NewsCatoctin Creek Tripling Production With $1 Million Distillery Upgrade

Catoctin Creek Tripling Production With $1 Million Distillery Upgrade


Catoctin Creek Distilling Co is tripling its capacity with a $1 million distillery production upgrade. Delayed due to COVID-19, the Virginia Whiskey brand’s expansion plans have been well underway for over a year and are set to be finalized in late June.

“As we continue to grow Catoctin Creek as a national brand, we must ensure we have enough whisky inventory to support future demand,” said co-founder and general manager Scott Harris. “This equipment expansion will guarantee our production capacity keeps up with sales for the next few years, at least.”

Consistent with Catoctin Creek’s commitment to distilling pot stilled whiskies, Scott and wife/Catoctin Creek co-founder and chief distiller, Becky Harris, invested in a 2000L copper pot still from Specific Mechanical Systems in British Columbia, which will be a bittersweet replacement of their beloved 12-year-old still, “Barney.” Additional new enhancements include a glycol cooling system; a new 2000L mash tank; six new 2000L fermenters; and concrete floors to replace the existing 100-year-old floors.

Originally built in the second year of Prohibition, 1921, the historic Case Building located on Main Street in downtown Purcellville, Virginia has been home to Catoctin Creek since 2013. The Harris’ originally spent over $750,000 on the restoration and renovation project, turning the former Buick dealership into Purcellville’s first legal distillery.

Prior to the distillery upgrade, it’s been a busy last couple months for Catoctin Creek as they expand their brand as “the Virginia Rye Whiskey.” In December, the distillery partnered with monster metal rock band GWAR to create Ragnarök Rye Whiskey. Launching in February, the new offering is a 92-proof Rye Whiskey aged in charred new white oak, then sugar maple and cherrywood.

In November, Catoctin Creek launched its Peach Barrel Select Rye Whisky. The 100% Virginia Rye Whiskey that has been aged in charred new oak barrels and then finished for over one year in peach brandy barrels from its Short Hill Mountain Peach Brandy.

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