Bourbon & Banter will present a monthly series of tasting events called The Pour: An Underground Curated Spirits & Culinary Tasting Experience. This month's event will feature the collection of Vermont’s acclaimed WhistlePig.
WhistlePig began in 2007, after its owners bought a dilapidated dairy farm in Vermont and turned it into a distillery. With Master Distiller Dave Pickerell on board, the company invested in 10-year-aged rye whiskey, which at the time was not as popular with the American public. The brand makes 11 types of rye whiskey and has grown in popularity over the past 15 years.
This unique tasting and dining event will feature tastings of five WhistlePig spirits, served alongside a three-course prix fixe menu prepared by The Statler’s Executive Chef Joel Harloff.
Bourbon & Banter will present a monthly series of tasting events called The Pour: An Underground Curated Spirits & Culinary Tasting Experience. This month's event will feature the collection of Vermont’s acclaimed WhistlePig.
WhistlePig began in 2007, after its owners bought a dilapidated dairy farm in Vermont and turned it into a distillery. With Master Distiller Dave Pickerell on board, the company invested in 10-year-aged rye whiskey, which at the time was not as popular with the American public. The brand makes 11 types of rye whiskey and has grown in popularity over the past 15 years.
This unique tasting and dining event will feature tastings of five WhistlePig spirits, served alongside a three-course prix fixe menu prepared by The Statler’s Executive Chef Joel Harloff.
Bourbon & Banter will present a monthly series of tasting events called The Pour: An Underground Curated Spirits & Culinary Tasting Experience. This month's event will feature the collection of Vermont’s acclaimed WhistlePig.
WhistlePig began in 2007, after its owners bought a dilapidated dairy farm in Vermont and turned it into a distillery. With Master Distiller Dave Pickerell on board, the company invested in 10-year-aged rye whiskey, which at the time was not as popular with the American public. The brand makes 11 types of rye whiskey and has grown in popularity over the past 15 years.
This unique tasting and dining event will feature tastings of five WhistlePig spirits, served alongside a three-course prix fixe menu prepared by The Statler’s Executive Chef Joel Harloff.
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