Elevate your at-home dinner game with this supper kit – including all the ingredients needed to make delicious cocktails to pair.
Supper clubs have staged a nationwide comeback. Shedding their past reputation for black-tie exclusivity, they have evolved into accessible, communal experiences defined by shared plates and spirited conversation. Now, WhistlePig Whiskey is bringing that convivial atmosphere directly to your dining room.
Last week, the brand announced the Proof & Provisions Supper Club Kit, a limited-edition release designed to elevate at-home entertaining. Centered around WhistlePig’s acclaimed Small Batch Rye, Aged 10 Years, the kit features ingredients for craft cocktails and a culinary guide created by WhistlePig’s own Chef Ashley Sanderson. The heart of the experience is a chef-curated recipe for Madeira Pork Loin, a dish specifically developed to accentuate the bold, spice-forward profile of the rye. It contains everything needed to deliver a restaurant-quality hospitality experience for friends, family, or anyone you’re looking to impress.
The WhistlePig Proof & Provisions Supper Club Kit includes:
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Spirits & Syrups: WhistlePig Small Batch Rye (375ml), WhistlePig Maple Syrup, Coffee Liqueur, Honey Syrup.
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Mixers & Garnish: Cold Brew, Cranberry Juice, Limes, Coffee Beans, Glitter Dusted Freeze-Dried Cranberries.
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Essentials: Gold Cocktail Picks, Chef-curated Recipe Pairing Card, Recipe Card.
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Bonus: A Supper Club VISA Gift Card for the first 100 orders.
To toast the launch, WhistlePig hosted an intimate dinner party showcasing the versatility of their whiskey portfolio. The menu featured a progression of rye-infused dishes and expert pairings:
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Rye Berry & Squash Salad: Steeped rye berries, honey-roasted butternut squash, roasted shallots, kale, pomegranate, and molasses vinaigrette.
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Paired with the WhistlePig Cranberry Rye Punch (feat. Small Batch Rye, Aged 10 Years)
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Red Wine Marinated Pork: Roasted pork loin, madeira jus, and maple mustard glazed Brussels sprouts.
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Paired with WhistlePig Old World Rye, Aged 12 Years
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Confit Yukon Gold Potato: Charred leeks, citrus crème fraîche, and rye bread “river stones.”
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Paired with WhistlePig Vermont Estate Oak Rye, Aged 15 Years
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Malted Rye Braised Short Rib: Malted barley risotto, roasted garlic and spinach mousseline, and crispy hen-of-the-woods mushroom.
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Paired with WhistlePig Double Malt Rye, Aged 18 Years
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Toasted S’mores: Toasted meringue, charred marshmallow, ancho chili graham cracker crumble, and burnt orange ganache.
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Paired with the Maple Espresso Martini (feat. Small Batch Rye, Aged 10 Years)
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