January 18, 2020 | 3:30-4:45pm | $65.00
Majestic Building, Pub Room
SPONSORED BY TREATY OAK
This seminar will explore a classic pairing of bourbon whiskey and barbecued meats. Daniel Barnes, CEO of Treaty Oak Distilling, will talk about the challenges he faced creating and selling spirits - rum, gin, and eventually... bourbon - in Texas. He’ll talk about some whiskey experiments through the years, what they learned from those experiments, and what they hope to learn in the future. A few select whiskeys will be paired with smoked bites from Chef Scott Fogle of Alice’s Restaurant, who will share his process of experimentation on the grill.