Drew Mayville Bourbon Dinner
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THE RARE AND ELITE SERIES PRESENTS
An Evening with Buffalo Trace Master Blender Drew Mayville
The Chef’s Table welcomes Drew Mayville, Master Blender and Director of Quality for Buffalo Trace Distillery, for an intimate evening built around exceptional bourbon, great food and the stories behind some of America’s most sought-after whiskey.
Mayville has spent more than 40 years in the spirits industry and has worked hands-on with Buffalo Trace’s award-winning portfolio since joining Sazerac in 2004. But his job goes well beyond blending: he is also Director of Quality, an ASQ-certified Quality Engineer, and has helped oversee the consistency and character of spirits produced throughout Sazerac. In 2025, the World Whiskies Awards named him American Whiskey Brand Ambassador of the Year.
A Serious Bourbon Lineup:
Buffalo Trace Barrel Select
The evening begins close to home with the Buffalo Trace Touch of Italy Barrel Select. A barrel select means this isn’t simply standard Buffalo Trace pulled from inventory: representatives from Touch of Italy selected a specific individual barrel for its particular flavor profile, and the whiskey from that barrel was bottled as Touch of Italy’s private selection. It’s a unique expression of Buffalo Trace tied directly to Touch of Italy.
Blanton’s Gold
Blanton’s Gold is the bolder, 103-proof sibling of the bourbon that helped launch the modern single-barrel movement. Blanton’s debuted in 1984 as the world’s first commercially marketed single-barrel bourbon, while Gold Edition was originally reserved for international markets before finally reaching the United States in 2020.
W.L. Weller C.Y.P.B.
Weller C.Y.P.B. — Craft Your Perfect Bourbon has one of the more unusual origin stories in whiskey. Buffalo Trace asked bourbon drinkers to design their “perfect bourbon,” and more than 100,000 people participated. Their collective choices resulted in this 95-proof wheated bourbon — making C.Y.P.B. a whiskey quite literally influenced by the people who drink it.
E.H. Taylor Antique Collection
E.H. Taylor Antique Collection takes the evening into another level of American whiskey history. Colonel Edmund Haynes Taylor Jr. was one of bourbon’s great innovators and an early advocate for quality standards in whiskey production. His influence helped lead to the Bottled-in-Bond Act of 1897, one of America’s earliest consumer-protection laws and a landmark moment for the bourbon industry.
George T. Stagg
Then comes one of the true heavyweights of the Buffalo Trace Antique Collection: George T. Stagg. Released annually in extremely limited quantities, Stagg is an uncut, unfiltered bourbon bottled at barrel strength. It’s big, bold and unapologetic — the kind of whiskey that has helped make the annual Antique Collection one of the most anticipated releases in American bourbon.
And Then There’s Dinner.
Chef’s Table isn’t letting the bourbon have all the fun.
The five-course menu opens with Focaccia Ripiena, wood-fired stuffed focaccia layered with prosciutto, tomato, arugula, Robiola cheese and balsamic glaze.
Next comes Chivalade with Broccoli Rabe, featuring parsley lamb sausage, broccoli rabe and Pecorino.
The third course puts an Italian spin on a Southern classic with Italian Shrimp & Grits — rustic Italian sausage and colossal shrimp served with polenta.
Then comes the centerpiece:
40-Day Dry-Aged Prime Ribeye.
Forty days of dry aging concentrates the beef’s flavor while natural enzymatic activity transforms its texture, creating the deep, intensely beefy character that simply can’t be duplicated with a conventional steak.
And because a bourbon dinner deserves an appropriate ending, dessert becomes The Bourbon Split, created by Bourbon Steward Michael Stanley — America’s native spirit meeting America’s favorite ice cream-shop classic.
Five courses. Five exceptional bourbons. One very rare evening at The Chef’s Table.
