THURSDAY * SEPTEMBER 17 * 6PM - 8PM
Founded by David Szlam and Ryan Meany, two accomplished chefs, Virgil Kaine started with a simple idea: Let’s take our culinary know-how and use it to make great-tasting whiskey. The result applies the experimentation of a professional kitchen to the art of whiskey making. They’ve been called innovators, whiskey wizards, even obsessive flavorists — they just call themselves whiskey lovers on a quest for bold, distinct spirits that put flavor first.
Like the legend himself, the guys will stop at nothing to make the whiskeys of Virgil Kaine. Each one proves that whiskey making isn’t about stuffy tradition. It’s about taking what you know, taking plenty of chances and taking a few liberties — and not taking no for an answer.
We’ll be tasting through 3 of their products:
1. Ginger Infused Bourbon: Created to be the bourbon you love to sip, this is the one that made them famous. They break a few rules by infusing local heirloom ginger into the full-bodied Lowcountry bourbon. But the result is worth it. Balanced and distinct, it’s got a little bite, but the smoothest finish we know. It begs to be enjoyed neat or on the rocks, but we can argue that it makes a damn good cocktail.
2. High Rye Bourbon: Looking to make a bourbon that doesn’t get lost in your favorite mixer? This is the Southern cocktail’s best friend. It’s a straightforward bourbon with a touch of rye to give it just enough heat to get noticed yet maintain smoothness. It’s all about balancing the spiciness of rye and the sweetness of corn. It’s a solid sipper, but what it brings to any classic cocktail is the difference maker.
3. Robber Baron Rye: We love the bold flavor of a good rye, but a Southern palate wishes for something with less bite. This search for more balance led to a first-of-its-kind whiskey creation. They married the spice of a high-rye mash with the sweetness of a bourbon. It’ll hold its own in your high-society cocktails, but true rye lovers will enjoy it straight up. It’s just that good.