The JW Marriott Orlando Bonnet Creek recently sent two of its restaurant managers and sommeliers to Louisville, Kentucky, and Buffalo Trace Distillery to hand select a barrel of Eagle Rare whiskey just for the resort.
The tasters settled on Barrel #122 and the distillery siphoned the 10-year-old single barrel select bourbon into bottles stamped with a special label designating it as JW Marriott Bonnet Creek’s own. You can sample the whiskey now in any number of craft cocktails at the resort’s bars. Maybe try it in The Elite, bartender Samantha Deacy’s creation at the Sear + Sea lobby bar that she demonstrated for us in an episode of On the House.
(There’s probably a good chance you’ll get a taste at our upcoming Dinner Party at the resort’s rooftop bar, illume. Watch for an announcement of the date and details soon, but keep this in mind: The last time we did a Dinner Party at JW Marriott Orlando Bonnet Creek it sold out within 30 minutes of being announced in my newsletter.)
I’m certainly looking forward to trying it, but I’m curious about one thing. Did the tasters go through barrels 1 through 121 before coming to the winning one? If so, what can they tell us about the process, if they remember any of it?
