Exploring the Spice of Whiskey: Virginia Rye Whiskey

"George Washington’s gristmill and rye‑whiskey operation at Mount Vernon grew from a practical farming enterprise into one of the most successful early industrial ventures in the young United States. Washington originally built his gristmill to process wheat grown on the estate, both for his own plantation and for sale to nearby markets, making it an important commercial engine for Mount Vernon’s economy.  The shift toward distilling began in 1797, when Scottish farm manager James Anderson recognized that Washington’s abundant rye crops, modern mill, and reliable water supply. Anderson first experimented with two small stills, and the results were so promising that Washington authorized construction of a full‑scale distillery in 1798. By 1799, the year of Washington’s death, the distillery produced nearly 11,000 gallons of rye whiskey, making it the largest whiskey distillery in America at the time.  Today, the reconstructed gristmill and distillery at Mount Vernon operate much as they did in the 18th century, preserving Washington’s entrepreneurial legacy and the role rye whiskey played in early American industry."

Virginia rye whiskey has a story that stretches back to the earliest days of American distilling, shaped by the state’s fertile soil, its role as a colonial agricultural powerhouse, and the ingenuity of farmers who turned grain into a valuable commodity. In the 1700s, rye grew well across the Piedmont and Shenandoah Valley, thriving in the cooler seasons and rocky soils where other grains struggled. Early Virginians -- many of them Scots‑Irish immigrants familiar with grain distillation -- quickly adopted rye whiskey as both a household staple and a profitable trade good. While Virginia would later become famous for its brandy and, eventually, its bourbon‑leaning styles, rye whiskey was a foundational spirit in the state’s early economy.

Historically, Virginia’s distilling activity was widespread rather than concentrated in a single region. Small farm distilleries dotted the Shenandoah Valley, the Blue Ridge foothills, and the Tidewater region. In the 19th century, commercial distilleries emerged near transportation hubs—towns along the James River, rail lines, and port cities like Norfolk and Richmond. Many of these operations were modest in scale, producing whiskey for local markets rather than national distribution. By the early 20th century, however, industrialization and shifting consumer tastes began to reshape the landscape, and Prohibition ultimately wiped out what remained of Virginia’s rye whiskey industry.  

Virginia’s historic rye distilling tradition was shaped by hardy, flavorful grain varieties that thrived in the Mid‑Atlantic’s climate and soils. Farmers used a mix of winter rye varieties that were hardy and high‑yielding, producing a whiskey that balanced spice with a softer, earthier profile than the bold Monongahela ryes to the north.  Early distillers commonly relied on Abruzzi rye, an Italian winter rye introduced to the American South in the 1800s that became prized in Virginia for its resilience, high yields, and bold, spicy character. In the colonial and early‑American eras, farmers also grew heritage landrace ryes—locally adapted strains saved from year to year—which produced whiskeys with rustic, earthy depth. One of the most distinctive of these was Seashore Black Rye, a nearly forgotten coastal varietal once grown from Virginia down through the Carolinas; its dark kernels and peppery, almost chicory‑like flavor made it especially valued in regional spirits. These grains contributed to a style of rye that was flavorful yet approachable, often complemented by small amounts of corn or malted barley depending on the distiller’s preference. Modern craft distillers in Virginia have revived several of these heirloom grains, recognizing that the state’s rye‑whiskey identity is inseparable from the diverse, historically rooted rye varieties that shaped its flavor for centuries.

Virginia’s rye‑whiskey revival has been driven by a dynamic group of distillers who each bring a distinct perspective to the state’s historic grain. Catoctin Creek® in Purcellville helped lead the modern movement with its organic, grain‑to‑glass Roundstone Rye, rooted in early American distilling traditions. Reservoir Distillery in Richmond takes a different approach, producing 100% single‑grain whiskeys — including a bold, spicy rye — sourced entirely from Virginia farms. In Sperryville and Williamsburg, Copper Fox Distillery stands out for its in‑house floor‑malting and fruitwood‑smoked grains, giving its rye a uniquely aromatic, lightly smoky profile. A. Smith Bowman in Fredericksburg, though best known for bourbon, has also produced limited rye releases that reflect its long legacy as one of Virginia’s oldest distilling names. Even historic Mount Vernon contributes to the landscape, with George Washington’s reconstructed distillery producing rye using 18th‑century methods. Together, these producers showcase the breadth of Virginia’s rye identity — from heritage‑driven craftsmanship to innovative grain experimentation — and reaffirm the state’s role as a cornerstone of American rye whiskey.

Focusing on Catoctin Creek® their history is a modern revival of Virginia’s deep rye‑whiskey heritage, brought to life by founders Becky and Scott Harris. When they opened the distillery in Purcellville in 2009 it became the first legal distillery in Loudoun County since before Prohibition. Their vision grew from a shared belief that Virginia, the birthplace of American whiskey, deserved a distillery dedicated to traditional, grain‑forward rye. The Harrises built the business from the ground up, investing their savings, navigating Virginia’s strict licensing requirements, and committing to high‑quality, locally sourced ingredients. And in order to open, Scott helped draft the initial legislation allowing for craft distillers in the Commonwealth.  Their flagship Roundstone Rye quickly became one of the most awarded whiskeys, embodying their philosophy of craftsmanship, regional identity, and historical continuity. Today, Catoctin Creek stands as a leader in Virginia rye, blending historical reverence with meticulous modern distilling and releasing unique variations of the Roundstone Rye. 

