Sarah Murphy

Make Mine McClintock!

Introducing Maryland’s premier organic certified distillery…

A brand to remember
Photo by Sarah Murphy

Three immediate reasons to appreciate Braeden Bumpers and Tyler Hegamyer, founders of McClintock Distilling…

They produce incredible spirits that are organic, locally sourced, and sustainable.

McClintock’s award-winning spirits are produced with local non-GMO heirloom grains that are hand-milled at the distillery with an antique stone burr mill from Kentucky. On mash days it takes approximately three and a half hours to mill 1,000 pounds of grain.

By buying organic, we can ensure the highest quality of grains, free of pesticides and chemical additives and do our part to help support small, family-owned farms. By using heirloom grains we also have a completely different taste profile from the standard whiskeys and preserve the character and flavor for the final spirit. Every step of the process is overseen by our distillers to ensure the highest quality spirits for you.
McClintock Distilling

Careful attention to detail is extended to the distillery’s custom built small batch copper pot still by Kothe of Germany. Copper is an important element in the chemical process, creating a flavor that cannot be replicated in stainless steel.

Braeden Bumpers, Owner/Distiller
Photo by Sarah Murphy

The founders of McClintock Distilling have a vision of becoming a waste neutral distillery, so in addition to using locally sourced ingredients they also focus on renewable energy. The distillers have even developed their own specialty cooling system to reduce waste water.

We have taken measures to ensure that all of our production methods are sustainable and environmentally friendly. All spent grains are used as livestock feed in local Maryland farms and our heads are re-used in our distillery for cleaning. Our closed loop cooling system and advanced tank cleaning also dramatically reduce wastewater from production. Check out our full environmental impact here!
McClintock Distilling

Continuing the spirit of innovation, McClintock is one of approximately 20 distilleries in the United States to vapor infuse botanicals, which the Guide House Crew was fortunate to explore with Braeden during our recent field trip.

Investigating the botanicals
Photo by Sarah Murphy

What’s in a name?

McClintock Distilling was one of only two distilleries worldwide to be awarded double gold for gin. McClintock was also named Maryland Gin Distillery of the Year!
Photo by Sarah Murphy

Though not YET well recognized, McClintock Young was a renowned inventor in the 1800’s whose inspirations shaped history far beyond the borders of his home town of Frederick. Born in 1836, McClintock moved to Frederick as a young man to follow his passion for innovation. His vision and influence on history were extraordinary, but their impact would have been lost to time had it not been for a fortuitous discovery a few years ago. In the foothills above Frederick stands an old stone cabin whose contents and history had been locked away for generations. As fate would have it, stewardship for the cabin was passed down to one of the owners of this company, and upon its opening, McClintock’s spirit was released. Some say we chose his namesake for the company. We believe his spirit chose us.
McClintock Distilling

The Lineup…

A few of our favorite things
Photo by Sarah Murphy

FORAGER GIN

Forager Gin is a vapor infused new-world style gin using botanicals inspired by native herbs found in the Appalacian Wilderness.

Tasting Notes

Aromatic juniper nosing
Strong citrus and floral notes on the palate, with balanced undertones of juniper throughout the taste.
Complex finish with earthy and citrus notes to compliment the sweeter floral initial taste.

MARYLAND-HERITAGE WHITE WHISKEY

Maryland Heritage White Whiskey comes from a historically derived rye heavy mash bill from pre-prohibition Western Maryland distilleries. Aged in house for 24 hours in an oak barrel, this whiskey has the flavor of a strong rye without the woody charcoal elements of barrel aging.

Tasting Notes

Strong rye nosing
Peppery spicy taste on the palate
Finishes smooth with a mellowness from the wheat and a hint of sweetness from the corn

MCCLINTOCK RESERVE

The botanical mix for this gin has a beautiful orange zest and spice finish and is aged for 4 months in a used XO Cognac cask imported from France. The cognac gives this spirit a soft fruit body and nosing with delicate wood tannins from the French Oak. This product is limited release so get it before it sells out!

McClintock’s Reserve
Photo by Sarah Murphy

Tasting Notes

Bright Aromatic nosing strong in dark fruit notes
Soft on the palate with sweet orange and a cinnamon heavy spice finish

GARDENER’S GIN

This summer-style sipping gin is a bright, refreshing easy drinking gin for those warm summer days. Using a botanical mix of lavender, cucumber and mint this gin is finished with three different citrus peels and aged in Madeira Wine Casks imported directly from Portugal. The result is a beautifully rich pink color that will be sure to provide a splash at your next summer gathering.

