Cork to Fork

Kooky Canuck  (Memphis)

Just a short walk from the world-famous Beale St. in Memphis, Kooky Canuck is a beloved burger joint that salutes The Great White North, but they’ve never forgotten their Tennessee roots. They have partnered with their neighbors at Old Dominick Distillery to create two special menu items in addition to a Memphis Old Fashioned. The cocktail is made with Old Dominick Straight Tennessee Whiskey plus chocolate bitters, sorghum syrup and a cherry. The Canadian Burger includes a juicy patty, Ontario-style peameal bacon, sauteed onions and a tangy barbecue sauce made with Old Dominick. Finish off your meal with a slab of maple bread pudding topped with Cask-strength Bourbon from Old Dominick for a culinary tour of the best of Memphis and our neighbors to the north.

Amelia Gene’s  (Memphis)

Old Dominick also makes an appearance at Amelia Gene’s, an ingredient-driven downtown restaurant in the former ironworks building that fabricated the Bluff City’s manhole covers a century ago. Make sure to save room for dessert after a meal of internationally-inspired contemporary cuisine, because the last course is where Old Dominick’s 100-proof Bonded Tennessee Whiskey steps into the spotlight.

Enjoy the smooth whiskey as part of an ice cream sundae with house-made whiskey ice cream, caramel, candied pecans and a brandied cherry, or as a nod to the traditional Italian affogato with that same ice cream splashed with bracing espresso.

The Peabody  (Memphis)

The grande dame of Memphis hotels is The Peabody, and the luxury property has had a special relationship with Jack Daniel’s for almost a century. Not only does The Peabody frequently select special private barrels to serve in their bars and restaurants, but some of the famous Peabody ducks who parade twice a day through the lobby have been lucky enough to retire to the pond at the Lynchburg distillery, where they can enjoy the same limestone cave spring water that has made Old No. 7 famous.

As part of the special partnership between hotel and distillery, The Peabody’s Capriccio Grill offers specials like “A Night with Jack,” featuring sauteed shrimp with Jack Daniel’s rye whisky glaze, pork tenderloin marinated in No. 7 sauce and beef filets accented with Single Barrel sauce. Other Jack Daniel’s products are showcased in a pork tenderloin plate marinated in Gentle Jack and served with No. 7-glazed sweet potato casserole.  A BBQ Jack Daniel’s pizza combines the signature products of Memphis and Lynchburg with grilled chicken and JD BBQ sauce.

Three Casks at BNA  (Nashville)

Whether you’re just arriving or headed home after an enjoyable trip touring the Tennessee Whiskey Trail, Three Casks at the Nashville International Airport is the place for your first or last taste of Volunteer State spirits. The restaurant partners with the Tennessee Whiskey Trail to offer several spirits-infused products, including a decadent salted caramel chocolate French toast dish with Old Forge French Toast Moonshine-infused maple cream cheese. That same cream cheese is available as a dip for a large pretzel coated with butter and dusted with a brown sugar/cinnamon mix.

More substantial options are also available at Three Casks like an order of sweet and spicy chicken wings tossed in a habanero/Old Forge Peach Moonshine sauce or an order of tortilla chips served with beer cheese sauce, pickled vegetables and a drizzle of Old Smoky Apple Pie Moonshine barbecue sauce. Old Smoky’s “apple sauce” also shows up atop an order of smoked gouda mac n’ cheese topped with pulled pork, fried onions and peppadew sweet peppers that will all but ensure you sleep through the movie on your flight! Tennessee-based spirits are also included in some ingredients and condiments at Tennessee Crafthouse, including the Jack Daniel’s-infused pickles on the Nashville hot chicken flatbread and the thick-cut Clayton James Whiskey-infused bacon on the TC Craft cheeseburger. There’s really something to drink in almost every bite.

Goo Goo Shop  (Nashville)

Goo Goo has been a beloved Nashville confection for over a century, and they feature Tennessee distilleries in two delicious chocolate bonbons at their candy shop just off Lower Broad in downtown Nashville. Their Red Hot Chicken bonbon doesn’t really have any poultry in it, but it does offer the kick of TN Legend cinnamon whiskey caramel and a hot chicken spice ganache, all covered in milk chocolate. The Boot Heel Buzz bonbon is a little tamer, but no less delicious, thanks to the addition of a Stable Reserve coffee cream liqueur ganache covered in milk chocolate.

