Brescome Barton, in collaboration with Up n’ Down Rock and Bourbon, hosted a Southern-style bourbon dinner at @ the Corner in Litchfield on Aug. 9. Guests enjoyed a five-course meal prepared by Executive Chef Carlos Perez, each paired with a different cocktail featuring Up n’ Down Rock and Bourbon. Available in the state through Brescome Barton, 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 brand’s latest release, 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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- Brescome Barton, in collaboration with Up n’ Down Rock and Bourbon, hosted a Southern-style bourbon dinner at @ the Corner in Litchfield on Aug. 9.
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- Up n’ Down Rock and Bourbon’s Justin Morales, Founder and Sam Dziecol, Partner and Chief Branding Officer.
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- Justin Morales, Founder, Up n’ Down Rock and Bourbon and Carlos Perez, Executive Chef, @ the Corner.
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- A cocktail featuring Up n’ Down Rock and Bourbon.
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- The second course, Southern Peach Bruschetta: fire-roasted peaches, cured Southern ham, whipped goat cheese, garden basil and bourbon maple sugar, paired with the Strawberry Snake Oil cocktail, a blend of Up n’ Down Rock and Bourbon, mezcal, honey, lemon juice and strawberry liqueur, garnished with a mint leaf.
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- Guests enjoying dinner and cocktails.
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- The Secretariat cocktail featuring Up n’ Down Rock and Bourbon, muddled mint, lemon juice and ginger ale.
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- Guests toast with Old Fashioned cocktails featuring Up n’ Down Rock and Bourbon.
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- Justin Morales, Founder, Up n’ Down Rock and Bourbon; Sam Dziecol, Partner and Chief Branding Officer, Up n’ Down Rock and Bourbon; David Gilmore, Sales Consultant, Sysco; Red Lanphear, Owner, @ the Corner; and Carlos Perez, Executive Chef, @ the Corner.
Photos by Lisa Nichols, Bread & Beast Food Photographer.
