Past Event — Echo's Reserve
Monday, May 4th, 2026

WhistlePig
Whiskey Dinner

Shoreham, Vermont visits York, PA — five expressions, five courses.

Format 5-Course Tasting
Time 5:30 PM Seating · 6:00 PM Service
Brand WhistlePig · Shoreham, VT · 500-Acre Farm

Vermont Rye, Pork Forward, Glass by Glass.

WhistlePig built its name on rye — sourced, finished, and farmed on a 500-acre estate in Shoreham, Vermont. The lineup runs from a spirited 6-year Piggyback to the meditative 15-year Estate Oak, with stops along the way that show what rye can be when it's given time and attention.

On May 4th, Echo's Reserve hosted a five-course evening built around that lineup: each pour tied to a course designed by Chefs Sean Austin and Cory Santay, each course built to make the whiskey louder, not quieter. Fig wrapped in prosciutto. Smoked chicken under pork belly. Lamb shank in Madeira. A two-bone rib lacquered in espresso-infused barrel-aged maple. A butter sous vide strip loin to close.

Five glasses. Five plates. One night, sold out.

Two place settings with WhistlePig flights at Echo's Reserve
WhistlePig · Estate Rye · Shoreham, VT
The Room
Echo's Reserve set for the WhistlePig dinner
Set & Ready
Full house at the WhistlePig dinner, every seat filled
A Full House

The Menu

Five courses · Five pairings · Designed by Chefs Sean Austin & Cory Santay

1

Prosciutto-Wrapped Fresh Fig

Whiskey BellaVitano, arugula, aged balsamic reduction, griddled crostini.

Whiskey Pairing
Piggyback
6 YR Rye · 96.56 Proof

Fresh cinnamon, tangerine and grapefruit zest, into powerfully spicy cocoa, cardamom, and cured leather.

2

Applewood Smoked Chicken Thigh

Topped with house-smoked pork belly, maple-cider reduction, sautéed greens, and spiced toasted walnuts.

Whiskey Pairing
WhistlePig
10 YR Rye · 100 Proof

Peppery rye spice, apricot, and green apple, balanced by herbal mint, honey, and peppery seasoned oak.

3

Pulled Lamb Shank

Madeira and dark cherry reduction, herbed couscous, harissa crema, mint, and fried arugula leaves.

Whiskey Pairing
World Whiskey
12 YR · 86 Proof

A sophisticated nose of raisins, dates, and dark stewed fruit, brightening into melon, floral notes, and elegant wood spice.

4

Two-Bone Lacquered Pork Rib

Espresso-infused WhistlePig barrel-aged maple glaze, stone-ground grits, and pickled red onion.

Whiskey Pairing
Snout-to-Tail
10 YR Bourbon · 88 Proof

Sweet honey and ripe banana leading into oak-fired almonds, baked cornbread, pronounced toasted oak, butterscotch, and cedar.

5

Butter Sous Vide NY Strip Loin

Seared, with demi-glace, haricots verts, and crushed cashews.

Whiskey Pairing
Estate Oak
15 YR Rye · 92 Proof

Dense, wood-saturated elegance with deep caramel, burnt orange, and soft florals, yielding a creamy palate of stewed vanilla, butter chocolate, pepper, and crushed cashews.

The Plates
Prosciutto-Wrapped Fresh Fig course
I · Prosciutto-Wrapped Fresh Fig
Applewood Smoked Chicken Thigh course
II · Applewood Smoked Chicken Thigh
Pulled Lamb Shank course
III · Pulled Lamb Shank
Two-Bone Lacquered Pork Rib course
IV · Two-Bone Lacquered Pork Rib
Old fashioneds, prepared for arrival at Echo's Reserve
On Arrival Old fashioneds — built with Vermont maple syrup aged in WhistlePig barrels.

The People Behind the Evening

Every great tasting starts with the right people at the table — and behind it. This one was built around a single brand and a single night, designed to do justice to both.

Chef · Stone Grille & Taphouse
Chef Sean Austin
Co-designed all five courses to complement each WhistlePig expression.
Chef · Stone Grille & Taphouse
Chef Cory Santay
Co-designed and executed the menu service — every plate to the bar in step with the pour.
Distillery
WhistlePig · Shoreham, VT
Estate-grown rye on a 500-acre Vermont farm — the source of every pour on this menu.

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