Sonnenalp, Jefferson’s Bourbon pair up for dinner at Ludwig’s | VailDaily.com

Sonnenalp, Jefferson’s Bourbon pair up for dinner at Ludwig’s

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Trey (pictured here) and Chet Zoeller, father-and-son co-founders of Jefferson’s Bourbon, will bring their “ridiculously small batch bourbons” to Vail for a four-course paired dinner at Ludwig’s in the Sonnenalp Hotel.

VAIL — On Thursday, Trey and Chet Zoeller, father-and-son co-founders of Jefferson's Bourbon, will bring their "ridiculously small batch bourbons" to Vail for a four-course paired dinner at Ludwig's in the Sonnenalp Hotel.

Founded in 1997, Jefferson's focuses on making bourbons in very small batches, enabling the company to showcase the different flavors that result from the wood in each barrel. Chet Zoeller is a famed bourbon historian, and the pair aim to uphold tradition in their distilling process while always discovering new possibilities.

The menu, created by Sonnenalp Executive Chef Florian Schwarz and his team, includes dishes such as black tiger shrimp with tri-color peppercorn, Galliano butter sauce, brandy vanilla, polenta and orange segments paired with Jefferson's Reserve and oven-roasted venison with sweet potatoes, chestnuts and red cabbage paired with Jefferson's Groth Reserve Cask Finish.

Learn more about Jefferson's Bourbon at jeffersonsbourbon.com.

If you go …

What: Four-course Jefferson’s Bourbon dinner.

When: 6 p.m. Thursday, Feb. 25.

Where: Ludwig’s, Sonnenalp Hotel, 20 Vail Road, Vail.

Cost: $85 per person, plus tax and gratuity.

More information: Space is limited. View the menu online at ludwigsrestaurant.com, and call the Sonnenalp concierge to make reservations at 970-479-5429.