Join us on a journey beginning with the origin of Whistle Pig and ending with some of the newest additions to their family of spirits. We will walk you (figuratively) from the original stockpile discovery in Canada to the farms of Vermont as we discuss all of the trials, tribulations, and triumphs that have been on the path to become one of the most sought-after Rye Whiskeys on the continent. The evening will feature some classics, cocktails, and rare finds including the release of their 18 yr double malt rye.
Swank Restaurant will be accentuating the experience by providing food as bold as the Whiskey. Executive Chef Brian Benedetti and Sous Chef Patrick Lynch have built a seasonal selection with a hint of smoke and spice to mirror the finesse and skill put into each bottle of Whistle Pig.
This is an event that is not to be missed. Many of these bottles may not be seen outside of the dinner. Drink a unicorn with us.
Seating is limited. Only 16 spots available.
Menu as follow*:
*Menu Subject To Minor Adjustments
House Charcuterie Board – Lamb Belly, Pork Jowl, Duck Rillettes, Cheeses, Pickles, Mustard
Radicchio Salad – Fennel, Apple Breadcrumbs, Walnut-Champagne Vinaigrette
Seared Albacore Tuna Belly – Citrus, Sunchoke
Braised Pork Fazzoletti – Semolina Pasta
Sturgeon – Beluga Lentils, Pickled Grapes, Fried Brussels
Seared Snake River Farms Wagyu Culotte – Quince, Confit Potato, Lobster Mushrooms
Hazelnut Financier – Cranberry, Cacao nib
For more info about Whistle Pig Whiskey or Swank and Swine, click below: