Brew it. Taste it. Sip it. Pork it. That’s the motto of the Beer, Bourbon and BBQ festival which is a pork-centric, American multi-city tour that began in New York City on January 26th.
The event was held at The Tunnel, a former railroad freight terminal turned nightclub now an event space located at 220 12th avenue at West 28th Street in Manhattan. The festival promised “60+ beer, 40+ Bourbon and lots of BBQ”, though it was an all-American whiskey list that included whiskey other than Bourbon. Beer and hard cider were also served to help wash down all the bbq. Music was spun by DJ Flava.
There were two sessions that day and I attended the “whole hog picking” session in the evening.
Seminars:
Bulleit hosted by Adam Geissler
Bourbon, Rye, Barrel Strength, 10yr Bourbon.
Makers Mark hosted by Alexa Amendognine
Bourbon, Makers 46, Private Select.
Others I sampled:
Koval (Chicago) Millet, Rye, Bourbon, Four Grain.
Virginia Distillery (Virginia) Port Cask Highland Single Malt Whisky, Chardonnay Cask Single Malt Whisky.
Deadwood (South Carolina) Rye, Straight Bourbon.
Buffalo Trace Distillery (Kentucky) Straight Bourbon, Eagle Rare Straight Bourbon.
Balcones (Texas) Single Malt, 100°, Brimstone, Baby Blue.
Elijah Craig (Kentucky) Small Batch Bourbon.
Four Roses (Kentucky) Straight Bourbon, Small Batch, Single Barrel.
George Dickel (Tennessee) Rye, Sour Mash.
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