Château d’Yquem and Peket dè Houyeu Genever, at Eden Hill Restaurant – September 12th, 2016

Genever and Sauternes: an unexpected duo, connected by elegance and tradition.

 Join us for a creative event, in collaboration with sommelier Nick Davis of Medium Plus, bartender Leroy Thomas of Artisanal Imports and chef Maximillian Petty of Eden Hill Restaurant.

Sauternes is a wine of storied fame, often said to be infinite in lifespan. Hailing from the Bordeaux region and aged on new oak, few wines in the world can compare. With sweet juice concentrated by the botrytis cinerea ‘noble rot’ mold, Sauternes retains bright fruit and spice notes for decades. Château d’Yquem is the sole producer of Sauternes to be rated ‘Superior First Growth’, and we are proud to offer the heralded 1995 vintage for this tasting. With over 20 years of bottle age, its sweet nectar will offer an effuse bouquet of depth and richness.

Peket dè Houyeu Genever is the original style of Gin, the type from which all other gins owe lineage. First made by the Dutch, Genever also has strong ties in Belgium, which is where Peket’s Biercée Distillery is located. A more subtle use of juniper is employed compared to London Dry gin, with more emphasis on grainy malt tones. Oak aging is also used, specifically treatment in former Château d’Yquem Sauternes barrels. Often enjoyed neat, Peket is also well-suited to cocktails for the adventurous connoisseur.

The offering:

– A presentation on the production and history of Peket dè Houyeu Genever, and Château d’Yquem Sauternes.

– Peket dè Houyeu Genever presented both ‘neat’ and in a Sauternes-inspired cocktail.

– A 2oz serving of 1995 Château d’Yquem Sauternes.

– Four courses of food to pair with each beverage, by Chef Maximillian Petty.

Limited to 10 guests total, $85 per person.

Contact with any questions.

Thank you!

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2004 Château d’Yquem “Ygrec”

Dry Sémillon-Sauvignon Blanc Blend, Bordeaux, FR

Cured Coho Salmon


‘Whisper Not’ Cocktail

Peket dè Houyeu Genever, Less-is-More Gin, Lillet, Saffron, Ginger

Poached Lopez Island Oyster

Apple-Oyster Velouté, Coffee-Rye Toast, Celeriac, Apple Batonette



Peket dè Houyeu Genever alongside Tripel Karmeliet Belgian Ale

Braised Lamb Neck

Onion-Skin Dashi, Smoked Almonds, Lemon


1995 Château d’Yquem Sauternes

Sweet Sémillon-Sauvignon Blanc Blend, Bordeaux, FR

Foie Gras Torchon

Apple-Fluff encased in Green-Apple-Glass


Light Dinner and Drinks

Discussion led by Nick Davis and Leroy Thomas