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Roundstone Rye

Catoctin Creek Distilling Co.

Roundstone Rye

80 Proof, 40% ABV

Roundstone Rye® is made completely from scratch at Catoctin Creek’s distillery in Purcellville, Virginia. This pre-Prohibition style rye whisky is made from 100% rye grain, sourced locally when available. It is mashed, fermented, distilled, and aged completely in their distillery, before bottling it at a very sippable 80 proof. Aged in new Minnesota white oak casks for just under two years, the result is smooth and woody, with true grain character in a relatively young whisky.

Roundstone Rye has notes of caramel, rich butter toffee, sweet vanilla, and just a hint of lemon in the nose. Some have described its flavor as banana nut bread in a bottle. Organic Roundstone Rye is one of the few organic whiskies in the entire world. Roundstone Rye is a superb sipping whisky, and a great addition to a Manhattan or your favorite rye whisky cocktails.

Recipes made with Roundstone Rye

Colonial Mint Julep

  • 0.5 oz. brown sugar syrup
  • 2 oz. Roundstone Rye
  • 6 mint leaves, plus additional for garnish
  • Crushed ice
Muddle the mint in the bottom of the glass, add the syrup and whisky, stir, and add crushed ice and more garnish mint.

Cranberry Old Fashioned

  • .5 oz. rosemary simple syrup
  • 2 dashes cranberry bitters
  • 2.5 oz. Catoctin Creek Roundstone Rye
Combine all in a glass with a big ice cube. Garnish with lemon peel.

Gerald of Rivia

  • .5 oz. Cynar
  • .5 oz. Glenfiddich Scotch
  • 1 oz. Catoctin Creek Roundstone Rye
  • 1.5 oz. Barolo Chinato Vermouth
  • 2 dashes plum bitters
  • Bruleed lemon twist
  • Rinse glass with Yellow Chartreuse
Fill cocktail shaker with ice and add all ingredients except chartreuse. Stir vigorously until chilled and then strain into chartreuse rinsed Belgian globe glass or brandy snifter. Rub lemon peel around rim, garnish and serve. To brûlée a lemon twist, simply scorch peel with small blow torch or lighter.

Maple Whiskey Sour

  • 0.5 oz. aquafaba (optional)
  • 0.5 oz. fresh orange juice
  • 0.5 oz. maple syrup
  • 1 oz. fresh lemon
  • 2 oz. Roundstone Rye
Dry shake, then stir with ice and strain into a cocktail glass, garnish with a lemon twist.

Nod to the Nog

  • 1 cup heavy whipping cream
  • 2 Tbsp condensed milk
  • 3 cups milk
  • 4-8 oz. of Roundstone Rye, more or less to taste
  • Grated nutmeg for garnish
Add all the ingredients except whisky to the blender; blend until well mixed and frothy. Chill in the refrigerator for at least one hour. When ready to serve, stir in the whisky and re-blend if desired to achieve extra froth. Garnish with a sprinkle of nutmeg.

Peach Cobbler

  • 0.5 oz. fresh lemon juice
  • 0.5 oz. peach simple syrup
  • 1 tsp. freshly grated ginger
  • 2 oz. Roundstone Rye
  • 2 slices ripe peach (previously frozen OK)
Combine the peaches, ginger, lemon and syrup. Muddle to break the fruit. Add the whiskey and ice, and shake until chilled. Pour unstrained into a rocks glass and add more ice.

Rye-lent Night (Holiday Eggnog)

  • 1½ cups sugar
  • 12 large eggs (divided into yolks and whites)
  • 8 cups whole milk
  • Catoctin Creek Roundstone Rye
  • Cinnamon
  • Heavy cream/whipping cream (either works)
  • Nutmeg
  • Vanilla extract
First off separate your eggs into whites and yolks. Then, in a kitchen aid or other large mixer, whip the yolks with the 1½ cup of sugar until they form what are called 'soft peaks'. I'm not sure how much baking you do, but this is just when the yolk starts to adhere to the side of the bowl more noticeably, it's pretty much just thickening it. Next: add in the whole milk, cream, your selection of spices (I used nutmeg, cinnamon and vanilla, but you could also add allspice or other holiday spice

Santa's Reserve

  • ½ cup unsweetened cocoa powder
  • ½ tsp. cayenne powder
  • ½ tsp. cinnamon
  • ¼ cup sugar
  • 1½ oz. Roundstone Rye
  • 4 cups of whole milk
Can be served warm or cold. If warm, combine all ingredients except alcohol in a pan and warm (do not boil!). If cold, add the alcohol. Serve in a mug or glass, with a dollop of whipped cream, marshmallows, or a candy cane garnish. *Peppermint Rich Simple Syrup Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh peppermint. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove peppermint. Keeps for up to 1 month in the fri

Virginia Good Bye

  • 0.5 oz. luxardo liqueur
  • 2 oz. Roundstone Rye 80 Cream
  • Chocolate whipped cream
  • Coffee
  • Powdered cocoa
Add first two ingredients in a coffee mug, top with coffee then whipped cream, sprinkle with cocoa.\n>>>>\nRoundstone Rye Cream:\n1 cup heavy cream\n14 oz. can sweet condensed milk\n2 tbsp. chocolate syrup\n2 tsp. vanilla extract\n1 tsp. instant coffee\n1⅔ cup Roudstone Rye 80 Proof\nBlend together, and store in refrigerator for up to 2 months.