The Restaurant at Nelson’s Green Brier  (Nashville)

In addition to making some fine spirits and serving as a frequent filming location for the ABC series, “Nashville 911,” Nelson’s Green Brier Distillery also plays home to a pretty fantastic restaurant that infuses their own whiskeys into their menu. The whiskey onion gratinée is like a French onion soup with the volume turned up because it’s Music City. This hearty soup features NGB Tennessee Whiskey cooked down with house-made beef broth served in a bowl loaded with gooey, melted Comté cheese.

They also offer a skillet bourbon banana bread during brunch service that is made using their high-rye content Reserve Bourbon mixed into a spiced banana batter and baked to order with caramelized bananas and crème anglaise. It pairs well with Nelson’s punnily named “Brierish Coffee.”

Tenn at Holston House  (Nashville)

Holston House is a cool retro hotel with an Art Deco vibe in the middle of Nashville’s urban core, steps from the honky tonks of Broadway. The property harkens back to a century of history at its speakeasy-type bar, BarTENN, where they show off two local Tennessee Whiskey Trail members as part of the food menu. Nashville Barrel Company contributes some of their award-winning bourbon to glaze an order of crispy chicken bites served with pickled Fresno chiles which also have a bite. The bar’s smashburger comes with comeback sauce, a Mississippi specialty that exists somewhere between a Louisiana remoulade and Thousand Island dressing. This particular comeback sauce is made using Ole Smoky Moonshine pickles for a little extra zang!

Holston House’s flagship restaurant is TENN Restaurant, a cozy comfort food spot. For a spicy taste of Music City, order the Nashville hot chicken and waffles with Nelson’s Green Brier whiskey-spiked maple syrup.

Deacon’s New South  (Nashville)

Deacon’s New South makes its home on the first floor of the L&C Tower, once the tallest skyscraper in the Southeast (until those show-offs in Atlanta built a taller one four years later.)

The building still stands out in Nashville’s now-crowded skyline, but the main reason people visit is to enjoy the contemporary Southern cuisine at Deacon’s. The restaurant features dry-aged beef, including in the steakhouse beef blend that is used in their Steakhouse Burger. The 10-ounce patty is served on a toasted sesame bun with spicy pimento cheese, comeback sauce and a delectable bacon jam made with Nelson’s Green Brier Bourbon. The shoestring fries on the side are a delightful bonus.

Peg Leg Porker  (Nashville)

Carey Bringle, the founder and namesake of Peg Leg Porker is a renaissance man. Not only is he a championship-winning pitmaster who has appeared on multiple television cooking competition shows, but he also owns three restaurants and a spirits company. His Peg Leg Porker Tennessee Straight Bourbon was named “World’s Best Whiskey” at the 2023 Tasting Alliance World Championship after winning multiple double gold medals. Bringle is proud of that accomplishment, but he doesn’t think that his whiskey is too precious to use in the recipe for his Bananas Foster fried pie, glazed with whiskey sauce and served with bourbon bacon jam. That’s a million-dollar pie, right there!

Urban Grub  (Nashville)

Urban Grub is a stalwart in the rapidly growing 12 South neighborhood of Nashville, a favorite dining destination since 2012. The restaurant focuses on Southern food, including Gulf seafood and an in-house charcuterie program for smoking and curing meats and sausages. The restaurant has partnered with Big Machine Distillery for Cork to Fork, offering three dishes that feature Borchetta Red Corn Reserve Bourbon. The unique whiskey shows up in the smoked peaches that adorn a double-cup pork chop plate, in the Calabrian chili butter that spices up an order of wood-fired oysters, and also as an ingredient in the milk chocolate mousse that tops the Chocolate Old Fashioned dessert dish.

Buttermilk Ranch  (Nashville)

There’s almost always a line to get into Buttermilk Ranch in Nashville’s bustling 12 South neighborhood, but that’s a good sign. The food that awaits at the other end of that line is fantastic, and the queue usually moves fairly fast. Hold out and be rewarded with a

TN Apple Whiskey Turkey Club featuring Corsair Distillery’s Triple Smoke Apple Bacon Jam (which the restaurant also sells in retail jars.) The triple-decker sandwich features house-smoked turkey breast, brie cheese, romaine hearts, Granny Smith apple slices, house-cured bacon and Duke’s mayonnaise on a buttery toasted brioche. The condiment is what puts this sandwich over the top, made with fresh apples, bacon, sweet Vidalia onions and a little brown sugar cooked low and slow until it reaches a luscious jammy consistency before being finished with a kiss of Corsair’s Triple Smoke Whiskey.

