From grain to bottle! Joe and Liz Henry grow the wheat, rye and corn for their bourbon right on their estate outside Madison. The heirloom variety of red corn they use, developed at the University of Wisconsin in 1939, probably has something to do with the long list of awards and accolades they’ve received for their whiskey over the years.
Our farm tour will take us around the winding waves of grain and into the distillery where we’ll learn all about the bourbon-making process and sample from their stills.
Guest chef Dan Fox is back for an encore to last year’s celebration of summer vegetables, local cheese and heritage pork. Dan has a passion for pigs. In 2011, he founded Fox Heritage Farms to raise heritage pork breeds for his restaurant and other chefs across the state.