Catoctin Creek Officially Goes Bottled in Bond With A Rye Whiskey

Catoctin Creek Rabble Rouser rye whiskey enters its fourth release cycle from this Virginia distillery, this time officially bearing the label of bottled in bond.
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The Catoctin Creek distillery in Virginia is around ten years old now, making it one of the older craft whiskey makers out there. In celebration of this anniversary it has brought forth a couple brown spirits it is labeling bottled in bond, including an already popular rye whiskey.

The Catoctin Creek Rabble Rouser rye whiskey, according to those behind it, it making its fourth debut this year. Although is has previously met the qualifications for bottled in bond, this latest release marks the first time it has officially been labeled bas bottled in bond.

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Catoctin Creek Rabble Rouser
Catoctin Creek Rabble Rouser (image via Catoctin Creek)

This 100 percent rye mash bill expression, though bottled at 100 proof, was initially distilled at a lower proof in order to allow the whiskey to capture “many of the extra flavors typically lost to the distillation. It is four years of age also.

Rabble Rouser is pricing around $96 per 750 ml bottle, and is available to purchase at the distillery and also at a limited number of select retailers across a range of states. You’ll find some very limited official tasting notes below, and it should be noted as well that the name Rabble Rouser refers “to a person who inflames the emotions of a crowd of people” and pays homage to “the rowdy history that rye whisky played in the state of Virginia.”

It offers a rustic flavor profile of clover honey, uncured bacon, deep earthy spice, sandalwood, white peaches, nectarines, peanuts and a hint of mesquite.

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder of The Whiskey Wash, an award-winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y globally. As a whisk(e)y journalist, expert, and judge, he has written extensively about the subject, been interviewed in various media outlets, and provided tasting input on many whiskeys at competitions.

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