On Thursday, August 28 from 6-8 p.m., Roofers Union (2446 18th St NW, Adams Morgan) invites whisky lovers and novices to a special tasting of Catoctin Creek whiskies paired with savory bites by Executive Chef Marjorie Meek-Bradley. In a relaxed and intimate sit-down environment, Catoctin Creek master distiller Becky Harris and I will discuss the different whisky types, and how to verbalize and understand their flavors and aromas. You don’t want to miss this – I will also answer such mysterious questions such as the origin of whisky’s masculine reputation and how to order like a pro. Following the tasting, guests will have the opportunity for Q&A with me, Marjorie, and Becky.
Get your ticket HERE with Paypal! The $45 price includes a welcome cocktail, guided tasting of Catoctin Creek’s award-winning Roundstone Rye, Mosby’s Spirit, and 92 proof Roundstone Rye 92 Proof whiskies, small plates (stay tuned for scrumptiously delicious details), a signed copy of Booze for Babes, and priceless girlfriend bonding time (though men are welcome and encouraged to join too)!
See you there!
MORE ABOUT US:
Me: Through a serendipitous trip to Kentucky, I schooled myself in spirits and became determined to drink as well as I ate, despite having been taught by liquor marketing and social norms that bitter, boozy and brown drinks were for men. I’m now dedicated to empowering women everywhere to embrace, learn about and consume better spirits.
Marjorie Meek-Bradley oversees the kitchens at award-winning restaurant & wine bar, Ripple, and now the more casual but equally delicious, Roofers Union, in Washington, DC. A California native who was raised eating locally-sourced, sustainable food, Marjorie was a semifinalist for both James Beard Foundation awards for Rising Star nominee and Food & Wine awards for Best New Chef.
Becky Harris is a chemical engineer and female pioneer of the craft distilling movement, and owns Catoctin Creek Distilling with her husband Scott Harris. After years of working for companies like Amoco, YDK America, and CIBA, Becky applied her chemical knowledge to something she loved–making the finest distilled spirits in Virginia. Wine, grains, berries, it matters not. If there is a fruit, vegetable, tuber or root with starch or sugar in it, you can bet that Becky will try to distill it.