I recently attended Foodshed Magazine‘s Whiskey, Swine & Wine event. I was over the moon to attend- any event with more than one type of booze in the title HAS to be good.
The event for the local food and agriculture-based publication was held at Copper Fox Distillery, a one-of-a-kind venue in Sperryville, V.A. that spits out some impeccable single malts and ryes.
Little did I know, Copper Fox has its own little village, complete with an antique shop. I honestly was expecting Mike and Frank from American Pickers to pop out at any moment. But perhaps that was just hopeful wishing.
In true Americana style, the Copper Fox grounds keeps the decor simple yet charming; American flags, vintage barrels, and quaint picnic tables welcome visitors into the distillery.
A little whiskey wisdom for the light-hearted.
The distillery’s open bar allowed us to try Wasmund’s own whiskey in the very room where it was made. From brass to barrels, the equipment itself was a must-see at the distillery, cushioned with the unique antique pieces that surrounded us.
On the menu was an impressive spread of original recipes from local chefs, including kale cobbler, puffed maple crackers, bandera cornbread, Sperryville egg pie, curried goat (yes, goat), and gluten-free mini carrot cupcakes.
Ready for the next trend in cocktails? Here it is. Kombucha tea + whiskey. Kombucha is a fermented tea that is trending in popularity, but its inception actually dates back to the 1800s. Kombucha was originally produced as an ailment for acute and chronic health conditions, and through countless testimonies, is apparently still doing just that. And, among other health benefits, Kombucha is known to be a cure for — get this — hangovers. Yes, people, you are drinking AWAY your whiskey hangover. Brilliant!
Thank you, Foodshed, for an amazing event with over-the-top cocktails and food spreads!
My Quarter-Life Crisis 