High West Bourbon Dinner

Join us for an exclusive whiskey tasting experience featuring High West, including BVI's private barrel, paired with a four-course dinner.
About this Event

Join us for an exceptional evening celebrating the bold character and craftsmanship of High West Whiskey.

The evening begins with a welcome reception, followed by an expertly prepared four-course dinner, with each course thoughtfully paired with a distinctive High West whiskey selection.

Guests will experience five unique expressions from High West, including Bedford Village Inn's exclusive Calvados Barrel, released earlier this year. From the distinctive character of Double Rye to the rich complexity of The Prisoner's Share, each selection offers an opportunity to explore the artistry of whiskey making.

Set within the Charolais Room at The Grand, this intimate dining experience brings together exceptional cuisine, distinctive whiskeys, and great company.

Event Details

• Date: Wednesday, November 4, 2026
• Time: 6:00 PM
• Location: Charolais Room at The Grand, Bedford Village Inn
• Price: $125++ per guest (plus applicable tax and gratuity)
• Includes: Welcome reception, four plated courses, and five High West whiskey selections
• Reservations: Required
• Age Requirement: 21+ only

Seating Arrangements

Guests will be seated at shared tables of eight to encourage camaraderie among fellow bourbon enthusiasts. If you would like to be seated with specific guests, seating requests may be submitted upon receipt of your email confirmation. We will do our best to accommodate requests.

Please note: All ticket purchases are non-refundable.

Make an Evening of It

Extend your experience with an overnight stay at Bedford Village Inn. Our luxurious accommodations offer the perfect retreat following an evening of exceptional dining and whiskey tasting. A link to book your overnight stay will be included in your event confirmation email.

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PASSED HORS D'OEUVRES

Paired with High West Double Rye

FOIE GRAS TORCHON

Roasted Apple, Pickled Mustard, Toasted Brioche

MANCHEGO

Quince Jam, Marcona Almond

CAULIFLOWER VELOUTÉ

Golden Raisin, Dried Olive, Candied Almond

COLD SMOKED TUNA

Asian Pear, Fresno Chile, Avocado Mousse, Wonton

FIRST COURSE | BABY ROMAINE SALAD

Paired with High West Bottled in Bond

Charred Carrots, Pickled Red Onion, Blistered Tomato, Asiago Breadcrumbs, Buttermilk Herb Dressing

SECOND COURSE | DUNK'S MUSHROOM TART

Paired with High West Campfire

Pâte Brisée, House Bacon, Grilled Artichokes, Truffle Butter, Frisée, Pickled Shallot, Toasted Hazelnut

THIRD COURSE | BRAISED BEEF SHORT RIB

Paired with BVI Calvados Barrel

Brown Butter Pommes Purée, Roasted Carrot and Parsnip, Roasted Chestnut, Smoked Onion Jus

FOURTH COURSE | DARK CHOCOLATE POT DE CRÈME

Paired with High West The Prisoner's Share

Sour Cherry Fluid Gel, Bourbon Vanilla Chantilly, Chocolate Malt Crumble