Saturday March 16 will be a not-to-be-missed evening for fans of Single Malt Scotches and those who
want to learn more aboot these wee tasty drams. Rick Wasmund, owner of and mastermind behind the Copper Fox Distillery in Sperryville, will be on hand to discuss his experiences in opening a distillery
and hismalts in a variety of ways,
including the likes of:
Beef Loin with Mushroom Ragout,
Pistachio, Hop Oil, Scotched Demi-Glace,
Smoked Barley, and Confit Potato
Chef Adam has been experimenting with flavoring some of Wasmund’s fine whisky, and Barry has
assisted by sampling his creations late into the night. (What a job, but someone has to do it!) Some of
these nectars will be shared at the tasting as well.
At the end of the evening, we will have a drawing for the winner of a Wasmund’s Barrel Kit, a 2-liter
charred American White Oak mini barrel with 2 bottles of cask strength (124 proof) spirits and detailed
instructions for creating your own liquid masterpieces, one small barrel at a time.
There will be a two-night minimum stay for this special event weekend, either Friday and Saturday
nights or Saturday and Sunday nights. We encourage you to plan on touring the Copper Fox distillery in
Sperryville during the day on Saturday. The cost of the dinner and tastings will be $125 per person plus
tax and gratuity.
“…Wasmund’s use of fruitwood is ‘totally unique in the whiskey Industry, and definitely lends a special
flavor to his product. The wood chunks greatly accelerate the maturation of his whiskey, but his house-
malted and smoke-dried barley is even more important to its character. It’s a one-of-kind, love-it-or-hate-
it sort of spirit.’”
Jay Erisman, quoted in February 2009 Virginia Living