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Photo: Courtesy of KO Distilling
Photo: Courtesy of KO Distilling

KO Distilling’s Black Friday Bare Knuckle Whiskey Release

Black Friday is infamously a day for buying the newest and coolest gifts in preparation for the holiday season, but this year won’t just see the latest toys and tech making their debut. KO Distilling is releasing a line of new whiskeys, just in time to get a present for the spirit lover in your life.

The celebratory release on Black Friday, November 23 features six new products from KO Distilling’s Bare Knuckle Single Barrel line, including Cask Strength (118-125 proof) and 90 proof versions of their Straight Wheat, Straight Rye and Straight Bourbon Whiskeys.

“Cask Strength versions are bottled directly from the barrel without dilution, and can range from around 118 to around 125 proof,” says Bill Karlson, cofounder, president and sales and marketing director of KO. “Bottling our Bare Knuckle Whiskeys at this higher proof produces a wonderful depth of flavor and heat.”

Speaking of the distilling process, KO is committed to using 100 percent Virginia-based grain, and including the ingredients used in their Bare Knuckle whiskeys.

“We plan to use over 300 tons of locally grown grain, helping our Virginia agricultural economy,” says John O’Mara, cofounder, president and head distiller at KO.

The hand-selected Bare Knuckle Single Barrel whiskeys will be released in limited supply and can only be found at KO Distilling. Join them for their commemorative release to get your bottle with a Black Friday deal that includes a “Single Barrel” special label, unique bottle number and handwritten signatures from cofounders Karlson and O’Mara. The distillery will also offer a 20 percent discount on all their spirits for Black Friday.

Join KO Distillery on Friday, November 23 from 12-7 p.m. for the celebratory release of their six new Bare Knuckle Single Barrel products. You can also reserve your commemorative bottle today at www.kodistilling.com.

KO Distilling: 10381 Central Park Dr. Manassas, VA; 571-292-1115; www.kodistilling.com

Photo: Trent Johnson
Photo: Trent Johnson

A Day in the Life: Potomac Distilling Company’s Todd Thrasher

The transition from barman to rum distiller was a no-brainer for Todd Thrasher. Add the opportunity to continue energizing the nightlife at the burgeoning Wharf neighborhood to the mix and you’ve got one extremely confident – and rightfully so – business owner.

Thrasher’s Potomac Distilling Company is slated to open this month, a slightly adjusted date based on a few additional construction needs. His distillery’s smokestack is quickly becoming one of the city’s most iconic structures, with the cheeky idiom “Make Rum Not War” painted on one side.

As locals impatiently await the distillery’s opening, Thrasher continues to hone the craft of distilling and prep his four rums – his flagship Green Spice Rum, as well as white, gold and spiced – for consumption. After years leading the Eat Good Food Group and its current spots, the seasoned mixologist says he’s ready to walk away from day-to-day business operations at his NoVa-based ventures.

In fact, he won’t be leading business operations at the distillery either. His wife Maria Chicas will, and he says she’s excited about it. Thrasher, on the other hand, says making rum and expanding his rum’s reach both locally and nationally is his sole focus.

Thrasher’s three cocktail bars within Potomac Distilling range from Polynesian-style tavern Tiki TNT to a grassy rooftop space including a garden with botanicals used for his Green Spice Rum – and managed by his mom, who apparently has quite the green thumb.

He is clearly an option maker, with high hopes of creating yet another reason to visit The Wharf. He wants to pique the interest of locals and tourists alike, offering them access to the distillery, and giving them multiple vibes to choose from for their bar experience.

On Tap: Why is The Wharf the right fit for your distillery?
Todd Thrasher: The water and the rum. Really, it came about because [Wharf developer] Monty Hoffman wanted me to do another Bar PX down here, but I wasn’t interested. So, he floated this idea of a distillery – legend has it there was [once] a distillery down here – and I drink rum, so it was a natural fit for me.

OT: What do you think this neighborhood is bringing to DC?
TT: A waterfront. DC has so much waterfront that has been underutilized. I don’t want to park in Georgetown; that waterfront is small, and the dining and options down there are not so interesting. I think The Wharf itself is bringing something that has long been missed: a waterfront opportunity that’s a gathering place.

OT: How late will the distillery be open?
TT: We’ll be open late, except Sundays. Monday through Thursday we’ll be open till 1:30 a.m., and on Fridays and Saturdays we’ll go until 2 a.m. Me and my business partner have had long discussions about keeping those hours, because that’s a big thing with bars. They say “Yeah, we’ll stay open late,” but when business isn’t happening, they close.


Work Must-Haves
Music
MacBook Pro
Coffee maker
Non-slip floors or mats
Comfortable shoes


OT: Why just rum? Why not multiple spirits?
TT: We may branch out in the future, but there’s a hole in the artisanal rum market right now.

OT: Is rum’s popularity shifting in cocktail culture?
TT: [Yes], and on the craft level. I think we’ve seen that big influx of whiskey, and God knows there’s enough vodka on the market to choke people. New American gin has been kind of big the past few years, but it’s time for rum now.

OT: How long did you spend learning about distilling and experimenting with different rum profiles before setting up shop?
TT: In terms of distilling, [I] probably [started] around 2010. I got into home distilling on a very small scale, and most of the stuff went in the garbage. Over the past two or three years, I’ve taken a few classes at Moonshine University and visited many distilleries.


Can’t Live Without
My wife
Our son Trystan
Vacation
My bed
The ocean (I’m an avid scuba diver)


OT: Are there any challenges to owning a distillery in an urban area?
TT: It’s small in there. I think the distillery itself is just under 1000 square feet, so moving things around is an issue. It’s going to be very tight, so I’m sure storage will be an issue, but hopefully I’ll grow out of the space because of success.

OT: What is your wife’s role in the business?
TT: Clearly she’s the boss [laughs]. She runs our other restaurants on a day-to-day operations basis, but we’re pulling her out of that role. She’s basically going to be the office manager of the entire operation, and she’ll do private parties and all that stuff. She’ll run the business aspect of the whole entity – the distillery and the bar.

OT: How do you feel about Potomac Distilling being in the spotlight? Everyone who crosses the bridge has a prime view of your smokestack.
TT: It’s unbelievable. It’s great. I mean, I joked with a friend of mine about how it’s going to be as big as the National Monument. Everyone who crosses the bridge is going to see that smokestack, and hopefully it’s intriguing to them. It’s reminiscent of the older days when there were billboards.

OT: Who is your ideal customer?
TT: Everybody. I want everyone who’s going to the Fish Market to have a cocktail. I want everyone who’s going to Arena Stage to have a cocktail and a bite to eat. The great thing about DC is it’s a great melting pot of people, and every four years, you get an influx of new people too. I’m equal opportunity.

For more information on Thrasher’s Potomac Distilling Company, click here.

Potomac Distilling Company: 1130 Maine Ave. SW, DC; 202-900-4786; www.wharfdc.com/restaurants/potomac-distilling-company