Exploring the Spice of Whiskey: Maryland Rye Whiskey

Maryland rye whiskey carries a softer, sweeter swagger than its Pennsylvania cousin, yet its story is every bit as foundational to America’s early distilling heritage. In the 18th and 19th centuries, Maryland farmers found rye to be a hardy, reliable crop, but unlike the rugged Monongahela style to the north, Maryland distillers often blended their rye with a touch of corn or used a lighter mash bill. The result was a rye whiskey known for its approachable character—still spicy, but rounder, fruitier, and more honey‑edged. This gentler profile helped Maryland rye flourish, especially around Baltimore, where it became a regional favorite and a staple of pre‑Prohibition cocktail culture.

While Pennsylvania leaned heavily on heirloom varieties like Rosen rye, Maryland distillers often used a mix of local rye strains that thrived in the Chesapeake climate. These included common winter rye varieties that produced a softer spice profile, along with occasional use of heritage grains that added floral and grassy notes. The mash bills varied widely, but the hallmark of Maryland rye was balance --spice from the rye, sweetness from corn, and a smooth finish.

Geographically, Maryland’s distilling industry clustered around Baltimore and the surrounding counties. The city became a powerhouse of rye production in the late 19th century, home to well‑known names like Sherwood, Monticello, and Melvale. Distilleries also dotted the countryside in places such as Frederick, Carroll, and Washington counties, where farm distilling traditions ran deep. Baltimore’s port gave Maryland rye a commercial advantage, allowing it to travel easily along the East Coast and beyond. By the early 20th century, Maryland was producing millions of gallons of rye annually, rivaling Kentucky bourbon in popularity.

Prohibition, however, hit Maryland rye hard. Although the state was famously lax in enforcing the ban -- earning the nickname "the Free State" -- the industry never fully recovered afterward. Baltimore Pure Rye Distilling Company (BPR) was the first major post-Prohibition rye whiskey producer in Maryland. In 1938 the Dundalk based distillery released a four-year-old, straight rye whiskey under the direction of master distiller William E. Kricker.  The distillery changed ownership a few times with Seagram's closing the distillery doors in 1988. Maryland rye whiskey seemed destined for history books. 

But the 21st‑century whiskey renaissance sparked a revival with entrepreneurs on a mission to resurrect Maryland’s once‑legendary rye whiskey tradition. The Baltimore Spirits Company released its inaugural rye whiskey, Epoch Rye, in 2018 -- marking the first rye whiskey distilled in Baltimore in over 50 years. The distillery built its reputation on meticulous, grain‑forward spirits, and Epoch Rye became its flagship expression -- made from a mash bill that leans heavily into rye’s natural spice while incorporating malted barley to round out the texture and deepen the flavor. The whiskey spent two years aging in new charred American oak, resting through Baltimore’s humid summers and brisk winters, allowing the barrels to shape a profile that’s both bold and nuanced. Its release marked a symbolic return to Maryland’s historic role in American rye production, blending old‑world heritage with the craftsmanship of a modern, independent distillery.

Similarly, Sagamore Spirit Rye grew out of a desire to restore Maryland’s once‑dominant rye whiskey legacy. Founded on the banks of the Patapsco River, the distillery built its identity around a uniquely Maryland style—softer and more approachable than the bold, peppery ryes of other regions. Its core rye whiskey is crafted from a blend of two high‑rye mash bills distilled to emphasize spice, citrus, and herbal character, then proofed with limestone‑filtered spring water from Sagamore Farm. The whiskey matures in new charred American oak barrels, where years of aging in Maryland’s fluctuating climate deepen its caramel, baking‑spice, and toasted‑oak notes.  

McClintock Distilling Company is an award‑winning organic distillery based in Frederick, Maryland, and has built a reputation for reviving traditional Mid‑Atlantic spirits with a modern, sustainable approach. Their Bootjack Rye Whiskey reflects this mission beautifully. Crafted from certified organic heirloom grains and milled in‑house on a vintage stone burr mill, Bootjack Rye is designed as an homage to Maryland’s historic rye‑whiskey style. By using a mash bill rich in Abruzzi rye and aging the spirit in new oak barrels, McClintock aims to recreate the bold, spicy, grain‑forward character that once defined Maryland rye. Also check out their Etzler Straight Rye Whiskey which is a special release made with Danko Rye, Warthog Red Wheat, Yellow King Corn and was aged in New Cooperage White American Oak for five years. The ingredients were all sourced from Maryland farms such as Celadon Farms (Mt. Airy), Bought the Farm (Thurmont), and Wallin Organic Farm (Warwick). 

The resurgence of Maryland rye is more than a nostalgic nod—it’s a rediscovery of a regional style that nearly vanished. As modern distillers revive old recipes, experiment with grain varieties, and reconnect with the state’s distilling roots, Maryland rye is reclaiming its place in America’s whiskey landscape, proving that a spirit with a gentle touch can still leave a bold impression. It almost makes one Rye Curious. 

