WhistlePig Dinner


  • November 9, 2022
  • November 9, 2022
  • 06:00 PM
  • 09:00 PM


  • Haven, 2208 W. Morrison Avenue, FL, 33606
  • United States


  • $450 per person (seats will be sold in groups of 2)

WhistlePig Dinner

$450 per person (seats will be sold in groups of two)
Attire: Dressy Casual
*Complimentary valet parking at Haven

It's Hog Heaven, or in this case Boss Hog at Haven. Join us as Mitch Mahar, WhistlePig Distiller, guides us through a dinner prepared by Executive Chef Chad Johnson, Chef de Cuisine Martin DeJesus and the talented Haven Culinary Team. You will enjoy 1oz pours of, The Black Prince, Spirit of Mauve, Samurai Scientist, Magellan's Atlantic and Lapulapu's Pacific.

~All sales are final and this tented event will take place rain or shine~

The Boss Hog


Reception Cocktail

First Course
Boss Hog IV, ‘Black Prince’ 14yr Rye Finished in Armagnac Casks
Pate Grand-Mere – pork shoulder, foie gras, cumberland sauce, toasted crumpets

Second Course
Boss Hog V, ‘Spirit of Mauve’ 13yr Rye Finished in Calvados Casks
Cream Fed Suckling Pig – orchard fruits, crispy sunchoke

Third Course
Boss Hog VI, ‘Samurai Scientist’ Rye Finished in Umeshu Casks
Dashi Braised Pork Cheeks – udon noodles, egg, matsutake

Fourth Course
Boss Hog VII, ‘Magellan’ Atlantic’ 17yr Rye Finished in Teakwood Casks
Porco Alentejana – pork loin, trotters, clams, paprika, potato, turnip greens

Fifth Course
Boss Hog VIII, ‘Lapulapu’s Pacific’ 17yr Rye Finished in Philippine Rum Casks
Biko – sticky rice cake, longanisa caramel, banana, coconut

*Please note that due to the format of this dinner; allergies and dietary substitutions cannot be accommodated. Menu items are subject to availability and may change without notice.

Mitch Mahar

Through working at his local liquor store while finishing his degree in Earth and Environmental Sciences, Mitch discovered his love for the various forms of beer, wine, and spirits and what made them all unique. Driven by this thirst for knowledge, (and naturally the occasional libation), Mitch ended up leaving his planned career behind and started working in a local wine cellar doing laboratory and quality assurance work.

Although he thoroughly enjoyed all the wines he was exposed to, when an old friend of his asked if he would be willing to move to Vermont to work at a brewery, Mitch jumped at the chance to gain more knowledge about another beverage he truly enjoyed. After working in the brewery for a number of years as a brewer and cellarman, and thinking it couldn’t get any better, Mitch heard there was an opening for a distiller at WhistlePig- and the rest is history! Mitch splits his time between running the stills and helping the distillery team curate the ever expansive Single Barrel, Single Finish, and R&D projects.

Mitch Mahar