The evening's guide to all things bourbon, Theo Rutherford, a Knob Creek Distillery expert, captivated the table with his intricate knowledge of the history of this quintessentially American spirit and Knob Creek's rightful place as the standard bearer of pre-prohibition flavor—that is, the way bourbon is supposed to taste.
Head chef Kyle Bailey knocked a few socks off with a tender beef tartare with tiny bourbon gelee cubes that released the nuttiness of Knob Creek Bourbon when they popped in the mouth. The Striped Bass "Sazerac" played the anise notes of the fennel compote against the vanilla spiciness of Knob Creek's award-winning Rye Whiskey. A braised pork belly paired with a lamb loin were graced with the robust caramel notes of a Knob Creek Single Barrel haggis sauce. Each course was accompanied by the corresponding whiskey, allowing guests to appreciate the interplay of flavors and possibilities.