
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

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 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