Celebrate the arrival of Peck & Plume No. 3, our newest Maker’s Mark Private Selection bourbon, with a weekend of curated bourbon experiences in downtown Cary.
Crafted during The Mayton leadership team’s third barrel-selection trip to Kentucky, this release is best enjoyed through tastings, chef-driven dinners, and a signature Pig Pickin’ celebration.
Saturday Pig Pickin’ + Bourbon Release
Saturday, August 8 | 2–4 PM | The Terrace
Join us for a relaxed afternoon celebrating the release of Peck & Plume No. 3.
Enjoy a buffet of barbecue favorites, classic sides, drink specials, and the first chance to taste and purchase this exclusive bourbon—all set on our outdoor Terrace overlooking Downtown Cary Park.
Tickets: $45 per person
Friday, August 7 — Bourbon Release Dinner | 6:00 PM
Kick off Bourbon Barrel Weekend with an intimate evening celebrating the release of Peck & Plume No. 3. Begin with a guided tasting of all three Peck & Plume Private Selection bourbons before enjoying a four-course dinner by Chef Tyler Trice in the Redbud Room.
$200 per person
Saturday, August 8 — Bourbon Pairing Dinner | 6:00 PM
Continue the celebration with a chef-curated four-course dinner paired with Maker’s Mark bourbons. Hosted in the Park Room, this intimate evening highlights thoughtfully crafted dishes alongside exceptional whiskey.
$150 per person