Exploring the Spice of Whiskey: Pennsylvania Rye Whiskey

Pennsylvania rye whiskey carries a legacy that’s as bold and distinctive as the spirit itself. Long before bourbon became America’s favorite, rye was the country’s original whiskey, and Pennsylvania --particularly the region around Pittsburgh -- was its beating heart. Early settlers in the 1700s found rye grain far easier to grow in the rocky Mid‑Atlantic soil than corn, and distilling it into whiskey quickly became both a practical necessity and a profitable craft.  In fact, the origins of American grain distilling can be traced back to 1753 when Shenk's Distillery (later Bomberger’s Distillery, then Michter’s Distillery) opened as the nation’s first grain distillery - transforming distilling from an agricultural enterprise to a large-scale industry. By the late 18th century, Pennsylvania rye had become so economically important that it fermented the Whiskey Rebellion, George Washington's first presidential crisis. 

The character of Pennsylvania rye has always been shaped by the grain itself. Traditional mash bills leaned heavily on rye—often 80% or more—producing a whiskey known for its dry, spicy, and earthy profile. Farmers used several rye varieties, including heirloom strains like Rosen rye, which was prized for its intense aroma and robust flavor. Modern distillers have revived interest in these heritage grains, recognizing that the specific rye variety can dramatically influence the whiskey’s personality, from peppery and sharp to floral and subtly sweet.

Geographically, Pennsylvania’s rye distilling industry once stretched across the state, but two hubs stood out. In western Pennsylvania, the Monongahela River Valley became synonymous with a rich, full‑bodied style of rye that carried the region’s name: Monongahela rye. Towns like Brownsville, West Brownsville, and Connellsville were dotted with distilleries, warehouses, and river ports that shipped whiskey across the country. Eastern Pennsylvania had its own pockets of production, but it was the Monongahela region that defined the state’s reputation, producing some of the most sought‑after rye in the 19th and early 20th centuries.

Prohibition dealt a devastating blow, and by the mid‑20th century, Pennsylvania rye had nearly vanished. Yet the story continued. A modern revival -- fueled by craft distillers, whiskey historians, and grain researchers -- has brought the style roaring back.  In 2015, Laura Fields of the Delaware Valley Fields Foundation and Greg Roth of Penn State’s Agricultural Extension reintroduced Rosen rye by planting a test plot using seed from the USDA.  In 2019, Master Distiller Dick Stoll of Stoll and Wolfe Distillery (Lititz, PA) became the first person to distill Rosen Rye Whiskey in nearly 50 years.  The reunion was fitting as Dick Stoll was also the last distiller to run Rosen during his time at the historic  Michter’s Distillery. 

Other distilleries quickly joined the movement with Dad’s Hat (Mountain Laurel Spirits) in Bristol leading the charge with traditional Pennsylvania-style rye made from locally sourced grain. Wigle Whiskey in Pittsburgh has embraced the region’s heritage with organic rye expressions and historical recreations. New Liberty Distillery in Philadelphia has resurrected the famed Kinsey brand, while smaller producers across the state experiment with heirloom rye varieties and old‑world techniques. Even outside Pennsylvania, distillers such as Leopold Bros. in Colorado have collaborated with agricultural researchers to revive Rosen rye, reconnecting modern whiskey drinkers with flavors once thought lost.

The resurgence of Pennsylvania rye isn’t just a nod to nostalgia -- it’s a rediscovery of a uniquely American spirit shaped by place, grain, and generations of craftsmanship. As more distillers return to the roots of rye whiskey, Pennsylvania’s influence continues to grow, reminding us that some traditions are too good to fade away.

Effervescence Unleashed Cocktail of the Month for August 2025: Sparkling Wine Whiskey Cocktail

The Effervescence Unleashed Cocktail of the Month for August 2025: The Sparkling Wine Whiskey Cocktail. Simply add the rye whiskey, honey, and lemon juice to a shaker. Shake for 10-20 seconds and top with sparkling wine.

Ingredients

• 2 ounces Gin: Catoctin Creek Hot Honey Rye Whiskey
• 2 tablespoons lemon juice
• 2 tablespoons honey if not using the Hot Honey Rye
• Top with sparkling wine: Russian River Cuvée 2021

The Catoctin Creek Hot Honey Rye Whiskey is comprised of potstilled 100% rye whisky, three types of local Virginia honey (wildflower, clover, and buckwheat), and an infusion of chile peppers. Catoctin Creek is located in Loudoun County Virginia. SRP is $52.

The Iron Horse Vineyards Russian River Cuvée has multiple layers of meaning. Originally named for the historic Reagan-Gorbachev Summit Meetings in 1985, it also refers to the vineyard’s unique location in the Russian River area, and it is a reference to the 19th century taste of the Tsars for richer bubbly that made Cristal famous. The Russian River is the “richest” in the Iron Horse line up, though still technically brut-level dry.. SRP is $58.

Visiting Wolf Point Distilling During the BevFluence Chicago Speakeasy

During our Speakeasy events we try to visit local producers at discovered that Wolf Point Distilling was very close to our content house. Fortunately co-owner Victoria Polvino was working the taproom when we arrived, and thus, we received an excellent overview of the distillery and their expressions.  Regarding this portfolio, we immediately noticed the intricate hand drawn artistry of each label which illustrate the famed stories from Chicago history that inspired each bottle. 

