J. Henry & Sons
Saturday, August 4 @ 4pm
J. Henry & Sons is a family-run company that’s been making small batches of estate bourbon since 1946. Farmer/distiller Joe Henry uses his own heritage red corn for the mash, developed at the University of Wisconsin, along with rye and wheat grown on the farm. Each batch ages at least five years in the barn. J. Henry & Sons bourbons have received many awards over the years, including a Gold Medal in 2017 at the San Francisco World Spirits Competition. At the long table, we will raise a toast (maybe several toasts). Local farmers and a cheesemaker will contribute to the meal cooked by Chef Dan Fox, a 2018 James Beard semi-finalist for Best Chef: Midwest. This will be Chef Dan’s fourth dinner with OITF.