, Washington DC’s eco-friendly restaurant with a focus on sustainable agriculture, is launching Founding Farmers’ Rye Whisky Exclusively Hand Crafted by Wasmund’s
. The special distillation made exclusively for Founding Farmers, and only available at the restaurant, will be uncapped and celebrated with “Founding Farmers Whisky Week”, June 8 – 13, 2009.
“We examined every part of the whisky making process, and kept the good traditional parts, and added some new wrinkles of our own to make Founding Farmers Rye Whisky truly unique,” says Founding Farmers Chief Mixologist Jon Arroyo. “The drinks we’ve created with it are equally interesting and inspired and we’re excited to share them with our guests.” New FF Rye Whisky cocktails include the Farmers’ Smash, the Basement and the popular Sazerac, now featured on the new spring menu.
Here is the schedule for the week. Events are held at Founding Farmers, 1924 Pennsylvania Ave. NW, DC:
*Mon, June 8, 5-9pm: Founding Farmers Chief Mixologist Jon Arroyo releasing new cocktails
*Tues, June 9, 5-9pm: Justin Guthrie, formerly of Central, guest mixologist
*Weds, June 10, 5-9pm: Copper Fox Distillery’s Rick Wasmund shares distillation knowledge and Gina Chersevani, Cocktail Mixtress, PS7’s restaurant – guest mixologist
*Thurs, June 11, 5-9pm: Owen Thomson, Bourbon – guest mixologist
*Fri, June 12, 5-11pm : Founding Farmers Chief Mixologist Jon Arroyo
*Sat, June 13, 5-11pm: Founding Farmers Mixologists Joe and Josh
Founding Farmers Rye Whisky is composed of two-thirds rye and one-third hand-malted barley, malted with light smoke, 60 percent apple wood, and 40 percent cherry wood. Double pot distilled to between 150 and 160 proof in a 500-gallon mash still and 104-gallon spirit still, the Founding Farmers Rye Whisky is then aged at least 12 months in great old barrels made at Copper Fox Distillery. Three Copper Fox Distillery craftsmen, ensuring personalized attention to each delicious batch, oversee the entire process.