Brescome Barton, in collaboration with Max Restaurant Group, hosted a winter bourbon-pairing dinner featuring select boutique and revival bourbons at Max’s Oyster Bar in West Hartford on Jan. 19. During the Bourbon: A Road Map to Your Soul event, guests enjoyed a four-course meal prepared by Chef Matt Burrill paired with cocktails created by Brian Mitchell, DipWSET, Beverage Director, Max Restaurant Group. Spirits highlighted included The Wiseman Kentucky Straight Bourbon Whiskey, Blade and Bow Bourbon Whiskey, Yellow Rose Distilling Outlaw Bourbon Whiskey, Milam & Greene Unabridged Bourbon and Basil Hayden Red Wine Cask Finish Bourbon, all distributed by Brescome Barton. The distributor’s Account Development Manager and Bourbon Specialist Jillian Carey was on-site to present selections to guests.
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- Brescome Barton hosted a bourbon-pairing dinner featuring select boutique and revival bourbons at Max’s Oyster Bar in West Hartford on Jan. 19.
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- The sumptuous winter dinner featured courses such as beef tartare, bourbon-glazed pork belly, pastrami-smoked duck breast, short rib surf and turf, and a dessert of a bourbon pecan tart.
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- The Wiseman Kentucky Straight Bourbon Whiskey, Blade and Bow Bourbon Whiskey, Yellow Rose Distilling Outlaw Bourbon Whiskey, Milam & Greene Unabridged Bourbon and Basil Hayden Red Wine Cask Finish Bourbon ready for the evening’s presentation.
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- All of Brescome Barton except where indicated: Brian Mitchell, DipWSET, Beverage Director, Max Restaurant Group; Bob Cooke, General Manager of Max’s Oyster Bar; Sarah Alokones, Divisional Sales Manager; Matt Burrill, Executive Chef, Max’s Oyster Bar; Will Jepsen, Sales Representative; Stephanie Niemiroski, Zone Manager; and Jillian Carey, Account Development Manager.
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- Jillian Carey, Account Development Manager, Brescome Barton discussing The Wiseman Kentucky Straight Bourbon Whiskey with guests.
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- The second course—bourbon honey-glazed pork belly with apple, frisée and chili crisp—was paired with Basil Hayden Red Wine Cask Finish Bourbon.
Photos by Michael Leung.