It's name derives from the area formed by the confluence of the North, South, & Main branches of the Chicago River which was "central to the early development of Chicago, from its humble beginnings as a settlement in the late 18th century to its incorporation as a city in 1837.  It was home to the city’s first tavern, theater, trans-river bridge, and much more".  

Wolf Point Distilling specializing in small-batch spirits such as small-batch bourbon, rye whiskey, gin, vodka, and specialty infusions.  We tasted through their entire portfolio forming an appreciation for many of the very unique offerings, like the Everleigh Botanical-Infused Vodka. The spirit is named for the Everleigh Club, a renowned high-class brothel in Chicago from 1900 to 1911, and run by the Everleigh sisters.  It uses a vapor infusion distillation method followed by macerating select botanicals. These botanicals are Elderberry, Orange & Lemon Peel, Chamomile Flower, Angelica Root, Mint, Grains of Paradise, Hibiscus, and Caraway. The recommended cocktail fits perfectly within the BevFluence Effervescence Unleashed program. 

Everleigh Cocktail: A cocktail made with Everleigh Vodka includes 2 oz of vodka, 1.5 teaspoons of simple syrup, and 4 oz of Prosecco. Shake the ingredients in a cocktail shaker filled with ice, then strain into a glass and top with Prosecco. Garnish with lemon peel.

On a similar plane, the Florence Field Gin was inspired by the woman (Florence Lathrop Field) responsible for donating the iconic Chicago Bronze Lions and various significant artworks to the Art Institute of Chicago.  This botanical forward gin is made using a plethora of ingredients -- Juniper Berries, Lemongrass, Coriander, Grains of Paradise, Cardamom, Lemon Peel, Angelica Root, Chamomile Flower, Orris Root, Hibiscus. This is a very pleasant sipping gin that would work with any gin based cocktail. 

The Captain Santa Vapor Infused Moonshine falls within the unique category as the moonshine is infused with vapors of the Christmas season (Cinnamon, Orange Peel, Lemon Peel, Hibiscus Flower, and Pink Peppercorn). The spirit was inspired by the story of Captain Santa, a generous and compassionate ship captain who gave away Christmas trees to those in need in the early 1900s before the vessel was destroyed during a storm in 1912.

The distillery offers two other vodka products, the Jackscrew Vodka and O'Leary’s 1871 Cinnamon-Infused Vodka. The former is named after the effort to actually physically lift Chicago's infrastructure 4 to 14 feet higher in order to create new foundations for a city-wide sewer and storm system.  And I'm sure our readers are familiar with the myth(?) of Catherine O’Leary’s cow, Daisy. The Jackscrew is clean with zero burn while the Cinnamon-Infused Vodka provides a little kick from the spice. 

For whiskey fans, we finally move into the barrel program where the Wolf Point Straight Bourbon Whiskey is a four year singe barrel made from a mash bill of 75% corn, 21% rye, and 4% malted barley. At 92 proof, the experience was improved with a drop or two of water which elevates the vanilla nose as well as the nutmeg and other baking spices on the palate.  The Wolf Point Straight Rye Whiskey is a little higher proof and includes 4% malted barley. This expression offers a warm chewy core with slight black pepper on the tail surrounded by a little earthiness, mint, and clove. 

Southern Distillery Tour: Mississippi with Crittenden Distillery & Circle Hook Distilling

During another quick trip to Lafayette I was able to visit and tour two distilleries in the Gulf area of The Magnolia State: Crittenden Distillery and Circle Hook Distilling. 

Crittenden Distillery is located in Kiln and produces mostly whiskey - bourbon and rye - with several expressions finished in various oak casks. I was fortunate to schedule this trip during their December open house and participated in a full distillery tour and tasting. During the tour, owner Matt Crittenden showed us their distilling process from the raw ingredients, to the mash tank and fermenting tanks, and the column still. After discussing the various fermenting temperatures and yeast features we moved out back to the rick house -- loaded with 53 gallon charred American white oak barrels.

 

Afterwards we returned to the tasting bar in which the distillery offered a generous sampling of practically their entire portfolio.  This started with their flagships Cut Above Bottled in Bond Bourbon and Cut Above Bottled in Bond Rye Whiskey. Both were the first Bottled in Bond whiskies produced in Mississippi and are a little hot at 100 proof, but dampened down they are excellent examples within their respective categories.  I didn't sample their the other flagship - Kiln Shine - but went to the various finished expressions. Crittenden sources a unique mixture of used casks from Scotland, Spain, Hungary, Brazil, and elsewhere. I had tasted the Sherry Finished Cut Above Bourbon in my previous visit and that is one of their best.  I purchased a bottle of the Cut Above Bourbon Tokaji with it's hint of sweetness; but my favorite was easily the Cut Above Bourbon Tara - a four year old whiskey finished in Brazilian Amburana casks. Three bottles of bourbon should keep me satisfied until my next trip south. 

Circle Hook Distilling is not open to the public but I was able to attend their first ever Open House.  They are located just north of I-10 in Gulfport and produce rum from a mixture of cane syrup, cane sugar, and molasses sourced from Franklin, Louisiana. They also created a very small batch Agricole-Style Rum made from cane juice grown at an extension farm at Mississippi State University. And the distillery's name pays homage to the family's main occupation: Alaskan salmon fishers. 

