WASHINGTON - Bourbon lovers will unite at DC's Acadiana for an evening of fine southern cuisine paired with some of the rarest reserves in the world. And we've got the inside scoop on how you can join the festivities.
The contemporary DC restaurant truly captures the spirit of Louisiana and Executive Chef Brant Tesky is the mastermind behind the event's four-course meal.
The rare and popular bourbon that is aged for 10, 12, 15, 20 and even 23 years – longer than the aging period for most bourbons – will be paired with elegant dishes like foie gras, quail, braised pork belly and venison, all prepared with bourbon in some fashion.
But what makes this bourbon so different?
Pappy Van Winkle, in addition to being elusive, uses wheat as its secondary ingredient instead of the usual rye. That, along with corn and barley malt makes for its intensely fruity flavor and potency.
You can expect nothing but the very best at Acadiana's premier Pappy Van Winkle tasting dinner.