Off Topic Whiskey

Blessed is a understatement. I got the privilege to chat with THE BOSS over at Catoctin Creek Rebecca Harris and lets just say it was fantastic. One of the best guest i have had on. And that is saying something. I really hope you enjoy. and check out there website for there new maple cask finished rye (its amazing).Catoctin Creek® was founded by Becky and Scott Harris in 2009 as the first legal distillery in Loudoun County since before Prohibition. We are located in Purcellville, Virginia, in the heart of the Loudoun Valley. Virginia is the birthplace of American whiskey, and at Catoctin Creek, we faithfully dedicate ourselves to that tradition, producing Virginia's most awarded whisky: Roundstone Rye!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, we believe in high quality food and spirits. We source our 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 we produce.Learn MoreBecky graduated with honors from the University of Wisconsin, Madison. As a chemical engineer, she specialized in industrial processes and production systems. Becky brought this knowledge and applied it to something she loved–making the finest distilled spirits in Virginia.All her products begin with the finest local and organic grains and fruit to create the cleanest spirit possible. At the heart of the distillery is a pair of pot stills, where Becky insists on cooking the distillate for a full nine hours, more than twice as long as most other distilleries, to create the unique and award-winning flavors in her distillate.Becky was featured in Food and Wine as one of “6 Women in Whiskey to Watch,” and served for three years as President of the American Craft Spirits Association.  In 2023, Becky received the Legacy Achievement Award from Bourbon Women in Lousiville, KY for her lifetime of work in the industry.Scott graduated with honors and two degrees from Georgia Tech. He spent the last twenty years building a software career in telecommunication systems and government IT solutions and traded it all in for the chance to own and run his own distillery. As he likes to say, "Twenty years of government contracting taught me a great love of whisky!"In, 2011, Scott was named Entrepreneur of the Year by the Loudoun Chamber of Commerce, and in both 2012 and 2020, Catoctin Creek Distillery was awarded Small Business of the Year.Scott was appointed by the governor of Virginia and sits as the Chairman of the Virginia Spirits Board, an organization which encourages cross-industry communication and marketing for the betterment of all Virginia spirits and agriculture. He is an emeritus member of both the Craft Distiller Advisory Board at DISCUS and the board of directors for the Virginia Distillers Association. Scott has been a tireless advocate for craft spirits both in the Commonwealth of Virginia, nationally and internationally.In his free time, Scott likes to look at birds.Catoctin Creek has received numerous international gold medals and has been featured in many national publications, including the New York Times, Washington Post, Wine Enthusiast, and Whisky Advocate. The Daily Beast, Forbes, and Men's Journal have highlighted the distillery as an example of great American craft distilleries making whisky from scratch.Scott and Becky are happy to be doing something together that they love: Producing the finest spirits in Virginia, completely and truly by hand. At Catoctin Creek, Virginia Rye Whisky is our passion.

1 Whiskey 8 Finishes. I Have been waiting to do this for years. hope you enjoyPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&stkn=ZDNlZDc0MzIxNw==The Cash Stave Experiment refers to a popular multi-part experimental video project by the Whiskey Tribe, an online community and media channel dedicated to whiskey culture. The Core ConceptIn the experiment, the hosts took a regular bourbon barrel stave—referred to or selected in connection to their community project—and used it to test how different wood-finishing methods alter the aging profile of whiskey. This mirrors advanced distillery methods like stave finishing (pioneered widely by brands like Maker's Mark for their Maker's 46 expression), where virgin or specially treated oak staves are inserted into an already matured barrel to quickly impart intense new flavors like caramel, cinnamon, and spice. [1]Community InvolvementThe project was structured as an interactive experience for their community:The Process: The team altered a wood stave and added it to a batch of spirit to observe accelerated maturation.The Vote: Fans and Patreon subscribers voted on how to manage the whiskey and what to do with the finished liquid once the secondary maturation process was complete. [1]The Results: Full behind-the-scenes breakdowns, including tasting notes of the "Frankenstein" style aging experiment, were released as exclusive content for their audienceMar 20, 2023

So we had some scheduling issues and computer issues. But we finally made it work. Old Glory Distilling out of Clarksville Tennessee, doing some cool stuff with bourbons and Tennessee Whiskey. Enjoy.Patreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhisk...Damn Fine Tennessee SpiritsAt Old Glory Distilling Co., we take pride in doing things the right way—every batch from scratch. From carefully selected grains to time-honored distillation methods, we’re crafting spirits worth raising a glass to.We distill everything on-site from Grain to Glory. From grinding and mashing to distilling, aging, and bottling, every step happens right here at our campus in Clarksville, TN. We’re proud to call Tennessee home, and that pride is poured into every bottle. Our grains are locally sourced, our process is hands-on, and our commitment to quality never wavers.Located in the heart of Clarksville, Tennessee, we’re more than just a distillery—we’re a destination. Whether you’re here for a guided distillery tour and tasting, enjoying a meal at our restaurant, or sipping cocktails in the Silo Park, we welcome you to experience the spirit of Old Glory.What Makes Tennessee Bourbon … Tennessee?Not all bourbon is Tennessee Bourbon. While all bourbon must be made in the U.S. and follow strict regulations—at least 51% corn, aged in new charred oak barrels, and distilled to specific proofs—Tennessee Bourbon takes it a step further.As a Tennessee distillery, we follow the Lincoln County Process, a signature step that sets Tennessee whiskey and bourbon apart. Before aging, the whiskey is slowly filtered through sugar maple charcoal, refining the spirit and giving it the smooth character Tennessee is known for.At Old Glory Distilling Co., we take this tradition seriously. Every batch is distilled, aged, and bottled right here in Clarksville, Tennessee, using locally sourced grains and time-honored methods. Because making bourbon the Tennessee way isn’t just a process—it’s a commitment to quality, and it’s one we don’t take lightly.

