TENNESSEE WHISKY AND CIGAR DINNER
JULY 25, 2017
Join us on July 25, 2017 at 7pm for a special dinner pairing George Dickel Tennessee Whisky, AVO Cigars and Olivia Cigars with culinary creations from Executive Chef Danny Wilhoit.
Space is limited, cost is $75 per person plus tax and gratuity.
Call us to day to make your reservation 865 558-9500.
George Dickel No. 1 - NeatThe foundation where all of George Dickel’s handcrafted corn-based whiskies begin. Crafted in Tullahoma from the same mash bill as our No. 8, No. 12 and Barrel Select whiskies, and finished with the signature Dickel "Chill Charcoal Mellowing" process, our No. 1 Foundation Recipe is the finest un-aged whisky around.
George Dickel Classic No. 8 - TBA
baby carrot & cambray onion hash, bacon broth
BENTON’S WRAPPED RABBIT
George Dickel Superior No. 12 - TBA
Alabama white sauce, red & green cabbage slaw
George Dickel Rye - TBA
purple potatoes, pinto beans, watermelon radish, heirloom tomato BBQ
George Dickel Barrel Select - On the rocks or NeatOur very finest whisky, for the truly discerning whisky drinker. Only 10 barrels are hand-selected by our Distiller for this small-batch handcrafted whisky. Aged between 10 and 12 years.
Choice of cigar:
In the beginning, AVO Classic cigars were formulated for celebrated pianist Avo Uvezian by Davidoff, to place close to his piano. A pairing of five unique Dominican tobaccos enclosed by silky, light US Connecticut wrappers provide you with a smooth, creamy smoke with an amazing proportion of flavors.
AVO CLASSIC PIRAMIDES
OLIVA SERIES V MELANIO CHURCHILLIf you thought the highly-rated Oliva Serie V cigar series was awesome, wait 'til you smoke the Oliva Serie V Melanio cigars. The Churchill is box-pressed with dark Nicaraguan Jalapa ligero for an ultra-smooth, full-bodied smoke that hits on all cylinders with great balance and a fragrant aroma.
Cigars provided by Smokey’s Tobacco and Cigars.
George Dickel Distillery Ambassador Brian Downing
Tobacconist Danny Bacosa
Mixologist Mark Zerod
sous chef Robert McDonald
Chef de Cuisine Jay Vopatek
Executive Chef Danny Wilhoit