Cactoctin Creek Distillery

Cactoctin Creek logo and building.

Located in Purcellville, VA, Catoctin Creek® was founded by Becky and Scott Harris in 2009 as the first legal distillery in Loudoun County since before Prohibition. Pronounced Ka-TOCK-tin, the name derives from the Indian tribal name “Kittocton” which meant “place of many deer”. Catoctin describes a range of mountains and the eponymous creek which flows picturesquely past the distillery and into the Potomac River and Chesapeake Watershed.
Locally sourced grain and fruit, free of pesticides and chemical additives means the results are the finest, cleanest spirits possible, with the greatest attention to detail in every single bottle. That attention to detail paid off as Catoctin Creek’s collection of medals, awards and accolades is a testament to the fact that they are Virginia’s most awarded whisky.

A university honours graduate, Becky worked as a chemical engineer specializing in industrial processes and production systems. Becky brought this knowledge and applied it to something she loved – making the finest distilled spirits in Virginia. Wine, grains, berries, it matters not. If there is a fruit, vegetable, tuber with starch or sugar in it, you can bet that Becky will try to distill it.

Scott graduated with honors from Georgia Tech. After 20 years in the telecommunication and IT field he traded it all in for the chance to own and run his own distillery. Liquors of all types are his greatest love (besides Becky, of course).

Scott and Becky are happy to be doing something together that they love: Producing the finest spirits in Virginia, completely and truly by hand.
Originally built in the second year of Prohibition, 1921, the historic Case Building located on Main Street in downtown Purcellville, Virginia has been home to Catoctin Creek since 2013. The distillery is excited to triple its capacity with a $1 million production upgrade. “As we continue to grow Catoctin Creek as a national brand, we must ensure we have enough whisky inventory to support future demand,” said co-founder and general manager Scott Harris.

A 2000L copper pot still from Specific Mechanical are a part of the enhancements which include a glycol cooling system; a new 2000L mash tank; six new 2000L fermenters; and concrete floors to replace the existing 100 year old floors.

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