Tasting Notes

Bright floral nosing with undertones of rich red wine and pine
Delicate lavender notes on the palate with a savory rich red-wine like body and an extremely bright citrus finish
Cool and refreshing mouthfeel from the mint with a hint of lemongrass spice

A Rose by Any Other Name
Photo by Sarah Murphy

BOOTJACK RYE WHISKEY

Made from pure organic grains, the Bootjack Rye Whiskey has been milled, distilled and crafted to create the finest quality rye whiskey. The Bootjack embodies a revived historic high-rye mash bill to recreate the smoother and full bodied flavor that embodied Maryland Whiskey. This release gives nod to McClintock Young’s mountain home in the foothills of Frederick and the cold mountain spring that ran through his property, known to the locals as Bootjack Springs.

Tasting Notes:

Rich and deep fruit with light black pepper notes in the nosing
Starts off bold and full bodied on the palate with a classic Rye spice, but finishes with a mellow sweetness reminiscent of a bourbon
Beautiful soft mouthfeel for clean sipping or classic rye cocktails

Bootjack Old Fashioned
Photo by Sarah Murphy

Matchstick Straight Bourbon Whiskey

Matchstick is a wheated, rye-finished bourbon aged for a minimum of two years in new cooperage, medium char, white American oak barrels. All the grain is non-GMO and stone-milled in house for a robust flavor and character and ridiculously smooth finish.

McClintock Distilling released the first small batch Matchstick Straight Bourbon in December of 2018 and sold out within hours of the release. It is a wheated, rye finished bourbon and is one of the first organic-certified straight bourbons on the market.
Photo by Sarah Murphy

Tasting Notes:

Strong vanilla and banana on the nosing
Deep fruit and rich vanilla on the taste with a mature charcoal finish

Need a bottle to take home? McClintock spirits are available at Hillside Liquors, right across the street from Guide House Grill.

Learn more about our favorite distillery at www.mcclintockdistilling.com.

Tenth Ward Distilling Company

Ward Off Ordinary

We are pleased to introduce Tenth Ward Distilling Company, a woman owned micro-distillery located in the heart of downtown Frederick, Maryland.

Specializing in whiskey, brandy, seasonal liqueurs and absinthe, Tenth Ward challenges the traditional style of distillation while making products with flavor profiles that are influenced by local ingredients.

The name “Tenth Ward” is a reference to the way Frederick City was divided during the late 19th century. The distillery is located in what used to be considered the Tenth Ward.

GENEVER STYLE GIN

Distilled from a base of malted rye, malted barley, and cane spirit then vapor infused with juniper, angelica root, orris root, cardamom, elder flower, ginger root, persimmon, chicory root and orange peel.

A nice hit of juniper on the front that transitions into subtle earthy notes with a burst of citrus. Finishes with uncompromising notes of malt, rye and chicory.

CARAWAY RYE

A mash bill of malted rye, malted barley, and you won’t believe it… caraway seed!

A mouthful of aquavit-like notes, malty tones, pops of chocolate, anise, and stone fruit

STOUTED RYE

Our 70% rye, 30% barley mash bill, aged in brand new No. 4 charred American White Oak and then finished in Flying Dog Gonzo Imperial Porter Barrels.

Jammy notes of plum and chocolaty malt. Brief boom of pepper in the center. Finished dry and malty.

SMOKED CORN WHISKEY

SMOKED CORN, MALTED BARLEY. ‘Nuff said.

Mezcal and scotch like notes, butter, sweet corn, and then a packed punch of smoke, campfire and wood on the finish

ABSINTHE NOUVELLE

THIS IS MARYLAND’S FIRST ABSINTHE! Distilled with the absinthe “holy trinity” of wormwood, anise, and fennel. All that emerald and natural green comes from small wormwood, hyssop, and lemon balm.

A punch of rich licorice, complex herbal notes, and floral fairy dust.

To learn more about absinthe read Chasing the Green Fairy, Absnithe Demystified.

AUTUMN LIQUEUR

Tenth Ward’s original apple brandy is melded with ginger, plum, black tea, turmeric, allspice, cinchona bark, sage, fennel, saffron, and honey.

A smack of dry champagne, bourbon-like innuendos and whispers of tart apple.