Frothy Monkey  (Nashville)

Frothy Monkey is a popular Nashville-based coffee chain with locations around Music City and as far away as Chattanooga and Alabama. Their coffee roasters are very talented, but don’t sleep on the food menu at Frothy. Serving from brunch through dinner, Frothy Monkey has decided to add a special small plate as part of Cork to Fork. They’re offering whiskey chai barbecue chicken skewers with Nelson’s Green Brier Whiskey sauce and pickles on the side.

The Restaurant at Old Glory Distilling  (Clarksville)

Clarksville’s drinking and dining scene took a big step forward when Old Glory Distilling opened an attractive restaurant and huge outdoor space at the distillery. Rather than just adding some of their products to a few dishes, the kitchen and the distillery have thoughtfully collaborated to incorporate the heart of Old Glory throughout the menu. Barbecue meats are smoked over oak barrel staves, and the distillery’s spirits are incorporated into almost a dozen dishes and ingredients in the menu, including Bread and Butter Gin Pickles, Gin-Pickled Red Onions, Bourbon BBQ Sauce and White Rum BBQ Sauce.

You’ll also discover Old Glory spirits as part of dishes like bourbon butter mushrooms, blueberry lemon bread made with their Blueberry Lemonade Smooth Shine, a smoked bourbon bacon burger, a giant cinnamon roll with bourbon honey butter and stuffed chocolate bread with bourbon-macerated strawberries. No other distillery on the Whiskey Trail showcases their products in more food items than Old Glory.

The Coffee House Franklin  (Franklin)

Buying a souvenir from the bottleshop at a distillery visit along the Tennessee Whiskey Trail makes for a great memento of your trip, but The Coffee House in Franklin sells medium-roast coffee that lets you take a little piece of two distilleries home with you. They sell one-pound bags of flavored coffees made from beans that have been aged in Stable Reserve whiskey barrels for a double shot of Tennessee goodness.

McCreary’s Irish Pub  (Franklin)

Stable Reserve also makes several menu appearances at McCreary’s Irish Pub. With two locations in Franklin and Columbia, McCreary’s is a popular destination for Irish food and music. One of their most popular desserts is a slab of homemade cinnamon-raisin bread topped with a scoop of vanilla ice cream and a delicious drizzle of Stable Reserve Coffee Cream Liqueur made using locally-roasted cold brew coffee and Stable Reserve whiskey. The liqueur is also the star of McCreary’s Irish Coffee and their take on an affogato that they call a Bourbon & Blarney. Poured over a scoop of vanilla and topped with a swath of chocolate sauce and three espresso beans, it will make you forget all about espresso martinis.

Franklin Bakehouse  (Franklin)

After the distilling process is over, many distilleries will offer the leftover grain mash to farmers to use as animal feed, but at Leiper’s Fork, they have allied with Franklin Bakehouse for an ingenious and delectable way to deal with the spent grains. The bakers use the mash in the recipes for their Sour Mash sourdough loaves, focaccia, baguettes and English muffins. Not only does the grain add a nice punch of flavor to the breads, but it helps to minimize the environmental impact of dealing with disposing of leftover grains. Sorry about that, cows!

Scout’s Pub  (Franklin)

Scout’s Pub on Front Street in Franklin’s Westhaven neighborhood is known for great cocktails, craft drafts and an eclectic menu of Southern and internationally-inspired foods. End your meal with an indulgent bourbon sugar crème brûlée made with Leiper’s Fork Bourbon under a crust of torched sugar and served with berries and candied almonds. You know it’s fancy because it has all those accent marks and a circumflex over the name of the dish.

Hattie Jane’s Creamery  (Columbia)

Hattie Jane’s is a small-batch creamery with scoop shop locations around Middle Tennessee. They remain true to their Tennessee roots with their contribution to Cork to Fork — a combination of two iconic brands. For a true taste of the state, grab a scoop of Goo Goo & Jack ice cream made with Tennessee Whiskey ice cream, crumbled Goo Goo clusters, fudge and a caramel ripple.

Prime & Pint Butchery & Public House  (Columbia)

Prime & Pint is a hidden gem in Columbia, a contemporary farm-to-table steakhouse. The kitchen carves and cooks premium steaks from regional ranchers for dining in or taking home, and they’ve created a special Jack Daniel’s Tennessee Whiskey steak sauce that is the ideal accompaniment to the dry-aged Bear Creek Farm ribeye, or really any steak on the menu. They also recommend pairing your steak with a Lynchburg Old Fashioned or a Lynchburg Smash for the full Jack experience.

