Bottoms up for Pig & Swig

Calling all bourbon and lovers of good food! Join the Arkansas Times at its 3rd annual Pig & Swig event Friday, June 14, at the River Market Pavilions. There will be dancing, spirits sampling and, yes, big fans to cool you off. The event will feature five whiskeys and porcine (and vegan!) treats from eight restaurants; here are sips of each of the spirits on tap, as described by the experts at the distilleries:


Jim Beam Peach: This mixture of peach liqueur and Kentucky Straight Bourbon Whiskey is a “new Southern staple … just as easy going in a mixed drink as it is sweet and fresh in a shot glass.”

Basil Hayden Bourbon: Another light-bodied whiskey with a nose of “spice, tea, a hint of peppermint” for a “novel, spicy-sweet flavor profile.”


Basil Hayden Dark Rye Bourbon: Kentucky meets Canada meets California in this dark whiskey. Kentucky Rye provides “a firm foundation of spice, oak, dried fruit and subtle molasses”; the Alberta Distillery’s Canadian Rye and California Port are layered in.

Knob Creek Double Barreled Rye: Rye spice, vanilla and smoky oak with a bit of white pepper and anise in the background make up this sipping whiskey.


Knob Creek Bourbon: For traditionalists who like the “deep, old-style flavor with natural oak sweetness.”

What goes best with bourbon? Pork, of course. Among the participating restaurants that will provide the fuel for the sampling are Whole Hog in North Little Rock, Old Chicago North Little Rock, Taco Mama Hot Springs, Ginger’s Handlebar GrillThe Root Cafe, @ The Corner, Hot Springs’ In the Raw and Cantina Laredo. 

Sup and sip at Pig & Swig as the Electric 5 provide the rock ’n’ roll from 6-9 p.m. Early-bird tickets are a mere $25 and are available at this Central Arkansas Tickets link. There will be wine, beer and mixed drinks available for purchase; the bourbon is free.

Presenting sponsor is Knob Creek. Other sponsors are Orion Federal Credit Union; Collins, Collins & Ray law firm (wristbands) and Colonial Wine and Spirits (photobooth).