Legacy Steak + Chop Whiskey Event
Redwood Empire Whiskey hosted a sold-out special bourbon tasting dinner at Legacy Kitchen's Steak + Chop in Gretna. The huge table boasted bourbon lovers curious to try out this brand new to them, while also dining on specially prepared dishes and drinks.
The Redwood Empire rep explained the story behind Redwood Empire Whiskey, a brand made by legacy spirit and wine makers looking to craft something totally new, and the beguiling bottle labels that feature renderings of real redwood trees. The labels include actual coordinates to the trees on the label! Part of Redwood Empire's profits go to reforestation organizations, and I was given a few California wild flower seed cards.
The first course was a delectable Prosciutto Flatbread sweetened with fig jam and crumbles of feta. The sweetness went well with the Sequoia Sour cocktail prepared by Mixologist Alaska. The sour was based with Redwood's Pipe Dream Bourbon, a high-corn mash bill "baby" whiskey that is a blend of whiskeys aged from 4-14 years.
The Almond Crusted Salmon was an homage to pecan crusted fish so popular here in Louisiana, said the chef. The flaky, moist Faroe Island salmon was drizzled with an unexpected peanut butter sauce that I scooped up just on its own to taste when the fish was gone. This unexpected flavor translated well into Alaska's next cocktail, which was simply Redwood's high rye Emerald Giant Rye Whiskey and Dr. Pepper. Something about the blend came out with a very vanilla/cream soda flavor. This is a drink I will attempt to recreate.
I'm not normally a steak-eater, but this Tuscan Ribeye was so juicy, tender, and simple that I ate the entire dish, which wasn't a small serving. I was highly impressed with the cut, which was marinated in rosemary, oregano, garlic, and a bit of lemon zest and flanked with a few dollops of sweet potato. When a steak is done right like this, you don't need all the extras.
I thought the Rye & Pepper cocktail was great, but Alaska's Lavender Old Fashioned was hands-down one of the best cocktails I've ever had. She said that lavender flavor is her current obsession, and it's always been one of mine. The lavender simple syrup was fairly strong in the drink, and the rich smokiness of Redwood's Lost Monarch (55% rye whiskey, 45% bourbon) and Angostura Bitters succumbed to its earthy loveliness. Tasting Lost Monarch neat alongside the cocktail, I was floored by how the flavor changed. And it was fun to learn that Lost Monarch (the tree) is one of the biggest trees in the world.
The final course was a hearty slab of Bourbon Pecan Pie that did not come with a cocktail, Alaska said, because the ice cream was infused with Screaming Titan Wheated Bourbon Whiskey. The pie was almost too much to finish, but it happened because I knew it was rare to have this kind of treat.
Redwood Empire whiskeys and bourbons are available in retailers in the area, but you may be tempted to follow those coordinates to the massive trees out in California when you imbibe it.