During this open house, owners Ely and Amy Underhill provided an overview of their operation through fermentation to distillation in the copper pot still; offered pure cane juice from freshly crushed sugar cane; and poured samples of their rum expressions. My favorites were the two standard offerings, the Circle Hook Silver Rum and Circle Hook Original Rum. They are bottled at 84 and 86 proof respectively and capture the essence of slow fermentation, micro-distillation runs, and the blending of two distillates - one molasses based and the other cane syrup based. The Silver provides way more body and character than your average unaged rum with subtle herbaceous notes. The Original is aged in smaller new American oak barrels, and like Crittenden, takes advantage of the Mississippi climate that helps impart plenty of baking spices into the rum.  Yet, the beauty of this expression is that the oak influences are not overwhelming and the spices blend seamlessly into the cane character. A little heat encourages cocktail usage.

The distillery also offers smaller batch rums like the aforementioned Agricole-Style Rum which is made from pure cane juice and then aged in new American oak barrels for approximately two years in order to mute the funky truffle, grassy, and herbaceous notes.  The Circle Hook Distiller's Reserve is the expression that caught my attention on social media since the product is a blend of rums derived from Circle Hook's new American oak barrels as well as from A Cut Above Bourbon barrel from Crittenden Distillery.  The cask strength Reserve is naturally boubon-ish and the oak imparts plenty of character where the rum fights to be heard. For this reason, I preferred the Original, but it is most likely in the wheelhouse of cigar and whiskey lovers. The final expression I tasted was a soon to be released Coconut Rum made with real toasted coconuts.  This will be very popular. Find this and their other rums from shops ranging from Baton Rouge to the panhandle. 

Open Road Distilling Opens in Reston

We've been trying to make the rounds visiting Mid-Atlantic distilleries and ventured to the closest to us -- Open Road Distilling in the Reston Town Center, Virginia. The establishment is part of a restaurant group and this location fields a tremendous restaurant and bar that is worth visiting just for the entrées. While developing cocktails for their bar and speakeasy-influenced concepts, they decided to develop a range of spirits which lead to the operational distillery, tasting room, and bonded store. Currently they have four expressions: in-house distilled American Vodka and American Gin as well as in-house blended Eagle Eye Rye and Independence Bourbon. 

Eagle Eye Rye ($34.99)
This whiskey is a blend of various casks obtained from distilleries across the U.S. - including MGP. This slightly spicy and approachable whiskey begs for a flask to enjoy in outlawing style.  

Independence Bourbon ($34.99)
The Bourbon is a blend of bourbons sourced from four distilleries within the United States and aged together after blending.  A pleasant firepit sipper with baking spices and soft tannins. 

American Vodka ($19.99)
This spirit begins as corn-based neutral spirit which is combined with pure water and then distilled in their traditional pot still. This is a very suitable vodka for all your bar needs. 

American Gin ($23.99)
This gin is crafted by first soaking botanical herbs (Juniper, Coriander, Angelica, Bitter Orange, Citron) in neutral spirits overnight, then distilled over a slowly increasing heat source . There is a nice balance between the London Dry profile and an American profile where the juniper and citrus are intertwined. 

From District Made to the Amalfi Coast in D.C.'s Ivy City

After a visit to the Franciscan Monastery of the Holy Land in America we decided to visit a couple of distilleries in nearby Ivy City starting with District Made Spirits. For those familiar with the D.C. spirits scene, two weeks ago this distillery was known as One Eight Distilling. But owners, Andy Wood and Alex Lauffer, now want to emphasize, not only their location in Washington D.C., but also their use of regional grains grown in Maryland and Virginia.  I chose a flight of their Core Spirits featuring their Ivy City Gin, Straight Rye Whiskey, and Straight Bourbon Whiskey. 

The Gin uses the District Made Vodka ($30) mash bill of 66% Abruzzi Rye,  28% Corn, and 6% Malted Rye which is then steeped with ten botanicals. These include Appalachian Allspice and Grains of Paradise for aromatics and a lower juniper profile. And from what I can glean, Abruzzi Rye is a cultivar that has higher yields than other rye varieties.  The District Made Ivy City Gin ($35) immediately brought thoughts of Negronis. Interestingly, we decided on purchasing a bottle of the vodka after a sample (1) because we didn't have any at home and (2) it contains noticeable creamy flavor.

The two whiskeys were also quite solid with the District Made Straight Rye Whiskey ($50) containing a little more malted rye than the gin and vodka with a mash bill of 57% Abruzzi Rye, 14% Corn, and 29% Malted Rye. This reminded me of Pennsylvania ryes, not a spice bomb, but reasonable levels of honeyed cinnamon and spice. I slightly preferred this over the District Made Straight Bourbon Whiskey ($50) which has a very unique recipe of 58% Corn, 16% Abruzzi Rye, 12% Malted Rye, 8% Hard Red Winter Wheat,  and 6% Malted Barley. Interestingly, the grains are distilled and aged in two batches, one with higher percentages of winter wheat and the other a higher percentage of rye. The final bottling uses a mixture of the different barrels. 

Our original destination for the day, Don Ciccio & Figli, is located directly across the street from District Made. This distillery has been operating in the District for over ten years, starting in 2012 and moving to the larger location in Ivy City in 2019. Providentially, owner Francesco Amodeo was manning the Bar Sirenis on our arrival and walked us through their history and a 17 Italian Herbal Liqueur and Cordial tasting kit. 

