Just got back from Bourbon and Bacon. My buddy in Charleston assures me that it is the best event all year in town. I had a blast. Next year I will bring a journal. The event was in a large ballroom with two circular bars in the center, one bar on the end and a stage on the other end with a live band. On the sides were small booths along the walls. The booths had exquisite original bacon dishes.
My favorite dish was a pesto ravioli. The stuffing was a braised pork belly with a ravioli made from pulverized bacon covered in Pesto with rendered bacon fat instead of olive oil. Topped of with a bacon infused roma tomato. I get a little light headed just thinking about it. There are lots of other great dishes, but this one took the prize in my book.
Now to the Bourbon. We spent the extra for the VIP access, wich mainly gives you an hour before they open the doors to general admission. When going to these kinds of things a host who has been there before invaluable. The first hour was absolutely delightful. There were about a hundred people in room that can hold much more. Once they let the general admission in, the room was crowded like a concert.
I think my favorite was the Old Forester 1870. My pallet is not as refined as some, but this one was light and smooth at the start and finished with spice and a little oak. I went back several times for this one. I must have tasted twenty or more. The Four Roses small batch is fantastic.