Plenty of hot air can come out of this city – but now we’re getting some hot spirits, too. Over the past two years, DC’s seen several distilleries open, many clustered in the warehouse district of Ivy City. On Friday, January 8, One Eight Distilling celebrated its one-year anniversary with a huge party in its sprawling, industrial-chic space. Founded by two college buddies, Sandy Wood and Alex Laufer, One Eight came from years of discussion to become a purely DC-focused, homegrown distillery.
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- The DJ Spins on Vintage Vinyl
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- Owner Sandy Smiles with his Goods
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- Thai Meatball Buns
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- Fluffy, Pillows Biscuits
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- Owner Alex Pours his Wares
The event, which attracted almost 400 guests, featured Untitled No. 6, a nine-year-old bourbon with a triple-cask finish: cognac, sherry, and muscat wines. The depth and touch of sweetness from the wines shine through the liquor, pairing nicely with its mild, lingering spice. Because One Eight’s proprietary aged liquors are not yet ready, it currently uses other whiskeys and creates unique, original finishes and experiments with new flavors, all part of the Untitled series.
One Eight served three flavorful cocktails for the night, crafted by guest bartenders, for their three liquors: Red-Headed Stepchild with the vodka, Beats by Dre with the gin, and Take a Hike with the whiskey. DCFüd voted for the last one, made with a vanilla-rooibus reduction.
For the food portion, the event featured pillowy spicy Thai meatball steamed buns from Ekiben, and pulled turkey and cheddar biscuit sandwiches from Mason Dixie Biscuit Co. Dessert was provided by Milk Cult, which used One Eight whiskey for its specialty frozen creation. Party goers noshed on cheese and crackers while dancing to the beats of DJ Neal Becton. He owns local music shop Som Records, and brought in real vinyls for the crowd’s pleasure.
DCFüd sat down with Alex for a few light questions.
DCFüd: How did you get your start?
Alex: Sandy and I have been buddies since college. A few years ago, after many years of discussion, we realized where our mutual passions were, and set out to set up a DC-based distillery. We took a liking to the Ivy City area, and found a large former warehouse space to set up. There’s plenty of space here to hold events, but also importantly, to hold all of the casks to age our spirits.
DCFüd: What makes One Eight distinct?
Alex: Here, we focus on the grain to make our spirits. We use and are very proud of American rye. This rye goes into our vodka and our gin, which make them unique. Vodkas are usually grain-based spirits, but we fell in love with one Polish rye-based vodka, and have taken it from there – but the rye we use comes from right here in Maryland. Of course, we also have white whiskey, rye, and bourbon, the last made with American corn and aged in American oak barrels.
DCFud: Tell us more about that rye-based gin.
Alex: Our gin is really special. We take our vodka, which is already different because of its rye content, and then distill it with our signature botanical: the American spice bush. It actually grows wild all across the East Coast. We call it Ivy City gin, in fact, to highlight its local nature (the grains are locally sourced), and because we donate proceeds to Habitat for Humanity in support of projects in Ivy City.
DCFüd: And the whiskey?
Alex: the white, unaged whiskey is of higher proof than other whiskeys. It’s named for our local green space – Rock Creek Park – and pays homage to DC history and culture. It’s made from 100% Maryland and Virginia rye, and the malt comes from North Carolina.
DCFüd: So we have the vodka, then gin, and the unaged whiskey. When do we get to try this magical rye?
Alex: Ah yes, our rye is sitting in the barrels to age. The first rye will be ready this year: our two-year rye. Others, well, we’ll have to test when ready.
DCFüd: We’ll certainly be back to try that!
-ESC (Evan)