Amodeo was inspired to open the distillery based on a family heritage of distilling liqueurs on the Amalfi Coast. This tradition began in 1883 when Vincenzo Amodeo started creating liqueurs and devising a large collection of recipes.  The Amodeo family crafted these liqueurs up onto World War II when the stills were closed and the recipes locked away in order to rebuild the country. In 1951, Francesco Amodeo's grandfather Francesco, or Don Ciccio, resurrected the family tradition by building a distillery in the hills of Furore, near Positano and Capri. "The liqueurs are reborn, crafted exactly as they had been until 1931". Sadly, in 1980 an earthquake completely destroyed the distillery to rubble and it wasn't until 2012, in America, that the Amodeo family liqueurs were resurrected a second time. 

Today the distillery offers a plethora of herbal liqueurs, cordials, vermouths, spirits, and bottled cocktails. When you visit here some words of advice. (1) Do not order an Aperol Spritz. You will have your hand slapped. Bar Sirenis only serves cocktails using ingredients produced at the distillery. Instead, order an Ambrosia Spritz made using the Ambrosia Aperitivo -- a bittersweet Italian herbal liqueur made with turmeric, blood orange, cantaloupe, carrots and 9 botanicals. (2) Order the tasting tray. This provides a complete overview of their herbal liqueurs and cordials. 

Three of my favorite herbal liqueurs were the Amaro Delle Sirene (1931 recipe), Amaro Don Fernet (1915 recipe), and Cerasum Aperitivo (1906 recipe). They are all dispersed along the bitterness barometer and like all the products they start with 190 proof neutral grain spirits that is then macerated at room temperature with the respective recipe and then proofed down using purified water . The Fernet is made using 25 roots and herb focusing on mint, dark chocolate, ginger and saffron. The amaro then rests for 12 months in 250-liter French oak barrels provided by the Marisa Cuomo Winery on the Amalfi Coast. The Delle Sirene is made using 30 roots and herbs highlighting eucalyptus, ripe fruit and licorice. The amaro is also aged for one year using the same barrels. Finally the Cerasum is based on an infusion of 3 different kinds of cherries, sakura blossoms and 10 selected roots and herbs. We've already used this in a spritz and will be using in a Negroni at a later date - and its also excellent on its own. Saluti.

Grain to Glass at America's First Craft Distillery: Belmont Farm Distillery

I've passed the Culpeper exit for Belmont Farm Distillery dozens upon dozens of times over the last 25 years and finally detoured off Route 29 this past weekend. I have consumed several of their spirits during this period, like their flagship Virginia Lightning -> the 100-proof corn whiskey based on a family recipe that inspired Chuck Miller to open the distillery in 1988 and become "America's First Craft Distillery." Miller was also adamant about using a 3000-gallon copper pot still (constructed in 1933) to distill the mash and a doubler where the spirit was further distilled to increase the proof.   When he registered the distillery with the state, they received License #1 and eventually the first waiver to operate as a limited ABC store (as a farm distillery).  

Over time they released a 100% corn Kopper Kettle Vodka, which is also a regular fixture behind our bar. But on this visit, I learned more about their Kopper Kettle grains whiskies as well as a more approachable Virginia Lightning Moonshine. My flight of four whiskies started with this moonshine, which is produced by distilling the Virginia Lightning once again and cutting to 90-proof. Definitely an easier sipper. However, I learned several interesting ideas regarding infusing the original Virginia Lightning (vanilla and pineapple were two options) and it will remain my moonshine preference.

The other three whiskies in the flight were grain based starting with the American Single Malt Whiskey ($34.99) made with 100% malted barley and triple distilled in the 3,000-gallon copper pot still and cut to 86-proof using farm-purified mineral water. This is a very flavorful and approachable whiskey with vanilla and honey aromas complemented by coffee and raisins, toasted honey, and a slight semblance of smoke. 

While sipping on the Virginia Bonded Whiskey ($34.99) sample, I learned that Belmont Farm operates entirely within house, which means malting the grain, fermentation and distilling, and finally bottling and labeling.  This spirit starts as a three-grain whiskey that is soaked for two months with charred Virginia white oak and Virginia apple wood, before aging for four years in American oak barrels.  The Bonded on the label guarantees that the product (1) was made at a single distillery, (2) produced within a single distilling season, (3) aged for a minimum of four years at a federally bonded warehouse, and (4) bottled at 50% ABV.  This is an interesting whiskey with the nose stronger than the body, but then elevated again at the tail.  The final whiskey was the Kopper Kettle Rye Whiskey ($46.99), which, unfortunately, I didn't take notes on. It was decent, but not overly remarkable like the previous two offerings. 

I didn't even get into moonshiner Tim Smith's Climax Moonshine label as I wanted to focus solely on Belmont Farm's portfolio and their claim to being America's First Craft Distillery. The Moonshiners series has brought more attention to the distillery and hopefully, the distillery can cope with the additional production and visitors. Looking forward to returning during one of the Bourbon, Bluegrass, and BBQ festivals this summer. Cheers. 

Craft Beer and Whiskey at the Battery and Truist Park

We leveraged our annual Washington Nationals road trip to see the Nats play the Braves and found several excellent craft beverage options in the Battery complex and within Truist Park itself.  The stadium opened in 2017 succeeding Turner Field and the old Atlanta-Fulton County Stadium. The Battery is an entertainment district that surrounds the ballpark and includes a mix of shops, dining, living, and workspace - plus a brewery and distillery. 

