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Rock Creek Bourbon Latest From Washington D.C. Craft Distillery

One Eight Distilling out of Washington D.C., as we observed last year, brought to market D.C.’s first grain to glass rye whiskey since Prohibition to be distilled, aged and bottled in the city. The distillery is now back at it with a new bourbon that’s said to follow the same model.

The new Rock Creek Bourbon, according to those behind it, has a four grain mash bill compromised of mid-Atlantic sourced grains. This includes Maryland corn (58%) and wheat (7%); Virginia rye (17%) and malted rye (13%) and malted barley (5%) from North Carolina. It is bottled at 95 proof and aged for at least two years in charred, new American oak barrels.

“We take a lot of pride in the integrity of our distilling process,” said One Eight Distilling Co-Founder and CEO Sandy Wood in a prepared statement. “Our commitment to high-quality, local ingredients far outweighs the lower-cost alternatives of sourcing from large farms in the Midwest or Canada. Adding a locally distilled Bourbon to our lineup of whiskies is a big moment for the District.”

Plans call for this new bourbon to price around $50. You’ll find limited official tasting notes below from One Eight for your consideration.

Notes of banana bread and marzipan on the nose, followed by hints of cinnamon and toasted oak. The palate opens with warming spices of rye, cloves and a touch of Ancho chile, concluding with a finish of crème brûlée and fig.

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 on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and provided tasting input on many whiskeys at competitions. He also maintains a large private collection of whiskey from which he continually educates his palate on this brown spirit type.

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