Date(s) - Tuesday, April 4, 2017
7:00 pm - 9:00 pm
Categories No Categories
Jimmy’s Spirit Council is a series of tastings throughout the year where we support spirits and foods and the people who talk and write about them.
Every month we plan to pair the tastings with foods, farmers and/or authors. We are inviting leaders in the spirits industry, with a special emphasis on NY spirits, but are also including spirits from around the US, as well as our international favorites, to create a well-rounded year-long calendar of tastings.
This month we feature Bourbon and Biscuits with Pulled Park – a Yankee version of southern hospitality! Featuring a NY State bourbon tasting with Lew Bryson, Pulled Pork from Flying Pigs Farm and Biscuits from Brooklyn Biscuit Company.
The South doesn’t have a chokehold on Southern Hospitality. Come to Jimmy’s No 43 and enjoy some East Coast variants on the southern theme. Burbons from NYS and the East Coast paired with biscuits from Brooklyn Biscuit Company. (We’re even topping one biscuit with NYS pulled pork sourced from Flying Pigs Farm!)
Lew Bryson has been writing about beer and spirits full-time since 1995. He was the managing editor of Whisky Advocate from 1996 through 2015, where he also wrote the American Spirits column, and reviewed whiskeys. He is currently a columnist for All About Beer, a regular writer for the Daily Beast, and an American correspondent for Scotchwhisky.com.
Bryson is the author of Tasting Whiskey (Storey Publishing, 2014), a broad survey of the whiskeys of the world, their history and manufacture. He has also written four regional brewery guidebooks from Stackpole Books: Pennsylvania Breweries (4 editions); New York Breweries; Virginia, Maryland & Delaware Breweries; and New Jersey Breweries (with Mark Haynie). He was selected as the 2008 winner of the Michael Jackson Beer Journalism Award (Trade and Specialty Beer Media). He has served as a judge on the Professional Blind Tasting Panel at the Great American Beer Festival.
Lew Bryson lives north of Philadelphia with his wife and two Welsh Corgis.
Brooklyn Biscuit Company and Elizabeth Santiso
The Brooklyn Biscuit Co. was born out of a challenge and grew inspired by community. Liz, a trained baker was challenged by her husband after a trip to his hometown in Oklahoma to create biscuits as good as those made in the south. Not to be deterred, this girl from Connecticut took the time to experiment with flour, added ingredients and temperature. Using her community garden as a kick off point, many fundraisers were held while lots of taste testing went on. After lines began to form and she was sold out more times than not – The Brooklyn Biscuit Co. was born. Soon a glowing NY Times review put her on a national map.