(Photo by Emelyn Rude)
By DCist contributor Emelyn Rude
After spending the last few months installing 12-foot custom German copper stills, hauling around 50 pound bags of mash, and bottling, labeling, and corking dozens upon dozens of bottles all by hand, the team at District Distilling Co. (1414 U St. NW) has finally finished its first line of custom spirits.
This completion marks the end of a long labor of love for head distiller Matthew Strickland as well as the final opening stage of the city’s first combined distillery, kitchen, and bar. The kitchen and bar have been serving food and drink since the establishment opened in August.
Of the four new liquors available on U Street, District Distilling Co.’s Buzzard Point Colonial Rum ($30) is arguably the most interesting. Not only is it made using scotch whiskey yeast in a method inspired by colonial American rum-making, it is among the first white rums produced in Washington since Prohibition (the newly opened Cotton & Reed at 1330 5th St. NE also recently began producing white rum.)
The remaining three spirits—one vodka, one gin, and one blended bourbon—all show similar signs of care and craftsmanship. The Corridor vodka ($30), made from mash rye and malted barley and then stored in steel, is incredibly smooth and might tempt even those who have sworn off the staple spirit forever. The distillery’s vodka base is then distilled with checkerbark juniper, a juniper variety native to the southwestern U.S. and Mexico, to create the flavorful Checkerbark American dry-style gin ($32). This palatable spirit has an almost savory flavor, reminding the drinker of a gin and tonic even without the tonic.
Last but not least is the Backroom Bourbon ($55), which is not distilled in house (yet) at the District Distilling Co., but is rather a blend sourced from five- to 10-year bourbons produced throughout the country. All four spirits are imminently drinkable and all are available for tasting at District Distilling Co.’s bar or tasting room.
These new beverages add to an already booze-heavy menu from farmer-chef Justin Bittner (formerly of Bar Pilar), which sprinkles selections like whiskey rubbed smoked salmon, vodka-rubber smoked trout, and pork shoulder poutine smothered with bourbon debris gravy in addition to dishes like chorizo stuffed quail and crispy skin suckling pig.
Although the distillery itself is still peeling off the last layers of construction, the team also offers tours of their facilities throughout the week (for $10) and can provide the eager drinker an introduction to the art of distilling in the heart of D.C.
You can also sip on District Distilling Co’s new line of local spirits at a host of restaurants citywide, including Rose’s Luxury (717 8th St. SE), McClellan’s Retreat (2031 Florida Ave. NW), The Passenger (1539 7th St. NW), Rappahannock Oyster Bar (1309 5th St. NE), and Wisdom (1432 Pennsylvania Ave SE).
Bottles to enjoy in the comfort of cone’s own home are also showing up the shelves of local liquor stores such as Hop, Cask, & Barrel (1717 Wisconsin Ave. NW) and Central Liquors (625 E St. NW).