SUSTAINABILITY

Tenth Ward is committed to keeping a minimal environmental footprint and sourcing everything as local as possible.

Grain– All of the grain used in Tenth Ward spirits is grown, malted and sometimes smoked by local farmer Rusty at Ripon Lodge Farm out of Rippon, WV.

Cider– Tenth Ward ferments and distills their apple brandy (the base for Applejack and seasonal liqueurs) using cider from their neighbors right down the road in Frederick, MD at McCutcheon’s Apple Products.

Honey– Tenth Ward also uses honey from Hay’s Apiary in Smithsburg, MD, to sweeten their seasonal liqueurs.

Chasing the Green Fairy, Absinthe Demystified

What is Absinthe?

Absinthe, known as “La Fée Verte” or “The Green Fairy”, is a high proof, naturally emerald green spirit (sometimes red, yellow, or colorless) distilled with the “Holy Trinity” of grande wormwood, green anise, and sweet fennel, among other herbs. It is important to know that absinthe is a liquor, not liqueur, as liqueurs have the sugar already added. French, Swiss, and U.S. absinthes are considered to be superior over most Eastern European brands because they are distilled with natural ingredients whereas the latter are infused, often with artificial dyes.

Maryland’s FIRST absinthe is distilled at Tenth Ward Distilling Company in Frederick!

History in a Nutshell

Absinthe originated in Switzerland in 1791 as an elixir. The spirit gained popularity in the late 18th and early 19th centuries in France. Artists and poets (including Pablo Picasso, Vincent Van Gogh, Oscar Wilde, Edgar Allen Poe, and Ernest Hemingway) gave it a romantic allure that helped it surpass wine as the most popular alcoholic drink, and 5 o’clock became known as “The Green Hour”.

Still Life with Absinthe

Vincent van Gogh
Painting, Oil on Canvas
Paris: Spring, 1887
Van Gogh Museum
Amsterdam, The Netherlands, Europe

Many French wine & spirit industries lost customers to absinthe’s popularity, in part by The Great French Wine Blight, an insect infestation (thought to have been caused by aphids that traveled over on American steamships) that decimated their crops. To counter this loss, the industries concocted fictitious scientific studies claiming that absinthe was harmful to health, convincing the ill-informed that drinking it caused insanity. Simultaneously, cheap, fake absinthes were being produced, poisoning its drinkers and causing seizures, and sometimes death, which led to the ban of absinthe in the U.S. in 1912 for its supposed hallucinogenic effects.

Fun Fact: Thujone is the active ingredient in grande wormwood (Artemisia absintheium, where the name absinthe originates) thought to cause hallucinations.

In 2007, the TTB (Alcohol and Tobacco Tax and Trade Bureau) decided if an absinthe’s thujone level is less than 10ppm, per liter, it’s considered to be “thujone-free”, and the absinthe ban in the U.S. was lifted.

Dispelling Misconceptions

Absinthe is not illegal. Since 2007, real, authentic absinthe is now available in the U.S. In fact, most absinthes are made using original 19th century recipes found in Europe and carefully distilled — using only alcohol, herbs and water.

Absinthe will not make you hallucinate or go insane. The euphoric feeling associated with drinking absinthe is attributable to the combination of the herbs used, which act as a stimulant, giving one a perceived heightened sense of awareness and a feeling of being more “lucid” or “aware”. The spirit is also high in proof, so consuming in excess will cause extreme intoxication.

Absinthe should not be served with fire. This historically inaccurate bohemian method was invented sometime in the 1990s in the Czech Republic as nothing more than a theatrical gimmick. Today many bars choose to “flame” their absinthe because it sparks interest and brings attention to the process. But… why would someone take a handmade and carefully distilled spirit and light it on fire? Please, don’t.

Absinthe Ritual

In the traditional French method absinthe is poured into a goblet, then ice water is slowly dripped over a sugar cube sitting atop an absinthe spoon resting across the rim of the glass. The sugar water drips slowly into the absinthe causing it to louche (cloud), releasing oils and perfuming the air with sweet anise aroma. The beauty of absinthe is you can prepare it to your own liking. Some may prefer more sugar or water for a sweeter or less intense experience. We enjoy it with 1 sugar cube and a 1:3 ratio of absinthe to water.

Watch the emerald absinthe turn opalescent, or louche, as the sugar water drips.

Rum Fashioned

The Rum Fashioned features the tropical flavors of Tiki in Old Fashioned style.