Terrapin Beer Company is one of the oldest breweries in Georgia and has well-established name recognition throughout the U.S.   Their ATL Brew Lab opened in the Battery along with Truist Park and has entrances just outside and inside the ballpark.  As a brewpub, they partnered with Fox Bros. Bar-B-Q to provide excellent bbq to complement the brewery's large beer portfolio. Any new visitor must start with the flagship Rye Pale Ale which was first introduced in 2002 at the brewery's inception. This is still one of my favorites and pairs nicely with brisket. The Dugout Keller Pils is also a flavorful option and cleanses the palate to start anew. Finally, the Expresso Martini Imperial White Stout was a solid offering to cap the post-game festivities. Inside the stadium, the Los Bravos Mexican Lager is available with most vendors and at the Terrapin bar - which also poured a couple IPAs and the Watermelon Gose. Hit this bar before proceeding to the Fox Bros. Bar-B-Q stand in center field.

ASW Distillery operates three locations in Atlanta, with a tasting room located steps away from Truist Park providing flights as well as cocktails to Braves fans and visitors. This distillery combines the unique history of three distilling families to combine traditional, Scottish-style double copper pot distillation, with innovative, Southern-style grain-in distillation, to consider themselves Southern Pot-Still Pioneers. The whiskeys in my flight were particularly interesting with the overall favorite being the Resurgens Rye -- a revival of the Appalachian-style ryes of the past made from 100% malted rye (rather than unmalted rye and corn). Expect chocolate and a smooth finish.  

The rest of the flight featured several interesting whiskeys. The Duality Double Malt is truly unique in that it is the world’s first whiskey of its kind: fermenting two malted grains - barley & rye - fermented together in the same vessel before being distilled together and maturing in charred oak casks. A complex spirit. ASW also offers a Fiddler Bourbon series that "showcase interesting whiskies from across the country that they 'fiddle with' to create new flavor profiles". The Fiddler Unison Bourbon "marries a foraged high-wheat bourbon, with our own in-house, high-malt bourbon that we distilled by hand on our traditional, double copper pot stills".  And the Fiddler Heartwood Bourbon "begins with the same foraged high-wheat mash bill as Fiddler Unison Bourbon. We then finish it on hand-harvested, charred Georgia white oak heartwood staves that we hand-charred and placed in the barrels for the final few months of maturation".  A failed in keeping tasting notes, but remember being highly satisfied with both. Until our next trip to the Battery, cheers. 

Judging at the World Whiskies Awards

Earlier this month the BevFluence team was invited to participate as judges in the Whisky Magazine Awards America 2022. The awards ceremony, in association with American Whiskey Magazine, will be held on February 8th, 2022 at The Flatiron Room in New York City. The judging occurred on November 11th, 2021 at the whiskey haven Jack Rose Dining Saloon in Washington DC. During this tasting, 32 judges sampled through 250 American whiskeys divided into 17 categories. The judges reflected a large cross-section of the spirits industry including distillers and distillery owners, writers and educators, as well as other industry professionals. The categories were very specific and consisted of Blended, Blended Limited Release, Small Batch Single Malt, Bourbon, Blended Malt, Rye, Tennessee, Corn, Flavoured Whisky, New Make & Young Spirit, Pot Still, Wheat, Single Malt, Single Barrel Bourbon, Small Batch Bourbon, Single Cask Single Malt, and Grain. We will post the winners two months from now. Cheers.

WhistlePig 10 Year Rye and The Auctioneer

Thanks to Melania (Dallas Wine Chick) and her recent spirit exchange I received a bottle of the WhistlePig 10 Year Rye ($50, 100 proof) that began with the help of the late Master Distiller Dave Pickerell. They "discovered and purchased an incredible stock of 10-year-old blending Whiskey in Canada that was being profoundly misused".  This whiskey was then aged in new American Oak at the distillery in Shoreham Vermont to allow the rye to reach its full potential. This spirit is complex, with lots of baking spices on the nose, followed by the spicy rye mingling with caramel and vanilla that extends into the long and hot tail. 

WhistlePig has also launched an interesting barrel program where they experiment with various used casks as well as local, sustainably harvested, Vermont Estate Oak barrels.  The former include Sauternes, Madeira, and Port casks whereas the latter includes a custom toast profile for the Vermont oak. I need to try the 12-Year-Old aged in these world casks and the 15 Year Old aged in Vermont Oak. 

In the meantime, I'll be sipping this 10-Year_old over ice or in The Auctioneer, a cocktail that the distillery recommends where I heated the honey with a little water so it dissolves easily and used the Puerto Rico Distillery Coffee Rum with an equal amount of the Burmuda Coconut Liqueur.  Cheers.

The Auctioneer
1 ½ oz PiggyBack Rye
1 bar spoon local Honey
¼ oz Coconut Rum
½ oz Mr. Black Cold Brew Coffee Liqueur
Orange for garnish

Directions
Add all ingredients to an old fashioned glass.
Stir without ice to incorporate honey.
Add ice.
Stir again.
Garnish with an orange twist.

