Connecticut Distributors, Inc., in collaboration with Cheshire’s Viron Rondo Osteria, hosted a Whiskey and BBQ dinner featuring WhistlePig Whiskey on June 26. In celebration of the launch of WhistlePig SmokeStock Wood Fired Whiskey, the dinner featured a five-course barbecue menu prepared on-site by Viron Rondo Osteria Chef Tommy Crawford and BBQ Pit Master Kevin Egan of Union Pig BBQ, paired with cocktails created by Dimitrios Zahariadis, Beverage Director, Viron Rondo Osteria, featuring WhistlePig Whiskey. Guests enjoyed the event on the venue’s outdoor patio, which showcased brand education by special guest Chris Conroy, Regional Sales Manager, WhistlePig Whiskey, and music performed by Eran Troy Danner. Produced at a farmhouse distillery in rural Vermont, WhistlePig Whiskey is the world’s most-awarded rye whiskey. Its latest expression, SmokeStock Wood Fired Whiskey, is a limited-edition whiskey made in collaboration with Traeger, the original wood pellet grill. The whiskey is aged in American oak No. 3 barrels, then slow-smoked over Traeger’s Apple BBQ Wood, infusing the barbecue smoke flavors into the whiskey.
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- Connecticut Distributors, Inc., in collaboration with Cheshire’s Viron Rondo Osteria, hosted a Whiskey and BBQ dinner featuring WhistlePig Whiskey on June 26.
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- Guests enjoyed WhistlePig Smokestock Wood Fired Whiskey and WhistlePig PiggyBack Rye Whiskey. The Hey Peaches cocktail, featured WhistlePig Farmstock Rye Crop No. 003 with grilled peaches, ginger, thyme, honey and lemon.
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- Dimitrios Zahariadis, Beverage Director, Viron Rondo Osteria and Liban Dirir, Bartender, Viron Rondo Osteria.
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- Tastes of WhistlePig Smokestock Wood Fired Whiskey.
Photos courtesy of Connecticut Distributors, Inc.
