• E10. Whiske Made Me Say It... Catocktin Creek

  • 2024/01/09
  • 再生時間： 51 分
  • ポッドキャスト

E10. Whiske Made Me Say It... Catocktin Creek

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  • 🥃🎙️ In this podcast episode, Brian Bailie interviews Rebecca Harris from Catoctin Creek Distillery in Percyville, Virginia, as part of the "Whiskey Made Me Say It: Virginia Distillers Edition." Rebecca talks about their journey, starting the distillery in 2009, and the inspiration drawn from the history of whiskey in America. 📜 The distillery focuses on making rye whiskey the traditional way, using pot stills despite more efficient options available. Rebecca, a chemical engineer, explains the decision as a philosophical one. While pot stills may not be the most cost-effective, they prioritize flavor over price, aiming to compete on the uniqueness of their product rather than trying to match the mass-produced whiskey from larger conglomerates. 👩‍🔬 Rebecca highlights the historical significance of whiskey-making in Virginia, dating back to when settlers, including Scots and Irish, moved to the continent. She emphasizes the role of women in whiskey production during that time and how rye, initially a cover crop for tobacco farming, was turned into whiskey as a way to preserve and monetize it. 🌾 The distillery focuses on using grains from the mid-Atlantic region to capture the unique flavor of the area. Rebecca discusses the differences in flavor profiles between their whiskey and those from regions like Kentucky, Pennsylvania, and New York. 🤔 The conversation delves into the choice of pot stills despite their inefficiency in terms of cost, emphasizing the desire to create a distinct product that stands out from the mass-produced whiskies dominating the market. Rebecca acknowledges the efficiency of larger distilleries but emphasizes that Catoctin Creek aims to compete on flavor rather than price.  And Much Much More……………..
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🥃🎙️ In this podcast episode, Brian Bailie interviews Rebecca Harris from Catoctin Creek Distillery in Percyville, Virginia, as part of the "Whiskey Made Me Say It: Virginia Distillers Edition." Rebecca talks about their journey, starting the distillery in 2009, and the inspiration drawn from the history of whiskey in America. 📜 The distillery focuses on making rye whiskey the traditional way, using pot stills despite more efficient options available. Rebecca, a chemical engineer, explains the decision as a philosophical one. While pot stills may not be the most cost-effective, they prioritize flavor over price, aiming to compete on the uniqueness of their product rather than trying to match the mass-produced whiskey from larger conglomerates. 👩‍🔬 Rebecca highlights the historical significance of whiskey-making in Virginia, dating back to when settlers, including Scots and Irish, moved to the continent. She emphasizes the role of women in whiskey production during that time and how rye, initially a cover crop for tobacco farming, was turned into whiskey as a way to preserve and monetize it. 🌾 The distillery focuses on using grains from the mid-Atlantic region to capture the unique flavor of the area. Rebecca discusses the differences in flavor profiles between their whiskey and those from regions like Kentucky, Pennsylvania, and New York. 🤔 The conversation delves into the choice of pot stills despite their inefficiency in terms of cost, emphasizing the desire to create a distinct product that stands out from the mass-produced whiskies dominating the market. Rebecca acknowledges the efficiency of larger distilleries but emphasizes that Catoctin Creek aims to compete on flavor rather than price.  And Much Much More……………..
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