A Free State Collaboration: Dragon Dog's Frederick Rye Whiskey

Frederick Maryland is at the crossroads of many family road trips,  those leading north on Route 15 towards Thurmont and Pennsylvania or those leading west towards Cumberland, Seven Springs, and beyond.  It also explains the high frequency of Civil War battles fought in the city or surrounding land including the battles of Antietam and to some extent Gettysburg.  Today, Frederick city and county is a craft beverage destination with a plethora of wineries, cideries, breweries, and distilleries. 

Two of these are Maryland's largest brewery, Flying Dog Brewery, and Dragon Distillery. Flying Dog beers are widely distributed, of excellent quality, and are known for the Hunter S. Thompson inspired labels drawn by artist Ralph Steadman. Dragon Distillery is a small operation whose Frederick county roots dates to the mid-1700s.  Some of their products are inspired by the Founder's great-grandfather Bad Bill Tutt and long-held family recipes. 

A newer recipe is a collaboration between Flying Dog and Dragon called Dragon Dog's Frederick Rye Whiskey ($42, 48%) and is marketing as "Frederick's first Rye Whiskey". Flying Dog prepares a mash using a proprietary blend of nine specialty rye grains which is then fermented and aged at the distillery. Over ice, the spirit provides a spicy wet stone aroma, with the spice and rye packing cinnamon and other dry baking spices. The heat is noticeable upfront but quickly backs off during the tail. 

And as a BevFluence contributor, we are still beating the Negroni drum via recipes from Negroni, More than 30 classic and modern recipes for Italy's iconic cocktail ($12) by David T. Smith and  Keli Rivers available by Ryland, Peters, & Small.  An offshoot of the Boulevardier is the Old Pal which replaces the bourbon with rye whiskey and calls for equal parts rye, Campari, and Cochi Americano or red vermouth.  My version of the Old Pal uses the Mt. Defiance Distillery Sweet Vermouth ($19, 350ml) (pre-mixed with Campari) and with the Dragon Dog provides a very dry and chalky version of this cocktail where it feels like the glass has been rimmed with cinnamon powder.  

Cross Pollinated Rye Whiskeys from Shmidt Spirits

While driving through my old college quarters I noticed a new distillery in the area, Shmidt Spirits -- located just north of College Park in Beltsville Maryland.  The venture was started by two fellow Terp graduates Arthur Shmidt (President) and Brian Roan (Master Distiller), with Brian available on my visit to discuss the distillery.  They chose Beltsville after not being able to find a suitable location closer to the University and here they distill unique and innovative spirits.

Currently, they offer three spirits, all finished in a cross-pollinating wine or spirits cask. Their Viridian Gin is infused with oranges and lavender with a non-toxic dose of juniper and then finished in a rye whiskey cask. The result is a smooth and approachable gin - flavorful and not overbearing. The Silver Rye Whiskey contains 15% winter wheat in the mash which helps soften the sharp rye. The whiskey is aged for four days in a charred oak barrel and then finished in a chardonnay cask for three days -- further mellowing the spirit to almost zero burn. Expect an oaked chardonnay character -- green apples and butter -- which merge seamlessly with the smooth rye flavor. Their final offering is the Cobalt Rye Whiskey contains the same mash bill as the Silver but is finished in a cask that once housed rum agricole. It is very smooth, almost too lenient on the rye for those who expect a little jolt from rye.  If you find yourself in the College Park area, theCompass Craft Beverage Finder will guide you to this highly recommended establishment. Cheers.

Tenth Ward Distilling Company and Christmas in Frederick

Christmas is celebrated in remarkable fashion on December Saturday nights in Frederick Maryland with lighted streets, smores stations, photo ops, boat lights, and local craft beverages like those produced by Tenth Ward Distilling Company. The name “Tenth Ward” is a reference to the division of Frederick City during the late 19th century and recently the distillery moved to that city's historic epicenter: near Patrick and Market Streets. On a placard located just down Patrick Street from Tenth Ward is a copy of the only known photograph of Confederate troops as they marched through Frederick, most likely on their way towards either Antietam or Gettysburg.

This woman-owned distillery - thanks to Monica Pearce -- produces an interesting range of spirits like Smoked Corn Whiskey, Caraway Rye, Genever Style Gin, Applejack, and Absinthe. This last shows its quality by turning cloudy and releasing aromatic while using the French method of a water drip with a sugar cube. The Smoke Corn Whiskey was polarizing with most overwhelmed by the firepit flavor, yet I thought it had an interesting Mezcal feel. Its main focus seems to be as a cocktail ingredient like the Perfect Penicillin and Triple Smoked Toddy.

Like our previous post on The Albeisa Bottle, in this age of global conglomerates dominating the inputs to the craft beverage industries, Tenth Ward support local farmers and industries. All the grain is grown and malted at Ripon Lodge Farm in Ripon West Virginia. The apples are sourced from local McCutcheon’s Apple Products.  Other local sources are Orchid Cellar for mead and Hay’s Apiary for honey. Used barrels are obtained from Fredericksburg's A. Smith Bowman Distillery whereas new barrels are derived from Michigan's The Barrel Mill. And finally, as most craft beverage bottles are produced by three international conglomerates, Tenth Ward sources their bottles from Piramal Glass out of the Park Hills, MO manufacturing plant.

Merry Christmas, Happy Hanukkah, and cheers to a safe and healthy New Year.