Tasting Option #2: Celtic Spirits by MISCellaneous 12 noon, 2pm and 4pm $25 (includes a commemorative Glencairn Maltmaster glass- a $14+ value!)
Mount Airy, Maryland
After 8 years in campaigns and political events, Dan was tired of stump speeches and photo ops. He felt the desire to make something real.
At first, he didn’t know what it would be. And then, one fateful day, Dan had an epiphany. In a place where many others have had an epiphany, at the bottom of whisky glass. Dan would create spirits.
After years of in-depth research (by the book and by the glass), hands-on course work, and discussions with industry experts, MISCellaneous Distillery was born.
Dan’s passion for distilling is inspired by the old Maryland craft traditions and the new traditions that he and others will shape. His true mark of success is creating a spirit that is enjoyed by those who drink what they like, and not what they’re supposed to drink.
Meg’s first exposure to small batch distilling was in the Caribbean, one of the spots where she has worked on international development projects. As a Peace Corps volunteer in Mount Airy, Grenada (coincidence or destiny?), she worked with community organizations, and also enjoyed the distinctive local rum.
As MISCellaneous Distillery was founded, Meg was inspired by the camaraderie of the spirits industry. Instead of a competitive market, she saw a group faced with shared challenges that chose to solve them together. She wanted part of the action.
Meg’s penchant for collaboration goes beyond interactions with others in the industry. She loves to get others involved, bringing together ideas and inputs to create something to be proud of.
Meg knows there is no finer time than the present to be making craft spirits, especially in Maryland.
Taking a risk deserves a reward. That’s the origin of Risky Rum. Made with dark brown sugar and blackstrap molasses, this white rum has a distinctive taste that’s delicious to sip and incredible to mix. Hints of butterscotch and toffee on the nose and a smooth, buttery mouth feel will keep you coming back for more. 40% ABV
The history of rum with the Celtic nations reaches back centuries… and the daily rum ration/grog is forever tied to the Royal Navy. Read more here: https://militaryhistorynow.com/2013/09/30/fighting-spirits-three-centuries-of-rum-in-the-royal-navy/
Made with 100% unmalted rye grain grown at our friends farm in Carroll County and milled on an 1800’s water wheel powered stone grist mill, this double distilled whisky has an exceptionally smooth mouthfeel. This rye whisky spends time with charred oak for 6 weeks to impart a phase shift to its amber color with hints of vanilla.
As the Scots-Irish flooded into the New World, bringing with them a long history of distilling, they were introduced to a hearty American grain: rye. It was a marriage made in heaven and become in indelible part of the Scots-Irish experience in the US. Rye whiskey was historically the prevalent whiskey of the northeastern states, especially Pennsylvania and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s.By 1808, Allegheny County farmers were selling one half barrel for each man, woman and child in the country. By the 1880s, Joseph F. Sinnott‘s distillery, Moore and Sinnott, located in Monongahela, PA was the single largest producer of rye whiskey, with a capacity of 30,000 barrels a year. Rye whiskey largely disappeared after Prohibition but is experiencing a resurgence in popularity. Come be introduced to a dram!
Who says clear spirits can’t be colorful? We’ve given our labels a special addition with the artwork of Ed Becker @ Be Dot Gallery. As if that weren’t enough to inspire you to add Virtuous Vodka to your home bar, the remarkably smooth taste will win you over. We distill this vodka through three separate distillations on site in order to achieve the purest spirit around. 40% ABV
Vodka has been produced since the early Middle Ages with local traditions as varied as the production of cognac in France or Scottish whisky. The world’s first written mention of the drink and of the word “vodka” was in 1405 from Akta Grodzkie recorder of deeds, in the court documents from the Palatinate of Sandomierz in Poland and it went on to become a popular drink there. At the time, the word wódka referred to chemical compounds such as medicines and cosmetics‘ cleansers, while the popular beverage currently known as vodka was called gorzałka (from the Old Polish verb gorzeć meaning “to burn”). In these early days, the spirits were used mostly as medicines. Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve “to increase fertility and awaken lust”. No guarantees here, but maybe worth sampling a dram to see what happens?
Starting with blackstrap molasses and dark brown sugar, this triple distilled American-style gin has a friendly nose that is sweet, citrus, and slightly woody. On the palate, it is slightly drying with sweet-spicy after notes.
Gin is liquor which derives its predominant flavour from juniper berries (Juniperus communis). Gin is one of the broadest categories of spirits, all of various origins, styles, and flavour profiles that revolve around juniper as a common ingredient. From its earliest origins in the Middle Ages, the drink has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin was developed based on the older Dutch liquor, jenever, and became popular in Great Britain (particularly in London) when William of Orange, leader of the Dutch Republic, occupied the English, Scottish, and Irish thrones with his wife Mary between 1689 and 1702.
Gin drinking in England rose significantly after the government allowed unlicensed gin production, and at the same time imposed a heavy duty on all imported spirits such as French brandy. This created a larger market for poor-quality barley that was unfit for brewing beer, and in 1695-1735 thousands of gin-shops sprang up throughout England, a period known as the Gin Craze. Because of the low price of gin, when compared with other drinks available at the same time, and in the same geographic location, gin began to be consumed regularly by the poor. Of the 15,000 drinking establishments in London, not including coffee shops and drinking chocolate shops, over half were gin shops.
Gin has always been the quintessential English drink and is currently enjoying a dramatic resurgence in popularity worldwide with Gin menus (and Gin bars) quickly becoming as common as whisky menus all over the British Isles. If you’ve only ever tasted that gin your grandmother drank, come see what you’re missing!!