Washington City Paper hosted its annual Bacon and Bourbon — A Whiskey Festival — last week in the Eastern Market North Hall. This festival brings together non-local and local DC area restaurants, distilleries and eateries for sipping and tasting in a laid-back casual, setting.
For the bourbon-focused party goer, the festival included unlimited bourbon tastings from over twenty-five different whiskey suppliers across the country… truly a whiskey and bourbon lover’s dream. Guests were able to try every kind of bourbon under the sun (maybe a few times!), from twenty-year barrel aged bourbon to un-aged, un-oaked steel caged white whiskey.
The festival provided a stimulating mix of boutique, national, and local whiskeys, with local area distillers like Catoctin Creek and Lyon Distilling Co. serving patrons alongside national house-hold names like Wild Turkey and the famous Old Rip Van Winkle Distillery from Kentucky. Alongside these copious bourbon and whiskey tastings, delicious pork products were on hand for sampling and satiating.
The festival partnered with Del Frisco’s Grille to provide an array of good eats — and other D.C. eateries such as Barrel, Claudia’s, Poste, and Puddin’ sponsored the VIP tent. There was fried pork belly, brisket on biscuits, and BBQ pulled pork to wash down with bourbon or beer. Dry Mill Road, a bluegrass band out of Leesburg, Virginia, provided the live music entertainment for the night.
Overall, the Bacon and Bourbon Festival provided an excellent evening of what Washingtonians do best… drinking and eating!