G&G Distilled

From left: Lisa Chamberlain, Florida’s Paradise Coast group sales manager, Jane and David Margulies, and Sandra Rios, Florida’s Paradise Coast PR manager.

The Buffalo Trace Old-Fashioned, a signature cocktail of the Distiller Dinner with Wheatley.

Gougères with truffled bechamel and Parmesan.

Harlen and Heather Wheatley on the Palm Lawn at Naples Beach Club, a Four Seasons Resort.

Salmon and snapper mosaic with nori seaweed and katsuobushi dashi, paired with the Sazerac cocktail, made with Sazerac Rye 100 Proof Whiskey, sugar, bitters, and lemon.

Mark Armstrong, David DiBenedetto, Stacy Armstrong, and Kristina Williams return after a morning of inshore fishing.

DiBenedetto leads a toast with the Armstrongs, Todd Toene, and Wheatley.

The blending class is set in HB’s private dining room at Naples Beach Club.

Dixon Dedman holds a bottle of his 2XO “Rapper’s Delight” Whiskey.

Ross Bulla creates his very own blend of bourbon.

Tables are set at Naples Botanical Garden for The Vault, a rare bourbon dinner with Fred Minnick.

DiBenedetto, Minnick, and G&G deputy editor Dave Mezz.

Guests taste Michter’s 10 year, Russell’s Reserve 13 year, Maker’s Mark cellar aged, and Rare Perfection 10 year bourbons.

Day-boat Gulf fish with boiled peanut pesto, blistered okra, and smoked tomato consommé.

Noah Bass and Avery DePaso arrive at the Pavilion Lawn at Naples Beach Club.

Mini chicken and waffles at The Sunday Pour finale brunch.

A Brown Derby cocktail with Buffalo Trace bourbon, grapefruit-pamplemousse cordial, and lemon.