From pairing dinners to learning experiences, the Collective helps bar and spirit professionals take their work to the next level.
An intimate group of local top-shelf bartenders were recently treated to three courses all made and paired with Woodford Reserve.
This dinner was the first in a series building up to the Woodford Reserve bartender symposium at Culinary Institute of America.
Bourbon, rye and everything nice come together in these incredible fall cocktails.
This recipe from Topher Mikels of Sons of Essex treats peaches to something a little more exotic and grown-up: Mezcal Creyente.
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