On Friday, Jan. 30, patrons had the opportunity to sample more than 50 different wines, beers and whiskeys from around the nation. The event also included catering from Pappy's Smoke House, Sugarfire Smoke House, Bogarts and Salt + Smoke.
Photos by Micah Usher for the Riverfront Times.
The lovely Jennifer Shinn and Larissa Brockmeyer working the Jack Daniels booth.
Dillon Lee of Salt + Smoke serving smoked wings in a BBQ horseradish aioli. Super tender and well balanced, the wings were almost falling off the bone.
Beau & Terri came totally decked out in beads for this pre-Mardi Gras event.
Chocolate Truffle Bourbon Balls from Sugar Fire Pie.
Triple smoked bacon wrapped pork belly in a Jack Daniels #7 glaze and smoked again from Sugarfire Smokehouse.
The place was packed with people going from wine to beer to whiskey tasting station. They say don't mix beer before liquor but it's ok if you drink them all at the same time, right?
Cranberry Cayenne Wings from Bogarts smokehouse being flame charred to perfection. Slightly sweet and spicy.
Chuck Rebeck pouring an Oculto beer - brewed with blue agave and blended with beer-aged in tequila barrels.
James Perry enjoying the triple smoked Bacon wrapped pork belly or "bacon wrapped bacon."
Tim Lorson presenting Chris Fletcher master distiller from Jack Daniels and announcing that there was a single Jack Daniels barrel that was selected and bottled for this St. louis Mardi Gras kickoff event.