The Distiller's Table: What Whiskey Makers Are Pouring For Thanksgiving

Thanksgiving is a time for family, friends, and plentiful food and drink. We asked whiskey makers around the country what whiskey and food they’ll be enjoying at the table this year.

Woodford Reserve

Who: Elizabeth McCall, master distiller

What she’s eating: “I love sweet corn pudding, it’s almost better than dessert!” [Sweet corn pudding is a savory-meets-sweet Southern side dish of creamed corn and whole corn blended into a creamy, custard-like casserole.]

What she’s drinking: “The cocktail I’ve been serving recently is the Woodford Reserve Spice Apple Old Fashioned, and even my aunt who isn’t a bourbon drinker enjoys this one! It’s 2 ounces of Woodford Reserve bourbon and 1/2 ounce of Williams Sonoma Spice Apple cocktail mixer, served over ice and garnished with an apple slice and cinnamon stick.”

Wild Turkey

Who: Bruce Russell, associate blender

What he’s eating: “My favorite side dish is stuffing. My grandmother always used to spend the days before Thanksgiving baking homemade bread that she would then turn into stuffing that was cooked inside the turkey. It’s the most delicious thing with a little of her gravy.”

What he’s drinking: “I’ll bring a bottle of the original Russell’s 10 year old. It’s the product that means the most to me and the rest of the family sentimentally. It was the first thing Dad [master distiller Eddie Russell] ever produced on his own, and it was made solely for Jimmy [Eddie’s father/Bruce’s grandfather and long-time master distiller]. It’s also the one bourbon the non-drinkers in my family will always sip on.”

Cascade Hollow

Who: Nicole Austin, director of George Dickel and luxury whiskey at parent company Diageo

What she’s eating: “Honey lemon ginger pie—the tartness of the lemon pie is perfect after a rich buttery meal.”

What she’s drinking: “A Perfect Manhattan, made with the Dickel x Leopold collaboration rye. I always want a dry digestif-type beverage to end a big meal like Thanksgiving, and I go with the Perfect Manhattan [which halves the portion of sweet vermouth and includes equal portions of dry and sweet vermouth instead] rather than the classic to let the rye shine. I also find the dryness to be appealing with a creamy dessert. I served exactly this at a Friendsgiving the other week.”

Buffalo Trace

Who: Harlen Wheatley, master distiller

What he’s eating: “My favorite is of course a well-prepared turkey. We usually grill it, and then I enjoy carving it. We have plenty of starters too, like whiskey shrimp and deviled eggs; then add in some German potato salad, homestyle green beans (that take 8 hours to cook), some sweets like Italian cream cake, and my wife Heather’s homemade bourbon balls.”

What he’s drinking: “A Kentucky Godfather cocktail made with Buffalo Trace, amaretto, and an orange twist garnish.

Leopold Bros.

Who: Todd Leopold, master distiller

What he’s eating: “My mom’s turkey stuffing, drenched in turkey gravy.”

What he’s drinking: “I’m a huge fan of the Russell family, so for me, Wild Turkey 101.”

Garrison Brothers

Who: Donnis Todd, master distiller

What he’s eating: “Pumpkin pie and cornbread stuffing.”

What he’s drinking: “With the pumpkin pie, Garrison Bros. cask strength single barrel bourbon; with the cornbread stuffing, Garrison Bros. small batch bourbon.”

St. George Spirits

Who: Lance Winters, master distiller

What he’s eating: “Pecan pie.”

What he’s drinking: “I always keep a bottle of Lagavulin handy this time of year, as I’m grateful that it came into my life and inspired me to pursue this path. That said, there’s no better pairing for the Thanksgiving table than pecan pie and Rittenhouse rye.”

Whiskey Del Bac

Who: Stephen Paul, co-founder, and Amanda Paul, co-founder (father-daughter duo)

What they’re eating: “For this holiday season we’re all about the pre-feast cocktails and appetizers. We’re serving up baked brie and honey rosemary appetizer—you preheat the oven to 350, and on a parchment-lined baking sheet, drizzle brie with honey and top with rosemary. Bake until it's soft and starting to ooze, or about 10 minutes.”

What they’re drinking: “Our Rosemary and Bright cocktail. It’s 2 ounces Whiskey Del Bac Dorado, 1 ounce rosemary syrup, 1 ounce fresh lemon juice, and 1/2 ounce fresh orange juice. Add the ingredients to a shaker tin with ice and incorporate well, before double straining into a coupe and garnishing with a rosemary sprig.”

Copperworks Distilling

Who: Jeff Kanof, co-owner & vice president

What he’s eating: “Pumpkin sugar pie. I was relatively indifferent about pumpkin pie until recently. Because of a family food allergy, I was tasked to seek out a recipe that was egg-free. It led me to a pumpkin “sugar pie” that relies on flour instead of eggs to set the filling. Not only is it easy to make, but the sweet pumpkin pie spices jump out of each slice with more vibrancy than your average pumpkin pie.”

What he’s drinking: “Naturally, pumpkin pies link up well with many typical American whiskey flavors (vanilla, baking spice, caramel, etc.). But, since this isn’t your traditional pumpkin pie, it’s fun to enjoy it with an American single malt, an emerging but not yet “traditional” style of American whiskey. This year I’ll pair the pie with our most recent single cask release, Copperworks American Single Malt Whiskey Single Cask No. 364. Not only will the flavors pair well (notes of brown sugar, cinnamon toast, buttered brown bread, pecan sandies, and sugarcane) but by the time Thanksgiving dessert rolls around you’ll need a cask strength whiskey in order to counter your palate fatigue. And, you may need the cask strength whiskey after a long day with extended family…”

Forbidden Bourbon

Who: Marianne Eaves, master blender

What she's eating: "Pumpkin pie or apple pie, or candied sweet potatoes."

What she's drinking: "I'd pair these with a softer-style wheated bourbon such as Forbidden."