Bourbon Heritage Month Dinner

Hotel Saint Vincent’s retro neon sign.

Peach Highball, comprised of Michter’s single barrel rye, vermouth, lemon juice, simple syrup, Crème de Pêche, basil, and club soda. 

From left: Brian Noyes, owner, proprietor, and baker-in-chief of the Red Truck Bakery, Hannah Hayes, deputy editor of The Bitter Southerner, and Christian Bryant, vice president and publisher of Garden & Gun.

Garden & Gun guests Pierre Lemieux and Curt Wheeler.

Artist Andrew Lamar Hopkins and founder and owner of Leontine Linens, Jane Scott Hodges.

From left: Christian Bryant, vice president and publisher of Garden & Gun, Louisville Tourism’s Stacey Yates, chief marketing officer, Lynnelle Morgan, marketing manager, and Michael Fetter, director of marketing, along with Jana Robinson, president and owner of Robinson Media, LLC.

Dinner is set. 

Chef Lawrence’s Appalachian Soup Beans, composed of braised ham hock, preserved tomato, cornbread, and pickled ramps.

Lynnelle Morgan and Tracy and Barbara Napolitano examine The Last Straw(berry), a blend of Michter’s US *1, Foro Amaro, lemon, coconut, vanilla, and strawberry.

Chef Lawrence’s Smoked Mutton Gemelli featuring Michter’s US *1 bourbon glacé peas, braised carrot, shaved Parmesan, and black garlic bread crumbs.

Chef Laura Collins, executive chef at Hotel Saint Vincent, and Chef Lawrence Weeks, executive chef of Louisville’s North of Bourbon.

A neat pour of Bomberger’s Declaration Bourbon.

The final course, a chocolate and cheese board station with triple cream, smoked Gouda, Barely Buzzed cheddar-style cheese, assorted chocolate barks, and nuts accompanied by the Bomberger’s Declaration Bourbon neat pour.