Beechwold, one of four featured homes for the evening.
Photo: Ashley and Zac Brown
The tables are set at historic Beechwold.
Photo: Ashley and Zac Brown
Custom menus designed specially for each home.
Photo: Ashley and Zac Brown
Guests are greeted with a Boulevardier featuring Heaven Hill Distillery Bottled-in-Bond upon arrival for cocktail hour.
Photo: Ashley and Zac Brown
A Basil Peach Sour, composed of David Nicholson 1843 Kentucky Straight Bourbon Whiskey, basil syrup, and crème de pêche.
Photo: Ashley and Zac Brown
Will Hardy and John Rempe, Lux Row Distillers master distiller.
Photo: Ashley and Zac Brown
Cacio e pepe suppli by chef Andrew McCabe.
Photo: Ashley and Zac Brown
Photo: Ashley and Zac Brown
Photo: Ashley and Zac Brown
The Monk’s Road Old-Fashioned Enlightenment, composed of Monk’s Road Kentucky Straight Small Batch Bourbon, simple syrup, and bitters.
Photo: Ashley and Zac Brown
Chefs Matt Johnson and Andy Myers’ ricotta raviolo with bourbon barrel soy and shaved truffles.
Photo: Ashley and Zac Brown
Chef Nokee Bucayu’s savory bistek tagalog carpaccio dressed in a soy-calamansi bourbon vinaigrette.
Photo: Ashley and Zac Brown
Chef Nokee Bucayu speaks to each course.
Photo: Ashley and Zac Brown
Chef Newman Miller’s third course: cornmeal fried quail.
Photo: Ashley and Zac Brown
A barrel-aged Manhattan from Preservation Distillery.
Photo: Ashley and Zac Brown
Chef Andrew McCabe’s asparagus with parmesan cream topped with America’s Best hackleback caviar.
Photo: Ashley and Zac Brown
Conor O’Driscoll, Heaven Hill Distillery master distiller, leads guests through a tasting.
Photo: Ashley and Zac Brown
The rickhouses at Bardstown Bourbon Company.
Photo: Ashley and Zac Brown
Guests enjoy afterparty desserts and cocktails.
Photo: Ashley and Zac Brown
Photo: Ashley and Zac Brown
Alicia Hardy and Milinda Brown, Bardstown Bourbon Company events director.
Photo: Ashley and Zac Brown
