When we set out on this crazy adventure called 3st of the Month, we had a dream about bringing together great people and great brands in great spaces. Wednesday, September 3rd was exactly that - and then some.
300 of Nashville's finest gathered together - everyone from tatted-up hipsters to buttoned-up doctors gathered together in one of Nashville's (formerly) best kept secret event spots - The Rosewall. The them was Whisk(e)y vs Bourbon and we took it over the top.
As everyone entered the venue, it was pretty clear they were in for a big night. Thanks to linens and rentals from Liberty Party Rental, dramatic lighting Nashville Audio Visual, and killer posters from Moxie Print Market, there was no doubt you were in for a good time. After checking in and getting a glass, there were 18 different bottles of brown booze to sample from - not to mention Yazoo's special keg of Sly Rye that had been aged in Jim Beam barrels for six months and wines from Mira Winery in Napa Valley.
As we like to say, 3st is a marathon, not a sprint. If you're not careful, you can get pretty shitty at 3st - and that is not the intention. This isn't like Costco on a Saturday where you're trying to shove as many free samples down your throat as physically possible. This is an opportunity to get turned on to cool shit that you may not have known about before - and do it like a responsible adult. And thanks to UBER Nashville, our guests also had a safe ride home in case they did get a little tipsy.
Angel's Envy brought their Bourbon which is finished in Port Wine barrels and 6 bottles of Rye. This is not just any rye - it's a highly-allocated (very limited) Rye that is finished in rum casks. Last year's release of the rye was gone in a flash and we had the only 6 bottles of the new batch in the state of Tennessee for our members and guests to enjoy. Baker Hoffman (man around town, Angel's Envy aficionado) what holding court, mixing a killer concoction with both products, using the bourbon as a base and spritzing a bit of the caramel-like rye on top.
Belle Meade Bourbon had perhaps the best-named cocktail in the history of drinking - the Absinthe Father. But it was not just well-named, it was well-made. Ed Kolb from Rolf and Daughters was killing it, and everyone was still talking about this one the next day. So much so, that we asked him for the recipe and have published it here for you to make at home.
Four Roses Bourbon brought their A-game as well. Making his second appearance at 3st of the Month, Galen Johnson was serving samples of Four Roses Small Batch and Single Barrel, as well as whipping up a Bonfire of the Vanities cocktail that definitely had people talkin'!
One of the most interesting experiences of the night came at a table simply set with bottles and bucket of ice. We were hoping to expand our guests' perception of Bourbon and Whiskey at this event and Suntory Whiskey from Japan came to 3st with four different bottles of unbelievable unique sprits. We drank both 12 and 18 year Yamazaki (the second bottle retails for about $250), Hibiki 12 and Hakushu. It was the table that everyone had to check out.
If that alone wasn't enough, WhistlePig Straight Rye Whiskey was offering both straight up samples and a cocktail we all went back for more than once. Ryan Moses was whipping these up with a touch of Gomme Syrup from the local Eli Mason folks, Fentiman's Mandarin and Seville Orange Jigger, fresh lime and Bittermens Elemakule Tiki Bitters.
Relatively new to Nashville, TINCUP Whiskey from Colorado was representin' the Rockies with their Gold Rush Cocktail - made with a simple recipe of honey syrup, lemon juice and....whiskey, of course! Best bottle design ever.
Next up was a table that had a crowd all night long - a combo of Woodford Reserve Double Oaked, served with a single cube of ice and Old Forester Signature 100 Proof, served as a creative spin on a Boulevardier with Aperol, sweet vermouth and thyme.
Another 2-4-1 hit of the night was the table with Slow & Low and Lock Stock & Barrel. A straight rye whiskey aged 13 years, Lock Stock & Barrel needed nothing other than a single cube of ice. Nathan Way even brought over special cubes of ice from our buddies at The Patterson House. Now that's dedication. As for Slow & Low, it's essentially a cocktail in a bottle already, so it was being poured over ice. . . or in a few cases, directly into mouths.
Finally, a hidden treat was tucked into the upper bar at The Rosewall - Jameson's Black Barrel Select Reserve. Our local reps fought hard to get this stuff to Nashville and one single taste was all you needed to see why.
Our guests could drink with great confidence, knowing that the event was benefiting a great local cause, the Tiny But Mighty Fund. Guests were also having a blast snapping pictures in the Picture Booth and were jammin' to a killer playlist from Jacob Jones.
But there was more than just booze. Our presenting partner, the Music City Food & Wine Festival was on site and gave a couple lucky folks passes to the event on Sept 21, 22 and also worked directly with the chefs of MStreet on the menu, who provided some delicious bites from Tavern and Kayne Prime. Did someone say Short Rib Tacos?!?
All in all, we think everyone learned that when Whiskey and Bourbon get in the ring together, everyone wins.
We'll see you October 3st for Tikitober!