Presented by Dave Pickerell, Master Distiller for WhistlePig
- Farm Stock, Crop #2
- WhistlePig 10yr Rye
- WhistlePig 12yr Rye, Old World Bespoke Blend
- WhistlePig 15yr Rye
- WhistlePig, Bern’s 2016 Blend Rye
About the Event:
Be one of the few who get to select the blend of Bern’s Steak House’s next Old World Bespoke. Join us at Haven along with Dave Pickerell, WhistlePig’s Master Blender, and learn how to blend finished whiskies. The second part of the evening is a full five-course dinner with five WhistlePig expressions paired with Chef Chad Johnson and Chef de Cuisine Courtney Orwig’s award-winning cuisine.
Farm Stock, Crop #2
Otoro – caviar, smoked & preserved lemon, fresno pepper
Whistlepig 10yr Rye
Kagoshima Beef – crispy rice, matsutake, barrel aged soy, egg, ‘real wasabi’
Whistlepig 12yr Rye, Old World Bespoke Blend
Bacon Wrapped Columbia River Sturgeon – burnt roots, goat’s milk choron, tomato ash
Whistlepig 15yr Rye
Pork Cheek Kare Kare –peanut, kecap manis, okra, eggplant
Whistlepig Bern’s 2016 Blend Rye
Rogue River Blue – pear, pumpernickel, mead syrup, dijon ice cream
About the Speaker
Dave’s career in the liquor industry stems from his education and training as a chemist and as a chemical engineer and consultant in the industry. His career started in the military, serving for 11 years as a cavalry officer with logistics, training, and parachutist specialties. He graduated from the US Military Academy at West Point with a BS in Chemistry. He later received his master’s degree in Chemical Engineering from the University of Louisville.
Dave is well known among Kentucky distillers for his breadth of knowledge in the production of bourbon. In addition to serving as a past chair and director for the Kentucky Distillers Association, he served as the chair of its technical committee. He has also served on the technical committee of the Distilled Spirits Council of the United States. Dave has provided engineering consultation for beverage alcohol facilities around the world including Russia, Scotland, China, Mexico, Dominican Republic and Canada. In the US, he has also designed equipment and systems for many of the bourbon and Tennessee Whisky distilleries.
Dave spent more than 14 years overseeing the handmade production of Maker’s Mark bourbon in Loretto, Kentucky, from 1994 to 2008. He was involved in ensuring that the quality standards in their 19-barrel batches were upheld in everything from the selection of the grains, to choosing the white oak barrels, and the final bourbon tasting.
Most recently, Dave has again been providing consulting services to the craft beverage alcohol industry through his company, Oak View Consulting and also serves as Master Distiller for WhistlePig Farm Distillery and Hillrock Estate Distillery He has been involved in everything from new brand investigation to operator training and facility design and optimization. Among his favorite assignments, he served as the Master Distiller for George Washington’s Distillery at Mount Vernon, where he oversaw the commercial production of George Washington’s Rye Whiskey, including the first batch made since 1814.
The Grand Tasting
Sample more than 200 world-class whiskeys, aged to perfection.
Sample more than 200 whiskeys and bites presented by some of Tampa’s most desirable restaurants. Plus, let the good times continue at the Haven after party for complimentary cheese and charcuterie on the patio.
Includes early entry and access to exclusive bottles. Plus, take in the sights from the VIP lounge located at the EDGE rooftop bar.
VIP & Seminar
Includes early entry and access to exclusive bottles. Plus, take in the sights from the Maker’s Mark VIP lounge located at the EDGE rooftop bar. Complete the experience with a seminar to help choose Bern’s Steak House’s, 2019 Maker’s 46 Private Stock Blend.