See the video for yourself, and catch a cocktail segment with Founding Farmers Mixologist Josh Tugjnyam, who shook Cabana Cachaca (the spirit of Brazil!) into a couple great tasting cocktails.  No holidays for DC’s most popular restaurant!

At Founding Farmers and Farmers & Fishers, Cabana is used to make premium caipirinhas, and a few other special cocktails from Jon’s inspired mixology and bar & lounge menus.  Cabana is handcrafted in small batches, double-distilled in copper pot sills and mellowed for up to nine months in Brasilian jequitiba rosa wood barrels.  Learn more and see how the Brasilians like to live!

Be among the first iPhone users that have discovered the fun, convenient way to see what’s new on the menu, make reservations and even choose a wine with dinner with the new Founding Farmers restaurant app.   This FREE app is available through the iTunes App Store, and Founding Farmers is among just a few restaurants that have seen the fun in reaching out to guests in a new way.  Even TIME magazine has noticed!

Founding Farmers iPhone app allows you to make reservations by phone, or through OpenTable.  You can find the latest news & events, browse through the delicious menu and even give us feedback!  The other features include the ability to book a party through your phone, buy a gift card for someone special, and get directions to the restaurant.

Finally, check out the Wine Shake – a fun way to get a great wine pairing with your dinner selection based on your tastes and the type of food you’re eating.  Turn yourself into a vinophile with your phone!

The FF iPhone app was created by Sweb Development.  Check out their other cool apps!

On July 27, VSAG’s Chief Mixologist Jon Arroyo (as well as Founding Farmers‘ and Farmers & Fishers) participated in the DC Craft Bartenders’ Guild “Rickey” contest held at Bourbon. Here’s a snapshot of Jon’s entry….and you can get the full story here.

Weds, June 10, 5-9pm – Master Distiller Rick Wasmund shares whisky knowledge & Gina Chersevani, Cocktail Mixtress of PS7’s is our guest mixologist
Thurs, June 11, 5-9pm – Owen Thomson of Bourbon – guest mixologist with a special concoction
Fri, June 12, 5-11pm – FF Chief Mixologist Jon Arroyo
Sat, June 13, 5-11pm – FF top Mixologists Joe and Josh, with new summer cocktails and a special Rye cocktail of the day

VSAG proudly announces that Founding Farmers, Washington, DC’s eco-friendly restaurant with sustainable agriculture at the heart of the menu, has furthered its commitment to sourcing locally with the launch of 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 VSAG and 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.

Founding Farmers Whisky Week includes new cocktail menu releases, guest mixologists serving up their own cocktails made with Founding Farmers Rye Whisky, and visits by Rick Wasmund, Master Distiller of Copper Fox Distillery in Sperryville, VA, and the creator of the Founding Farmers Rye.  “Wasmund’s is thrilled to make something so special for Founding Farmers. We love the restaurant, the concept, and the people – it’s all right in line with our philosophy as an honest, small batch distiller,” adds Wasmund.

The 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.

The new Founding Farmers Rye Whisky is the perfect addition to the restaurant’s innovative bar program, which features ‘bar-chefing’ of classic cocktails and bar treats by real mixologists, specially trained to know the chemistry of liquors and the classic traditions of unique, hand crafted drinks and the art of culinary cocktailing.    Each mixer, juice, infusion and recipe is prepared by hand, using only the finest organic fruits and garnishes, hand squeezed juices and specialty bitters mixed in house.

“Our thoughts on supply and manufacture of this whisky and bringing it to the restaurant are like a hand in a glove – albeit a heavy, charred work glove,” says Wasmund. “It’s just a good match for us to be producing for Founding Farmers.  They are the greenest restaurant and bar in DC after all!”

For more information on Founding Farmers, images, or to speak with Chief Mixologist Jon Arroyo, please contact Jennifer Motruk Loy For more information on Wasmund’s Whisky or Copper Fox Distillery, or to speak with Rick Wasmund, visit www.copperfox.biz.