Kitchen 218  (Pulaski)

Kitchen 218 is a family-owned pub in the heart of downtown Pulaski. Known for using quality ingredients and providing a convivial atmosphere, Kitchen 218 offers menu items you might not expect to find in a small town, but you should be happy that they are available. Since Lynchburg is less than an hour’s drive from Pulaski, Kitchen 218 has teamed up with Jack Daniel’s to infuse the famous Old No. 7 Tennessee Whiskey into two menu items. Jack Black is a main ingredient in the whiskey ginger sauce that accompanies Kitchen 218’s Thai lettuce shooter and in Mama Gleason’s egg rolls that are stuffed with smoked pork and kimchi-style collard greens. Jack’s Tennessee Honey is also part of a honey crème anglaise drizzled over a whiskey bread puddin’ dessert.

StoryBrook Farms Eatery  (Pulaski)

Open for breakfast, lunch and dinner all week, plus a really popular Sunday brunch, Story Brook Farms Eatery is a lovely little bistro in downtown Pulaski. The menu runs from casual to upscale, and the atmosphere is vibrant. They are also fans of Jack Daniel’s and feature the distillery’s products in several cocktails as well as a main dish and a dessert. Order up a Jack Smash, a delicious Gentleman Jack cocktail made with homemade honey syrup, lemon juice and pear liqueur and pair it with two other Jack-infused menu items. The cedar & citrus salmon filet with whiskey glaze has Old No.7 in the citrus reduction, and the Southern whiskey chocolate pecan pie à la mode dessert features a handcrafted pie with little hints of chocolate, house-made vanilla ice cream and a Jack Daniel’s chocolate drizzle.

Glass Hollow Table & Tavern  (Shelbyville)

The best word to describe Glass Hollow Table & Tavern in Shelbyville is “eclectic.” Their brand of elevated casual cuisine takes inspiration from Southern food, Cajun traditions and Italian flavors, so it’s no surprise that the restaurant has chosen three different Tennessee Whiskey Trail members to showcase as part of Cork to Fork.

Whiskey Triangles are grilled toast points topped with tender sliced steak and a Jack Daniel’s Tennessee Honey whiskey cream sauce. That same sauce appears as an accent for a bone-in pork chop dish. The vodka in Glass Hollow’s penne alla vodka comes from Big Machine Distilling, and George Dickel Tennessee Whiskey is a big part of the maple-bourbon sweet potatoes side dish as well as the bourbon bread pudding for dessert.

Grindstone Cowboy  (Shelbyville)

With locations in Shelbyville and Eagleville, Grindstone Cowboy is a family-owned restaurant and bar that attracts musical acts from Nashville to perform in front of large crowds every weekend. Serving fantastic coffee, breakfast bowls and Southern classics during the morning and soups, sandwiches and wraps during the rest of the operating hours, Grindstone Cowboy is an all-day destination. For Cork to Fork, the kitchen has leveled up their apple-cinnamon roll by adding Jack Daniel’s Tennessee Whiskey to the sticky syrup and introduced a new bandito burger made from a proprietary three-meat burger blend glazed in George Dickel and topped with crispy onions and bacon. At the bar, patrons can order a Buckaroo, which is basically a smoked Old Fashioned made with Dickel. Giddy-up!

Peaceful Side Brewery  (Maryville)

This craft brewery and kitchen in Maryville embraces the Smoky Mountain vibe of the surrounding area and offers a comfortable place for friends and neighbors to gather for award-winning beers and fantastic pub grub. Peaceful Side has a sister taproom in nearby Townsend, so they chose Townsend-based Company Distilling as their partner for Cork to Fork. The Peaceful Side kitchen has created a deeply caramelized burnt sugar barbecue sauce  highlighting the smoky, oaky notes of Company Straight Bourbon Whiskey. That sauce is featured as a glaze on crispy chicken wings and as a sauce atop a smash burger with sharp white cheddar and crispy onions.

The Appalachian Bistro at Dancing Bear Lodge  (Townsend)

The flagship restaurant at the lovely Dancing Bear Lodge in Townsend is a leader in modern Appalachian cuisine. Focusing on preserving traditional flavors, techniques and ingredients while also creating brand new dishes, The Appalachian Bistro builds its menu around fresh produce from the property’s private gardens as well as local farmers. They have gone local with their choice of Cork to Fork partners, too, partnering with Company Distilling to add their Straight Bourbon Whiskey to a sweet blackberry barbecue sauce for a slow-smoked and roasted Duroc pork belly dish served with creamy parsnip puree, kilt cabbage and apple slaw, and pickled blackberries. Company’s bourbon also shows up as a modifier for the cream cheese crème anglaise atop a luxurious cinnamon-bourbon bread pudding dessert.

