Old Homestead served up a coveted treat during Savor Borgata weekend: Pappy Van Winkle’s Family Reserve bourbon whiskey. These very rare, limited edition bourbons are aged in barrels for up to 23 years and require generations of distilling know-how to produce. Old Homestead restaurateurs Greg and Marc Sherry, along with Executive Chef Romeo DiBona, presented an exclusive dinner paired with this unique bourbon.
The Stitzel Weller Distillery began production in 1935, and was closed in 1991. Originally, only a 10 year Family Reserve Rip Van Winkle was made, created using older stocks of Whiskies from Stitzel Weller that were blended together. Rumor has it that the 2013 release of 23 year Van Winkle was “the last of its kind” as it is highly likely that it is the last release of Whiskies distilled at the original Stitzel Weller. This is why the complex, softer, and sweeter bourbon is so prized.
Guests began with Foie Gras, served with Toasted Brioche, Granny Smith Apple Puree, and Filbert Nut Dust, paired with Pappy Van Winkle 15 year. Then, Braised Escargot with Tomato, Fennel, Rosemary, Garlic, and Fried Prosciutto was presented with Peppy Van Winkle 20 Year. The main course featured Wagyu Sirloin, with Parsnip Puree, Cipollini Onions, and Point Reyes Blue Cheese. The pairing? Pappy Van Winkle 20 Year. The dinner closed with a delicious Pear Tarte Tain with Vanilla Ice Cream, served with Van Winkle Family Reserve Rye.