This past March, The Collective gathered at Tyge William Cellars in Sonoma, California, for the Edible Bartender Symposium, an evening of whiskey tasting and food pairing with Woodford Reserve. After a welcome Rye Manhattan, guests sat down for a panel presentation with Woodford’s Master Taster, Elizabeth McCall. The discussion featured a breakdown of the distillery’s famous flavor wheel, plus some chef-bartender pairing demos that ended in samples were abundant.
After lively conversation, dinner was served along with cocktails starring a number of Woodford’s whiskey types. Bartenders introduced each of the course’s accompanying drinks, explaining what made it such a good paring.
Guests enjoyed several original beverages, including the Gibson, made with brown-butterfat-washed Woodford bourbon, toasted black-walnut-infused Woodford rye, cedar-leaf-infused vermouth, charred cedar, coffee musk, cocoa nib tincture, candy cap mushroom and Maine maple sap. After an exciting four courses, the Edible Bartender Symposium in Sonoma, California, came to a close.