The classic Old Fashioned cocktail is made by muddling sugar with bitters then adding whiskey, usually bourbon or rye, and served in a short, round “Old Fashioned” glass over ice. Most often you’ll find orange and cherry muddled in as well, and perhaps a splash of club soda.

This recipe calls for the same method, but to give it a fun makeover we will borrow a few ingredients from the Tiki arsenal.

If you’re curious about Tiki culture you can read more about it here.

First, rum! The selection of rum is important and can be altered to suit the drinker’s preference. A good blended rum such as Denizen Merchant’s Reserve works best as blended rums lend the cocktail subtle tropical notes while keeping the oaky tradition of the Old Fashioned. We’ll infuse the muddle with fresh pineapple, and we’ll add a little spice in the form of cinnamon bitters and a touch of ginger brew.

Ingredients:

1 chunk of pineapple, plus more for garnish

2 orange wedges, plus more for garnish

1 maraschino cherry, plus more for garnish preferably Luxardo

1 sugar cube

5 drops cinnamon bitters, such as Infuse Cassia Bark Bitters

2 oz blended rum, such as Denizen Merchant’s Reserve

Ginger beer

Denizen Merchant’s Reserve is aged for 8 years in once-used American Oak bourbon barrels giving this sipping rum a lovely smoothness that is perfect for an Old Fashioned style cocktail.

To make the Rum Fashioned muddle:

1 chunk fresh pineapple

2 orange wedges

1 maraschino cherry

1 sugar cube

5 drops cinnamon bitters

Add the muddled ingredients to the glass and use a muddler or the back of a wooden spoon to press and twist, releasing all the juices and oils and dissolving the sugar.

Instead of sugar you can substitute coconut syrup for an added tropical note.

Add ice and pour 2 oz rum.

Stir.

Top with a splash of spicy ginger beer for effervescence.

Any type of Tiki cocktail calls for an over-the-top garnish, so be sure to save your pineapple leaves for extra flair.

Garnish with pineapple, orange, and cherry on a pick, and add some pineapple leaves and a fresh flower.

It’s so pretty you (almost) won’t want to drink it!

You definitely should, though.

The Rum Fashioned…

Cheers!

Wild Hibiscus Margarita

Here’s something tasty to try next time you visit the craft cocktail bar at Guide House Grill.

This Wild Hibiscus Margarita is made with wild hibiscus syrup, house-made sours, and 123 Organic Blanco (Uno) tequila. Uno is a clean unaged “mother spirit” with fresh agave, lemon peel, and black pepper on the nose and a long, smooth, slightly sweet finish.

123 Organic Tequila is an artisan producer of certified organic tequilas made from estate-grown lowland agaves northeast of Guadalajara in Jalisco, Mexico. Ten-year-old, slowly ripened agaves are cooked for two days in traditional stone ovens to concentrate flavor, then double-distilled using a small-batch process.

The strange looking garnish on top is an all natural and deliciously edible wild hibiscus flower preserved in a pure cane sugar syrup. All of the natural vibrant color and flavor in the syrup comes just from the flower itself. Isn’t nature beautiful?

Cheers!

Spicy Tequila Lime Cashews

January is nearly behind us and the Super Bowl is just around the corner. If you’re sticking to your New Year’s resolutions, here’s a game day snack that won’t set you back!

Ingredients

1 lb unsalted cashews

2 limes

1 Tbsp blanco tequila

1 Tbsp olive oil

2 tsp kosher salt

1 tsp red pepper flakes

1 1/2 tsp togarashi powder (you can also use chili powder)

Togarashi powder is a Japanese 7 spice blend that includes sansho pepper, red chili pepper, flaked nori (dried, pressed seaweed), black sesame seeds, white poppy seeds, tangerine peel, and garlic. It can be found in the international section of most grocers or purchased online. If you’re in a pinch you can substitute traditional chili powder instead.

Preheat oven to 350 degrees.

Zest and juice 2 limes, and set aside.

Use a mortar and pestle to grind the red pepper flakes, togarashi powder, kosher salt, and lime zest.

Transfer the spice mixture to a ziplock bag and add tequila, olive oil, and 1 Tbsp lime juice.

Add cashews to bag and toss to coat.

Spread cashews in a thin layer on a parchment lined baking sheet and bake for 5 minutes. Stir the nuts and bake 2 minutes more.

