Up n’ Down Rock and Bourbon, distributed in Connecticut by Brescome Barton, hosted an autumn evening bourbon dinner at TJ’s Burritos in East Granby on Oct. 4. Guests enjoyed a multi-course meal prepared by Executive Chef Stefan Drago, paired with a flight of Up n’ Down Rock and Bourbon, Pumpkin Mash and The Colonels’ Cut. The brand’s expressions include Up n’ Down Rock and Bourbon with a mash bill of 75% corn, 21% rye and 4% barley malt; Up n’ Down Rock and Bourbon Pumpkin Mash, which infuses pumpkin and seasonal spices into the original blend; and The Colonel’s Cut, 118-proof straight bourbon whiskey infused with figs and spices. The Up n’ Down line is formulated and bottled in East Hartford at Central CT Distillers. The brand recently introduced new labels on its Up n’ Down Rock and Bourbon and Up n’ Down Rock and Bourbon Pumpkin Mash bottles featuring art by local tattoo master Joe Capobianco.
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- Guests learned about the Connecticut-made Up n’ Down Rock and Bourbon during a pairing dinner at TJ’s Burritos in East Granby.
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- Up n’ Down Rock and Bourbon Founder Justin Morales and Executive Chef Stefan Drago, TJ’s Burritos. Cocktails and sips were paired with dishes such as Fried Tomatillo Napoleon, Beet Carpaccio and Smoked Pork Tenderloin.
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- Tasting mats showcased facts about Up n’ Down Rock and Bourbon, Pumpkin Mash and The Colonels’ Cut.
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- TJ’s Burritos Bartender Chelsea Santos readies Up n’ Down Rock and Bourbon flights.
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- Guests also enjoyed signature Up n’ Down Rock and Bourbon cocktails including its Rockin’ Blood Orange Sour, Old Fashioned Pumpkin Spice and Nightrider.
Photos by Sam Dziecol, Partner and Chief Branding Officer, Up n’ Down Rock and Bourbon.