An Evening with Buffalo Trace Master Blender Drew Mayville
The Chef’s Table welcomes Drew Mayville, Master Blender and Director of Quality for Buffalo Trace Distillery, for an intimate evening built around exceptional bourbon, great food and the stories behind some of America’s most sought-after whiskey.
Mayville has spent more than 40 years in the spirits industry and has worked hands-on with Buffalo Trace’s award-winning portfolio since joining Sazerac in 2004. But his job goes well beyond blending: he is also Director of Quality, an ASQ-certified Quality Engineer, and has helped oversee the consistency and character of spirits produced throughout Sazerac. In 2025, the World Whiskies Awards named him American Whiskey Brand Ambassador of the Year.
A Serious Bourbon Lineup:
Buffalo Trace Barrel Select
The evening begins close to home with the Buffalo Trace Touch of Italy Barrel Select. A barrel select means this isn’t simply standard Buffalo Trace pulled from inventory: representatives from Touch of Italy selected a specific individual barrel for its particular flavor profile, and the whiskey from that barrel was bottled as Touch of Italy’s private selection. It’s a unique expression of Buffalo Trace tied directly to Touch of Italy.
Blanton’s Gold
Blanton’s Gold is the bolder, 103-proof sibling of the bourbon that helped launch the modern single-barrel movement. Blanton’s debuted in 1984 as the world’s first commercially marketed single-barrel bourbon, while Gold Edition was originally reserved for international markets before finally reaching the United States in 2020.
W.L. Weller C.Y.P.B.
Weller C.Y.P.B. — Craft Your Perfect Bourbon has one of the more unusual origin stories in whiskey. Buffalo Trace asked bourbon drinkers to design their “perfect bourbon,” and more than 100,000 people participated. Their collective choices resulted in this 95-proof wheated bourbon — making C.Y.P.B. a whiskey quite literally influenced by the people who drink it.
E.H. Taylor Antique Collection
E.H. Taylor Antique Collection takes the evening into another level of American whiskey history. Colonel Edmund Haynes Taylor Jr. was one of bourbon’s great innovators and an early advocate for quality standards in whiskey production. His influence helped lead to the Bottled-in-Bond Act of 1897, one of America’s earliest consumer-protection laws and a landmark moment for the bourbon industry.
George T. Stagg
Then comes one of the true heavyweights of the Buffalo Trace Antique Collection: George T. Stagg. Released annually in extremely limited quantities, Stagg is an uncut, unfiltered bourbon bottled at barrel strength. It’s big, bold and unapologetic — the kind of whiskey that has helped make the annual Antique Collection one of the most anticipated releases in American bourbon.
And Then There’s Dinner.
Chef’s Table isn’t letting the bourbon have all the fun.
The five-course menu opens with Focaccia Ripiena, wood-fired stuffed focaccia layered with prosciutto, tomato, arugula, Robiola cheese and balsamic glaze.
Next comes Chivalade with Broccoli Rabe, featuring parsley lamb sausage, broccoli rabe and Pecorino.
The third course puts an Italian spin on a Southern classic with Italian Shrimp & Grits — rustic Italian sausage and colossal shrimp served with polenta.
Then comes the centerpiece:
40-Day Dry-Aged Prime Ribeye.
Forty days of dry aging concentrates the beef’s flavor while natural enzymatic activity transforms its texture, creating the deep, intensely beefy character that simply can’t be duplicated with a conventional steak.
And because a bourbon dinner deserves an appropriate ending, dessert becomes The Bourbon Split, created by Bourbon Steward Michael Stanley — America’s native spirit meeting America’s favorite ice cream-shop classic.
Five courses. Five exceptional bourbons. One very rare evening at The Chef’s Table.
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Where is it happening?
19724 Coastal Highway, Rehoboth Beach, DE, United States, Delaware 30248
Event Location & Nearby Stays:
Know what’s Happening Next — before everyone else does.
Host or PublisherThe Chefs Table Rehoboth
