Items will be delivered locally by staff and volunteers. As such, this event is limited to folks in and around the St. Louis metro area. We are open to alternate arrangements, so please reach out with special requests.
Scroll down below sponsors to read details on the whiskey and wine selections.
Ben Holladay Bourbon Bottled In Bond
1920 Prohibition Style: The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey on Louisville’s famed Whiskey Row. It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition.
During this time, all whiskies had to be bottled at 100 Proof. With a barrel entry proof of 100, the “angel’s share” would have created a 115 proof whiskey after maturation. To pay homage to this era, Old Forester presents 1920 Prohibition Style Bourbon at 115 proof to represent the rich flavor profile this bourbon had nearly 100 years ago.
Aroma: An intense medley of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness.
Old Elk Double Wheat Straight Whiskey
Two-Fold the Taste | One for the wheat-freaks: A grain most whiskeys overlook, wheat imparts some of the finest flavors you can find in a glass—if it’s treated right. Old Elk has mastered the way of wheat already, celebrating its sweet softness and nutty round notes in their Wheated Bourbon Straight Bourbon Whiskey and Straight Wheat Whiskey. Now they’re building on those triumphs with a new wheat-forward whiskey: Old Elk Double Wheat.
Part of their Master’s Blend series, Old Elk Double Wheat takes whiskey where it’s never gone before. Master distiller Greg Metze has created a “mashbill within a mashbill,” seamlessly layering Old Elk’s 95% wheat whiskey with our wheated bourbon, for a final ratio of 71.5% wheat, 25% corn, and 3.5% malted barley. We can guarantee you’ve never tasted whiskey like this.
Despite the smooth texture and soft flavors that wheat imparts, this whiskey is no pushover. At a precise 107.1 proof, Old Elk Double Wheat shows its strength without overwhelming your palate. Multi-dimensional and more complex than the typical wheater, this whiskey will impress the most demanding drinkers while welcoming all curious newcomers.
MORE IS MORE: Old Elk Double Wheat multiplies the smooth, soft appeal of wheated whiskey in a single, one-of-a-kind pour. Combining two extreme-wheat whiskeys—Old Elk Straight Wheated Bourbon, with 45% wheat, and Old Elk Straight Wheat Whiskey, with 95% wheat—this category-bending blend offers a flavor experience that no other whiskey can match.
Richly spiced on the nose, with notes of butterscotch and cinnamon toast, the whiskey opens up into a creamy, vanilla-sweet palate. It oozes with buttered brown sugar and ginger-dusted pecans, rounded out by a satisfying finish of robust oak.
The most fruity and spicy: a unique wine.
It is in Alsace that this grape variety reaches all its perfection.
Its dry character allows amateurs to enjoy it as an aperitif or accompanied by specialties with a strong personality.
Pairings: spicy fish or meats, exotic spicy dishes, soft cheeses (the unavoidable Munster), a well-seasoned steak tartare, some desserts, and many others.
2021 King Estate Willamette Valley Pinot Noir
Fruit from their own Biodynamic® estate is carefully blended with that of other like-minded vineyard partners to make our flagship Pinot Noir from a strong Oregon vintage. With this wine, discover why Oregon’s reputation for outstanding Willamette Valley Pinot Noir grows stronger over time.
Tasting Notes: This is a beautifully complex wine with elegant fruit and structure. Classic Pinot Noir aromas and flavors of dark fruit – black raspberry, marionberry, blueberry and ripe dark cherry – are joined by accents of black tea, clove, vanilla, toast, orange zest and forest floor. Supple tannins and bright acidity on the palate lead to a coating finish with lingering spiciness.
Winemaking Process: Whole clusters are destemmed then allowed to cold oak for 48 hours with daily pump overs. Some whole clusters are left intact in select lots for additional complexity. During fermentation, 10% of juice is bled off using the Saignée method for further concentration of flavor and color. Fermentation occurs in stainless steel open top tanks with daily punch downs. Aged in French oak barrels for 10 months.
Vintage Notes: The Pacific Northwest experienced a relatively warm winter with below average precipitation. Dry conditions did not abate until September and October, making 2021 one of the driest growing seasons on record and adding to ongoing drought worries. The growing season started out cool, followed by wide fluctuations in temperatures in April and May. The most significant weather event came in late June when a heat dome settled over the region for three days, breaking all-time temperature records by as much as 10 degrees. Fortunately, plant growth was far enough along that damage was minimal. The growing season remained warm into October. Harvest produced very good to exceptional fruit quality.
This beautifully-balanced and medium-bodied wine is made from select lots of grapes chosen from our vineyards in Sonoma. The cool climate, valley-floor vineyards produce supple, fruit-forward wine, while the mountaintop vineyard fruit lends intensity and structure.
Nose: Forward aromas of red and black fruit preserves, redolent of maraschino cherries play against background notes of oak.