Whiskey Club No. 19

In the Field

Whiskey Club No. 19

Where craftsmanship, cuisine, and community converge.

January 23, 2026 | January 24, 2026

Pinehurst, North Carolina

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DAYS

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MINUTES

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The Local Palate, in partnership with Pinehurst, Southern Pines, Aberdeen CVB, invites guests to an exclusive, immersive weekend celebrating the artistry of whiskey and the culinary spirit of Pinehurst. Whiskey Club No. 19, taking place January 23–24, 2026, offers an intimate two-night experience that pairs exploration and education with the warmth of Southern hospitality.

The weekend begins at Brad Halling American Whiskey Ko., where oak and smoke set the tone for a relaxed evening of discovery. Guests will enjoy a guided tasting of the distillery’s portfolio—from a premium whiskey to a pistachio bourbon cream—while savoring whiskey-inspired fare and learning the nuances of the distilling process during a private tour of the facility.

On the second evening, the experience deepens with a collaborative multi-course dinner led by Chef Geoff Kenney of Pinehurst Resort and Chef Gabriel Pascuzzi of Portland, Oregon. Together, they’ll present a menu that bridges Southern tradition and modern technique, complemented by select whiskey and wine pairings. Designed for a small audience, this dinner invites guests to engage directly with the chefs and savor the interplay of flavor, story, and craft.

Join us for a weekend where every pour and plate tells the story of craftsmanship, connection, and the spirit of the South.

Whiskey Club No. 19 Packages

Full Weekend: Tickets + Accommodations

Immerse yourself fully in the Whiskey Club No. 19 experience with a two-night stay at the world-renowned Pinehurst Resort and access to both signature events.

Guests will arrive and check in on Friday, January 23, before being transported by complimentary shuttle to Brad Halling American Whiskey Ko. for an evening of guided tastings, distillery education, and oak-and-smoke inspired fare. After a restful night at the resort, Saturday morning begins with a complimentary breakfast, followed by a day at leisure. Weekend package holders receive exclusive access to reserve tee times on Courses No. 2 or No. 4, along with optional spa experiences and seasonal resort amenities.

That evening, guests will be shuttled to The Resort Clubhouse for the intimate multi-course collaborative dinner, featuring Chefs Thierry Debailleul and Gabriel Pascuzzi with curated wine and whiskey pairings. The weekend concludes on Sunday morning with a final complimentary breakfast before checkout.

This package is designed for those who want to savor the full journey—from the craft of the barrel to the artistry of the table—while enjoying the hospitality and heritage of Pinehurst.

Full Weekend: Tickets Only

For guests who prefer to arrange their own stay, this package provides complete access to both Whiskey Club No. 19 signature experiences. Ideal for guests looking to tailor their own travel arrangements while still experiencing the full depth, flavor, and storytelling at the heart of Whiskey Club No. 19.

BHAWK Guided Tasting + Distillery Tour

An intimate evening inside the state-of-the-art Brad Halling American Whiskey Ko. distillery, where guests will explore the craft, character, and story behind BHAWK’s spirits. The event begins with a welcome cocktail reception before guests divide into small groups for a guided tasting of the distillery’s portfolio and a behind-the-scenes tour of the production floor. Each segment lasts 45 minutes, offering time for questions, conversation, and deeper engagement with the distilling process.

Designed for close connection with the makers and their craft, this event is limited to 75 guests.

Pinehurst Resort Multi-Course Dinner

An immersive culinary experience led collaboratively by Pinehurst Resort Executive Chef Geoff Kenney and Top Chef alum Gabriel Pascuzzi. The night opens with a welcome cocktail before guests are seated for a multi-course dinner with wine service, thoughtfully designed to explore the interplay of oak, smoke, and Southern expression. Each course is crafted to highlight seasonal ingredients, regional nuance, and the chefs’ shared devotion to technique and storytelling.

Designed for an intimate celebration of craft and collaboration, this event is limited to 100 guests.