Brescome Barton, in collaboration with Diageo, hosted a cigar- and bourbon-pairing dinner at Trumbull Kitchen in Hartford on Aug. 31. A Night of Whiskey and Cigars featured a four-course menu by Chef Christopher Torta paired with cocktails and tastes featuring whiskeys from George Dickel, Blade and Bow, and Balcones Distilling. Doug Kragel, Master Spirits Educator, Diageo, presented the whiskeys to guests. Guests paired whiskeys with cigars from The Tobacco Shop in Hartford, presented by Owner Gerry Grate. During the alfresco dinner, guests tasted Balcones Baby Blue Corn Whisky, George Dickel Barrel Select Small Batch Whisky, George Dickel 15 Year Single Barrel Tennessee Whisky, and Blade and Bow Kentucky Straight Bourbon Whiskey.
-
- All of Brescome Barton except where indicated: Michele Dombrowski, E-commerce Manager; Doug Kragel, Master Spirits Educator, Diageo; Trevor Kendall, CT Performance Manager, Diageo; Jillian Carey, Account Development Manager; Stephanie Niemiroski, Zone Manager; and Will Jepsen, Sales Representative.
-
- George Dickel 15 Year Single Barrel Tennessee Whisky, Blade and Bow Kentucky Straight Bourbon Whiskey, Balcones Baby Blue Corn Whisky and George Dickel Barrel Select Small Batch Whisky.
-
- Gerry Grate, Owner, The Tobacco Shop.
-
- The Texas Sweet Tea cocktail, a blend of Balcones Baby Blue Corn Whisky, chamomile and lemon juice, was paired with the first course, Whiskey BBQ Glazed Chicken “Pop.”
-
- Doug Kragel, Master Spirits Educator, Diageo talking with guests.
-
- The first course, Whiskey BBQ Glazed Chicken Pop, local corn and Nueske’s bacon crumble.
-
- The Smokey Mountain Old Fashioned cocktail featuring George Dickel 15 Year Single Barrel Tennessee Whisky, Nixta Licor de Elote, Peychaud’s Bitters and orange.
Photos by Michael Leung.
