The father of our country and 18th century Northern Virginia farmer not only enjoyed a shot of whiskey now and then, he made it.  

Every Saturday, in June and September, Mount Vernon’s visitors can sample three, one-of-a-kind whiskies that George Washington produced, libations that use his recipes and methods. And to celebrate the 250th anniversary of the nation’s founding, Mount Vernon will soon release three new whiskies to sip and savor.

Titillating Tastings

For one ticket, visitors can sample half-ounce pours of three whiskies. Docents start with a clear, 86-proof, straight rye whiskey, dubbed “the official state spirit of the Commonwealth of Virginia,” which consists of 60 percent rye, 35 percent corn and five percent malted barley. 

Do not mistake this clear liquid for gin. Docents recommend that you sip slowly because it has a stinging kick. The whiskey is clear because it is not aged in a barrel which turns it brownish over time. 

Next comes a straight rye whiskey with an amber or tawny hue because it is aged in wooden barrels for two-to-four years. The barrels and the stills’ wood fire smoke contribute to its flavor which some say is “sweet” and “spicy.”

The third offering is another of Washington’s straight ryes, a premium whiskey, which is aged four-to-eight years in charred oak barrels. Some tipplers describe it as “smooth.”

Celebratory Whiskies

Coming in the next few months are some new spirits made there:  

* In June, Washington’s Generals collectors’ series limited release premium rye. This honors General Henry Knox and Dorchester Heights, key leaders and moments in the Revolutionary War. 

* On July 4, a limited-edition, George Washington’s Spirit of ’76 single barrel, cask strength bourbon, a first-ever run of bourbon produced by the distillery. Promoters say it has hints of vanilla, plum and brown sugar.

* In September, George Washington’s wheated bourbon whiskey which Mount Vernon promoters say, “mirrors the balanced leadership of the General himself.”

Tutorials on Distilling and Milling

Visitors can also learn about 18th-century whiskey-making and mill operations at the distillery and Grist Mill, both reproductions of the original buildings. Washington built a distillery next to his gristmill on his Dogue Run Farm in 1797. It operated until 1808 and the building burned in 1814. Today’s reconstruction, which opened in 2007, is made with period materials.

The gristmill, built in 1770-1771 along Dogue Run, could produce 5,000 to 8,000 pounds of flour and cornmeal a day. For water power, Washington’s workers built a mill pond near today’s U.S. Coast Guard office on Telegraph Road and built a millrace to carry water and turn the mill’s waterwheel.

Washington had over 300 enslaved people who grew the grains, built the buildings and helped operate the mill and distillery, making this entrepreneur’s whiskey-production one of his most lucrative enterprises. By 1799, the last year of his life, Washington produced 11,000 gallons, making him the country’s largest whiskey producer.

Today, millers describe the milling process and grind the grains in the gristmill. Guests can watch the wooden “technology” moving and the finely-ground corn meal dropping into the hopper. In the distillery, workers set the mash in fermentation vats and operate wood-fired copper pot stills, as Washington workers did.  

For shoppers, the whiskies come in 375-milliliter bottles ranging from $98 to $225. One $60 admission ticket covers the tasting, general admission, guided gristmill and distillery tours and a take-home, Glencairn, tulip-shaped shot glass. 

Semi-quincentennial

This year, for the 250th anniversary of American independence, called the Semi-quincentennial, Mount Vernon has a hands-on Revolutionary War encampment called “Patriots Path” where visitors can interact with interpreters in period dress and learn how soldiers lived and prepared meals from Army rations.