Bella  (Maryville)

The menu at Bella in Maryville certainly reads like an Italian restaurant, but they’re not afraid to serve up a ribeye steak with truffle fries if that’s what a diner is seeking. Pasta is definitely the headliner, though, especially a dramatic presentation of fettuccine flambéed tableside over a wheel of grana padano cheese. As part of Cork to Fork, Bella has decided to bring a little East Tennessee to Italy, and vice versa. Allowing the ingredients to shine, the kitchen has opted to offer penne alla vodka with housemade pasta, pecorino cheese, fresh basil grown on a local farm named Special Growers that employs 40 year-round staff with disabilities, and a sauce made using Company Distilling’s Nothing Vodka.

Raven Steakhouse & Lounge  (Maryville)

Raven Steakhouse & Lounge is a premiere dinner destination in downtown Maryville. Only open for dinner, the intimate dining room offers an opportunity for quiet conversation over luxurious meat and seafood options. A full bar and lengthy wine list offer complements to the cuisine, similar to how Company Distilling’s Maple Wood Finished Bourbon accentuates the flavors in the indulgent whiskey cake made with dates, whiskey anglaise, toffee sauce and housemade whipped cream.

Walnut Kitchen  (Maryville)

Walnut Kitchen has been taking guests on global culinary tours for almost 20 years, drawing inspiration from the culinary team’s own travels to inspire a menu of international delights. In the case of the kitchen’s Cork to Fork offering, they only had to travel as far as Chattanooga to find an innovative ingredient for their bourbon-glazed pork chops. Chattanooga Whiskey Company has been a leader in developing what they call a “Tennessee High Malt Bourbon” that contributes a complex sweetness to the glaze for the pork chop. The butterscotch and apricot notes in Chattanooga Whiskey 91 play nicely with the green apple and bacon chutney that accompanies the chops.

The pastry team at Walnut Kitchen has developed an ingenious caramel sauce using Company Distilling’s Cherrywood Rye that is a highlight of Mama’s Brownie, a dessert dish of warm cookie dough layered with a vanilla cheesecake center, accompanied by a scoop of vanilla bean ice cream.

Amici  (Maryville)

The idea behind Amici in Maryville is that the cuisine of Appalachia and Alpine food have connections through the mountains and the people that live in them. Since the Alps actually cross eight countries in Europe, there are plenty of opportunities for culinary inspiration. For Cork to Fork, the kitchen chose the Italian Alps as the model for a pan-seared salmon risotto, glazing the fish with a Company Distilling Bourbon and miso sauce and serving it with shrimp over lemon risotto with fresh herbs.

Foothills Milling Company  (Maryville)

This longtime Maryville favorite deftly walks the line between white tablecloth elegance and elevated cuisine with casual hospitality and a nod to the Appalachian work ethic embodied in the agricultural heritage of the mill itself. Foothills keeps it local with a Cork to Fork feature of a 10-ounce pork tenderloin spiced with a dry rub made from local coffee and finished with an orange sauce accented with Company Distilling’s Maple Bourbon.

Foothills Milling Cafe (Maryville)

Foothills Milling’s casual sister restaurant is a cafe that specializes in gourmet sandwiches, soups and salads. Their Cork to Fork offering uses Company Distilling’s Maple Bourbon two ways—infused into the bread & butter pickles that top corned beef and Swiss cheese baguette and also in the stone-ground mustard that provides a sweet/spicy kick to the sandwich.

Pickled Pig Kitchen at Two Doors Down (Maryville)

Pickled Pig Kitchen is the gastropub tenant of the Two Doors Down complex, an entertainment venue for music, food and drinks. The Pig’s menu of well-executed bar snacks, sandwiches, smoked meats and flatbread pizzas is ideal pre-concert or post-show fare, but there doesn’t have to be a band playing or karaoke night to enjoy a trip to Pickled Pig Kitchen. They have tasted and deconstructed Company Distilling’s Maple Bourbon to discover complementary flavors to add to their bourbon chili. The result is a hearty bowl of dark red kidney bean goodness with angus beef, peppers, onions, garlic, tomatoes, spices and a surprising addition—chocolate. Oh, and bourbon. There’s gotta be bourbon in bourbon chili.