So as y'all well know, I love a good peated whiskey. But does the peat enhance the flavor or cover it. Today we get a little closer to finding out. Thank you for hanging out. Be BlessedPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&stkn=ZDNlZDc0MzIxNw==December 18, 2017 –––––– Jonny McCormickIodine. Coal tar. Asphalt. Bacon fat. Brine. Tarry rope. Soot. Campfire ash. Seaweed. Creosote. These are some signature flavors of peated whisky. It's hard to tell if we should drink it or use it to seal a leaky roof. Peated whiskies have an edgy reputation for being boisterous, pungent, antagonistic drinks. They invite you to take a slug at the end of an ocean pier, stretch out your arms, and let out a visceral, primal howl. And for the drinkers who love them, only peated whisky will do.Peated whisky hasn't always been so popular. Most recently, peated whiskies roared back into fashion after the Millennium, igniting a smoldering passion that has engulfed wave after wave of whisky drinkers ever since. Sure, other spirits use cereal grains, yeast, and oak barrels, but peat smoke defines this exuberant style of whisky.An equation for peat might be written as flora plus death and water, minus oxygen, multiplied by pressure and time. In other words, peat is the decomposed remains of grasses, moss, sedges, and reeds that have been compressed over centuries in the oxygen-starved, waterlogged conditions of bogs in the colder climates of countries at higher latitudes. We're used to waiting for whisky to mature, but one foot of peat might take 300 years to form. If you've never handled the stuff, it's a truly wonderful tactile experience. Peat can be black as coal when dried or appear as dirty clods bristling with pale, straggly roots. When it's cut and lifted from the peat bank, it can be glisteningly moist.Peat has a presence in Longrow whisky from Springbank Distillery in Campbeltown.Healthy peat bogs form important carbon stores to combat the effects of climate change and many habitats have protected status where peat removal is not permitted. Cutting peat sods vertically by hand is a laborious task, but the majority of peat used for whisky production is commercially harvested horizontally; using specialized tools dragged behind a tractor. Peat taken from nearer the surface is preferred in Scotland. Those disheveled chunks full of dangly strands of dead grasses produce more smoke when burnt in the kiln than the more uniform black-brown slabs of peat dug up and dried from the deeper layers; these are better tossed into the hearth for warmth on a frosty winter's night.Mankind has been burning dried peat as a freely available source of fuel for thousands of years, predominantly to satisfy the need for heat and cooking. It's that same burning peat smoke that is revealed in peated whisky.Peat is used during one stage of the whisky making process only: the kilning of the malt. Malting promotes germination, which converts the energy packed inside the grain, making it ready for fermentation into ethanol. On the perforated floor of the drying chamber beneath the distillery's pagoda roof, the malted barley is spread out and a fire is nurtured in the kiln below. Shovelfuls of aromatic, combustible peat are added to quell the flames; the objective is a thick rising cloud of pale gray peat smoke. The peat reek drapes layer upon smoky layer around the grain, the aromas absorbed onto the surface of the moist husks. At the Laphroaig Distillerymaltings, they burn only peat in the kiln, 1.5 tons of the stuff every day. But Laphroaig is the exception: other fuels like coke are generally used in addition to peat to carefully control the final level of peat flavors.A kiln at Highland Park is stacked with glowing bricks of peat.https://whiskyadvocate.com/everything-to-know-about-peat-in-whisky

This is the redo of the live i did 9/8/26 With some amazing guests. Hope you enjoy if you were not there. Patreon.com/oftopicwhiskeyAndalusiawhiskey.comWhiskeydelbac.comHrdspirits.comAndalusia Whiskey Co produces fine handcrafted whiskeys in the Texas Hill Country - a scene reminiscent of the hills in the beautiful Andalucia, Spain. Each whiskey being “grain to glass,” we begin with a mash of the finest American grown malted grains. We then continue our production here in Blanco, Texas distilling each in our hand-crafted copper pot still. McCarthy's® OregonSingle Malt WhiskeyThe First American Single Malt. Blend old-world tradition with Oregon ingenuity and you get McCarthy’s Oregon Single Malt Whiskey. Over 25 years ago, founder Steve McCarthy returned from a trip to Ireland determined to make his own single malt. Not only did he succeed, but in doing so ignited the craft American Single Malt Revolution. This is passion and craft, an Oregon original. It was one of those cool desert nights in 2006 where Elaine and Stephen Paul sat outside on their patio, barbecuing over a mesquite fire and enjoying a glass of Scotch. Elaine had an idea — “What if you made single malt whiskey with ‘mesquited’ malt instead of peated malt?”‍Stephen couldn’t shake the concept. After all, he knew mesquite well. He and Elaine owned a furniture design company that specialized in mesquite. Well-known for the flavor it imparts to food that is cooked over it, mesquite is a beautifully grained wood native to the desert Southwest.Stephen began learning everything he could about how the Scots make their whiskies. While learning how to floor-malt barley, he began with the recipe for Classic, modeled after the unpeated style of Speyside Scotches. If he could nail down a clean-finishing American Single Malt Whiskey that rivaled Scotland’s finest, then he could take the recipe and put a Southwest spin on it — which is how our mesquited (not peated) Dorado was born.