Bourbon & Friends | Washington, D.C.

Brian Noyes, Dwight McNeill, and Juria Jones mingle during cocktail hour at D.C. restaurant Gravitas before dinner.

During cocktail hour, Angel’s Envy ambassador Tony Burke offers neat pours of the brand’s bourbon and rye varieties.

Throughout the night, each course is paired with its own bourbon cocktail, curated by Burke.

Guests enjoy the beautiful setting at Michelin-starred restaurant Gravitas.

Ricotta agnolotti with butternut squash, crispy sage, and glazed apples is paired with the Kentucky Tango cocktail: Angel’s Envy bourbon, Pedro Ximenéz sherry, Amaro Nonino, lemon juice, St. George coffee liqueur, and an orange peel.

The Brown Derby Redux, comprised of Angel’s Envy finished rye, lemon juice, cinnamon syrup, fresh grapefruit juice, and grapefruit peel.

From left: Angel’s Envy marketing director Jay Needham and Marcel Abisamra.

Dinner concludes with an interactive tasting of Angel’s Envy finished rye, complete with drops of coffee liqueur and an orange peel to enhance the flavor notes of the bourbon.

Each guest is gifted a commemorative Angel’s Envy rocks glass at the end of the evening.

Attendees raise a glass to the Bourbon & Friends dinner series.