Remove cashews from oven and allow to cool completely on the baking sheet.

Mix the rest of your lime juice with some tequila and a little sugar, and have a tasty fresh margarita while you wait for your snack to cool.

If you don’t consume your cashews right away they can be stored in an air tight container at room temperature for up to 2 weeks.

Spicy Tequila Lime Cashews

Cheers!

Tidal IX

Most people assume that Tiki originated somewhere in the South Pacific, but you might be surprised to learn that the iconic Tiki culture was actually born right here in the United States.

In the 1920’s this guy, Ernest Raymond Beaumont Gantt, traveled from his home in New Orleans to the Caribbean with his grandfather’s “import-export” business (importing Jamaican rum during prohibition). During his travels he absorbed every drop of the cultures he encountered— the people, the art, the cuisine, and most importantly, the drinks!

In his early twenties Ernest found himself on dry land in Los Angeles with a cargo load of trinkets from his travels. After a couple years of odd jobs he was able to open his own establishment in an old tailor shop in Hollywood. The plan was simple. He created his own cocktails from his arsenal of Caribbean rums, tropical fruits, and the spicy flavors of New Orleans. Then he built a bar with 24 seats, tossed up his exotic island trinkets among thatch and bamboo, and hung a driftwood sign labeled “Don’s Beachcomber” above the front gate. Don’s Beachcomber Café was born, and it changed the cocktail scene for the next 40 years. Ernest eventually changed his name to Donn Beach— either to accept the fate of everyone assuming his name was Don, or perhaps to avoid his bootlegging past.

The Tiki trend spread like wildfire. The return of WWII soldiers sparked a fascination with Polynesian culture, and the Tiki bar, though not at all authentically Polynesian, provided an exotic escape for post depression Americans who couldn’t afford to travel.

Fun fact: Donn’s Tiki drinks were so highly sought after that he developed a secret coding system so that none of his bartenders knew exactly what ingredients they were pouring and therefore couldn’t give away his recipes!

Clayton Hauck for Lost Lake / Thank You.

Before we start mixing let’s review the anatomy of a proper Tiki cocktail. We need tropical flavors and spice in the form of something sour, something sweet, something strong, and something weak, and we must serve it in a fun glass with a larger-than-life garnish. Are you ready for the challenge?

Here’s what you need to make Tidal IX:

Strong:

1 oz aged blended white rum

1 oz black rum

1 oz bourbon

1 oz orange liqueur

Sour:

1 oz passion fruit juice

1/2 oz fresh lime juice

Sweet & Weak:

3/4 oz pineapple juice

1/2 oz orgeat

And a little something extra:

2 drops cinnamon bitters

I know what you’re thinking. NINE ingredients!? That’s absurd! Perhaps, but we’re talking Tiki, people! This style is known for using lots and lots of exotic flavors to create the perfect balance.

Let’s get down to business. Start by filling an interesting drinking vessel with ice.

Now for the strong stuff. First, pour 1 oz of an aged blended white rum such as Denizen aged white.

Add 1 oz black rum, not to be confused with “dark” rum such as Gosling’s black rum.

Now pour 1 oz bourbon such as Basil Hayden’s for funzies. Bourbon is not typically used in a tiki cocktail, but let’s face it. Bourbon makes everything better!

Round out the booze with 1 oz orange liqueur such as Cranberry Clementine SweetShine.

This seems like a lot of booze, and it is! Tiki drinks are notoriously high proof, but don’t freak out. We’re going to balance it out to make an easy drinking cocktail. Here we go …

Pour 1 oz passion fruit juice.

Add 3/4 oz pineapple juice.

Squeeze some fresh lime juice.

Add 1/2 oz fresh lime juice to your cocktail.

Pour 1/2 oz orgeat. Orgeat, pronounced “or-zha” like Zsa Zsa Gabor, is a non-alcoholic almond syrup with orange and rose water and is used in many tropical drinks.

Finally, add 2 drops of cinnamon bitters. Don’t add too much!

Now stir.

No Tiki cocktail is complete without an over-the-top garnish.

Let’s decorate this beauty with pineapple leaves, a pineapple flower with a fresh cherry, some vibrant purple orchids, and a bamboo straw for authenticity. My girl, Martha, will show you how to make pineapple flowers if you click right here.

Isn’t she lovely?

I give you Tidal IX, a delightfully tropical libation with just enough sweetness and a strong boozy kick.

Cheers!