Hot Rods 50’s Diner  (Alcoa)

For a nostalgic look back to the sock hop and car hop days of yore, drop into Hot Rod’s 50’s diner in Alcoa. Between the muscle car motif, glowing neon lights and pinball machines, you’ll feel like you’re on the set of “Happy Days” as you enjoy burgers, hoagies, gourmet hot dogs and Blue Plate specials. Shakes and malts from the soda fountain also set the time machine Back to the Future. Hot Rod’s Cork to Fork contribution is a bourbon burger, a steak patty with bacon and sharp cheddar plus onions that have been caramelized in Company Distilling’s Tennessee Whiskey Finished with Apple Wood.

Seasons 101  (Sevierville)

What do you get when you combine an Old Fashioned cocktail with a smoked pork tenderloin? Well, some people might say that you’d get your recommended daily allowance of awesomeness. While that might be true, at Seasons 101 in Sevierville the cocktail and the meat dish combine to create a sweet, spicy and smoky pork revelation. The kitchen smokes a bone-in pork loin over hickory wood and then glazes it with a orange brown sugar bourbon sauce made from Sid’s Select Butcher’s Bourbon courtesy of Old Tennessee Distilling Company in nearby Kodak, TN. The loin is served with Luxardo cherry compote to complete the Old Fashioned connection.

Junction 35 Spirits (Sevierville, Pigeon Forge)

Junction 35 Spirits was early in the game when it comes to connecting spirits and food. With two distillery/restaurants in Sevierville and Pigeon Forge, Junction 35 infuses their small batch spirits into their wing sauces with options like Honey Bourbon BBQ, Blackberry Moonshine and Peach Whiskey. That delicious Honey Bourbon BBQ sauce is also a part of many other plates on the Junction 35 food menu, including bbq nachos, Southern fried chicken salad, crispy chicken sandwich, the Barrel Burger and the Bacon Jam Burger. It’s also a fine option with any of the smoked meats that Junctions 35 offers, from pulled pork to beef brisket.

The Appalachian (Sevierville)

The epitome of fine dining in Sevierville, The Appalachian is known for cooking over live fire in an open hearth in the kitchen, so you know their beef and lamb dishes are sure to be outstanding. However, for Cork to Fork, the kitchen has chosen to focus on the dessert menu for their contribution to the statewide celebration of food and spirits. They’re offering a Strawberries and Cream Moonshine Crème Brûlée made with Sippin’ Cream from Sugarlands Distilling  Company. The bar at The Appalachian features a companion cocktail from Sugarland, the Blackberry Rambling made with Roaming Man Cask Strength Rye Whiskey with blackberries and elderflower.

General Morgan Inn/Brumley’s  (Greeneville)

The historic General Morgan Inn is the latest in a series of inns and taverns that have occupied the same spot in Greeneville since the 1790s. The elegant four-story hotel and conference center is also home to Brumley’s, a refined dining establishment with multiple dining rooms and an inviting lounge. The food revolves around regional seasonal specialities, so it can be subject to change. The kitchen has committed to keeping their Cork to Fork dish on the menu for a while, and it should be a popular order. The grilled bison meatloaf is lacquered with a barbecue sauce made from Tennessee Hills Distillery Bourbon finished in Madeira wine casks to add oak and hazelnut notes. The loaf is topped with crispy frayed onions like the type you might serve with a green bean casserole. Brumley’s is also featuring a Tennessee Bloom cocktail made with Tennessee Hills Blood Orange and Honey Whiskey with orange juice and rich Luxardo cherry juice.

The Red Fork  (Erwin)

Erwin’s The Red Fork is a casual neighborhood restaurant that takes advantage of the bounty from local farms in the surrounding area to create Appalachian comfort food. Offering a full bar plus both indoor and outdoor seating, The Red Fork is a cozy place to get yourself in the Smoky Mountain state of mind. A Folk Medicine cocktail might help with that, too, thanks to Chattanooga Whiskey 91, ginger-honey syrup, lemon and a spritz of atomized Scottish whisky. Enjoy your drink with a bourbon & bacon apple hand pie made with Tennessee Hills Green Label Bourbon, smoky Benton’s bacon, tart Granny Smith apples, spices and miso caramel.

Bellafina Chocolates  (Kingsport)

Bellafina Chocolates is a non-profit chocolatier that donates 100% of their net profits to organizations that help local families and children thrive in the Kingsport area. Among their line of meticulously decorated luxurious chocolate truffles is a Tennessee Hills Bourbon Truffle, made with the distillery’s Green Label Bourbon and a 60% dark chocolate ganache for a warm and complex finish.