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Recap: Whiskey After Dark York County 2025

By: The Local Palate

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Each year, anticipation builds around one of York County’s most sought-after events for whiskey lovers: Whiskey After Dark. Presented by The Local Palate in partnership with Visit York County and Breakthru Beverage, the evening brought together an exceptional lineup of world-class whiskey brands and some of the region’s most talented chefs.

This year raised the bar with more brand tastings than ever before, elevated chef pairings, and handcrafted specialty cocktails from partners of The Local Palate Marketplace. Guests sipped, savored, and explored a thoughtfully curated experience that celebrated the depth and diversity of whiskey.

Our Best Bites, Sips, and Takeaways

Maggie Ward | Production Manager

Best Bite: Chef Lex Druhan of 300 East brought us the sweetest treat in the form of a toasted rye bread pudding topped with a warm whiskey toffee sauce tying it back to the essence of Whiskey After Dark. Chef garnished with a caramelized sweet potato and sweet potato hay bringing a savory component to the dish that made for the perfect last bite of the evening for me.

Best Sip: After all my years of attending Whiskey After Darks across the South, I always find my way back to the Woodford Reserve. The smoothness of the favored brand never disappoints!

Top Takeaway: The educational component of the event stands out when you see the interaction between brand ambassadors and guests. To watch guests learning about their favorite brands, their flavor profiles, and the way they are made, is deeply inspiring for the future of the industry.

Carly Semack | Events & Sponsorships Manager

Best Bite: True to my palate, the standout bite of the evening came from chef Shai Fargian of YAFO Kitchen and Calle Sol: his Cuban fried rice. The soulful fusion of flavors between the roasted léchon, caramelized pineapples, and yuma yuma sauce delivered an experience that was both comforting and unexpectedly bold. The dish’s deep, natural richness and complimenting garnishes struck a harmonious balance with the evening’s spirits, enhancing the various flavor profiles without overpowering them.

Best Sip: Admittedly, I’m no bourbon connoisseur. But Bardstown Bourbon? That was a standout. From the first sip, it delivered a smooth and sweet introduction that quickly unfolded into richer, more layered notes that bourbon lovers rave about. It felt like a guided tour through the flavor hallmarks of a good pour, even for someone still learning the map.

Top Takeaway: The whiskey community, much like the spirit itself, is so masterfully blended. Once a year, this night brings together seasoned connoisseurs and curious newcomers alike. What makes this event stand out is its seamless fusion of education and hospitality: guests are invited not just to learn, but to connect, savor, and celebrate.

Olivia Cooper | Digital Marketing Manager

Best Bite: All of the chefs brought their A- game to the event, making it nearly impossible to choose a favorite. But if I had to pick just one, it would be the tamale from chef Chris Melton of the Flipside Restaurant. Wrapped in tender grape leaves (a non-traditional twist I loved) it was paired with a rich, dark mole and topped with peppery arugula and bright pickled onions. The balance of tangy and savory flavors had me going back for seconds.

Best Sip: One of the standout pours of the night was the signature cocktail from Daysol Coffee Lab, made with bourbon and their Wanderlust Cold Brew. It had just the right balance of smooth and slightly bitter flavor with just a touch of sweetness from Demerara syrup.

Top Takeaway: While whiskey took center stage, the wine selections held their own. A peachy-pink sparkling rosé from Drop of Sunshine caught my eye—a crisp, refreshing contrast to the richer spirits on offer in the tasting rooms.

Sofia Maneth | Marketplace Sales & Marketing Associate

Best Bite: The toasted rye bread pudding with warm whiskey toffee sauce, caramelized sweet potato, and this delicate, crunchy sweet potato hay on top (made by pastry chef Lex Druhan and sous chef Finn Valbuena) was easily the most unforgettable thing I ate. The sweet potato element was so unexpected but totally made the dish. It wasn’t just dessert—somehow it was better. It was layered, warm, textured, a little earthy, and rich without being heavy. The kind of bite that makes you close your eyes for a second. Like a warm hug that you taste.

Best Sip: Woodford Reserve was already a favorite of mine, but then Oliver Pluff & Co. showed up with their Hot Toddy mix and completely elevated the moment. The smell alone was enough to stop people in their tracks. Warm spices, honey, a little citrus… it made the whole venue smell like comfort. People lit up when they got a whiff and came straight over. Easily the coziest cocktail of the day.

Top Takeaway: This event means a lot to people. It’s not just a weekend—it’s the weekend. So many guests were returning, sharing stories from past years, and already making plans for next time. It’s wonderful to see how Whiskey After Dark has created friend groups and brings like-minded people together for an unforgettable experience.