnight perform "Letter to Colonel Mosby" while sitting on an oak barrel in front of the still. At wine-compass.com, we are followers of "Free the Grapes, now it's time to Free the Shine. The video is available to download for iTunes and Windows Media Player.

A Day in Loudoun: Spirits and Wine

This past Saturday (May 8th) we visited Catoctin Creek Distilling Company, Loudoun County's first family-owned distillery since prohibition, to witness a bottling day. Becky and Scott Harris had recruited about a dozen volunteers to manage the bottler, cap, label, and stock cases of Catoctin Creek Organic Roundstone Rye. This whisky is made from 100% organically grown rye - no neutral spirits added - and aged in oak barrels. They also bottle the distilled rye without barrel aging under the Catoctin Creek Organic Mosby's Spirit label. This spirit was just awarded a bronze medal in the American Distilling Institute 2010 Whiskey Competition in Louisville, KY. Thus the underlying spirit in the Roundstone Rye has already proved itself - an oak aged version should only be better.

The bottling operation looked quite efficient - even for a 100% manual process. The assembly line was in full capacity - someone passing empty bottles to a filler, then to a capper, then to the labeling table. Here the batch number were written on the labels by hand and after applied to a bottle, inserted into a case - with its own label. Not bad for a group of volunteers.

After watching the process, we ventured to a few wineries outside of Purcellville on Route 9. Our first stop was Breaux Vineyards - which we haven't visited in a few years. Their 2002 Reserve Merlot was selected as the top overall wine poured at the DrinkLocalWine.com Twitter Taste-off last month - so why not a re-taste. Not so fast. This is a popular location - at noon the tasting room was packed - two to three people deep. Nice to see the traffic - but right now... Instead we walked around the vineyard and admired the vineyards against the mountains.

Our next stop was Hunter's Run in Hamilton, which is a joint operation with Corcoran Vineyards. Without having to wind through the gravel roads leading to the winery, the Hunter's Run Barn provides a location to taste the wines - right off of Route 9. Plus they host live music on weekends. Today Lenny Burridge was in the barn - wanted to see him for a long time. Hunter's Run is a great location for families bringing their kids along. The upstairs loft contains toys and games that will keep them entertained while parents frequent the tasting bar. The only downside; the Corcoran Viognier is out of stock. Need to find another outdoor alternative.

Our final stop was Village Winery in historic Waterford. For some reason I had a craving for their Apple Wine. I don't know why because in general I prefer their Viognier and Petit Verdot. But the Apple Wine is made dry and sometimes you just need something different. Plus they offer a non-alcoholic sparkling Elderberry which the little boy is now asking why we didn't bring home a case. Kent Marrs has really turned into one of our favorite winemakers - always crafting a consistent product. We need to return more often.

Free the Shine: Catoctin Creek Distilling Company

This weekend I stumbled upon the Facebook page for a distillery, right in my backyard, Catoctin Creek Distilling Company. And just two weeks ago I drove right by their distillery without even realizing it. Catoctin Creek produce several spirits, from their Watershed Gin, to Virginia Brandy, to Roundstone Rye and Mosby's Spirit. The later is a white whiskey made from Rye, while the Roundstone Rye is aged in oak for a more traditional whisky. The Brandy is crafted from locally-grown Virginia grapes - plenty of them in Loudoun county. We hope to visit later this spring, but for those who have time this week, they are asking for volunteers for their first whisky bottling for Tuesday and Wednesday 9am - 5pm. I've also included an introductory video released by the distillery.