On January 12, we welcomed Wild Turkey master distiller Jimmy Russell into our Manhattan test kitchen for a tasting of some of his finest spirits. SAVEUR publisher Kristin Cohen and editor-in-chief Adam Sachs hosted the festivities, featuring a multi-course feast from our favorite Brooklyn butcher shop, The Meat Hook, and cocktails from bartender Masa Urushido of Saxon + Parole—all in all, not a bad way to spend a Monday night. Other highlights from our #WildTurkeyFeast:

SAVEUR publisher Kristin Cohen and editor-in-chief Adam Sachs with the legend himself, Wild Turkey master distiller Jimmy Russell. Michelle Heimerman
Our friends at The Meat Hook prepared an all-out feast—we couldn’t stop talking about the miso-braised turnips, smoked pork leg, and braised greens. Michelle Heimerman
Lardo-topped toasts and three-year-aged country ham kicked off the feast. (Overheard at the event: “This meat is BANANAS.”) Michelle Heimerman
The 80-year old Russell claims never to have had a hangover. “I don’t drink; I taste,” he says. His top bourbon tasting tips: Michelle Heimerman
More tasting tips from Jimmy: Michelle Heimerman
One of our guests’ favorite drinks of the night began as a happy accident: A few years ago, a tank of bourbon and a tank of rye were accidentally mixed together. The result was a spicy-sweet blend that Jimmy generously named “Forgiven.” Michelle Heimerman
Bartender Masa Urushido of Saxon + Parole developed cocktails for the event, including a pepper-spiked switchel made with apple shrub, Wild Turkey Rye, and Wild Turkey American Honey Sting, a whiskey liqueur infused with ghost peppers. Michelle Heimerman
A unanimous favorite at the family-style meal: mustard greens and bok choy cooked in whipped pork fat. Michelle Heimerman
Ribs go over well on Instagram, it turns out: Brent Young of The Meat Hook slices the main event while Marcus Samuelsson and others look on.
Fact: Chef Marcus Samuelsson’s jokes get funnier the more bourbon you drink. Michelle Heimerman
Cara Nicoletti of The Meat Hook made supersized cannelés for dessert, then filled them with flaming whiskey. Michelle Heimerman
Great food, bourbon, and a table packed with guests: not a bad way to end a Monday. Michelle Heimerman
Brent Young of The Meat Hook and EIC Adam Sachs, clearly not ready to call it a night (and we don’t blame them). Michelle Heimerman