Our Bourbon-Fueled Feast with Wild Turkey and The Meat Hook

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:

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SAVEUR publisher Kristin Cohen and editor-in-chief Adam Sachs with the legend himself, Wild Turkey master distiller Jimmy Russell. Michelle Heimerman
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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
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Lardo-topped toasts and three-year-aged country ham kicked off the feast. (Overheard at the event: “This meat is BANANAS.”) Michelle Heimerman
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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
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More tasting tips from Jimmy: Michelle Heimerman
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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
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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
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A unanimous favorite at the family-style meal: mustard greens and bok choy cooked in whipped pork fat. Michelle Heimerman
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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.
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Fact: Chef Marcus Samuelsson’s jokes get funnier the more bourbon you drink. Michelle Heimerman
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Cara Nicoletti of The Meat Hook made supersized cannelés for dessert, then filled them with flaming whiskey. Michelle Heimerman
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Great food, bourbon, and a table packed with guests: not a bad way to end a Monday. Michelle Heimerman
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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