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Wigle Whiskey Barrelhouse & Whiskey Garden
1055 Spring Garden Ave, Pittsburgh, Pennsylvania 15212
Join us at the Farm Aid family reunion Friday night, September 15! Farm Aid Eve is the official kick-off party for the weekend. Enjoy incredible local family farm food from Kimberley Ashlee Catering and our sponsors, Wigle Whiskey, Bonterra Vineyards, and Lagunitas Brewing Co. Banditos will close out the night with a killer live set!
For more information, and to buy tickets, visit farmaid.org/eve
***Please note that tickets are extremely limited and will sell out.***
Originally from Birmingham, AL, Banditos is a group — more like a gang, actually — of six 20-somethings, nowadays operating out of Nashville, close to, and simultaneously very far away from, the gleaming towers and industry hustle of Lower Broad and Music Row.
With the rugged power of a flashy Super Chief locomotive, the Banditos’ self-titled debut album bodaciously appropriates elements of ‘60s blues-fused acid rock, ZZ Top’s jangly boogie, garage punk scuzz a la Burger Records, the Drive-By Truckers’ yawp, the populist choogle of CCR, Slim Harpo’s hip shake baby groove, gut bucket Fat Possum hill country mojo and the Georgia Motherf**king Satellites. From backwoods bluegrass, to slinky nods to Muscle Shoals soul and unexpected bits of doo-wop sweetness, the Banditos recall many, but sound like no one but themselves.
The members of the band first met playing in various punk and rock ‘n’ roll projects around Birmingham at D.I.Y., all-ages venues. In 2010, singer/guitarist Corey Parsons and singer/banjo player Stephen Pierce began busking around town and were soon asked to perform at their favorite local bar. Without a full band they invited friends Randy Wade (drums), Jeffrey Salter (guitar), and Mary Beth Richardson (vocals) to join them.
Salter and Wade studied together at music school learning classical/jazz techniques, while Richardson’s background was mostly singing in church choirs. After some apprehensions from Richardson about taking the stage with an unrehearsed band, a last-minute trip to New Orleans with the group (which resulted in a stolen hotel Bible inscribed with the band’s lyrics) seemed to cure a case of the cold feet. The ensuing performance was raw and electric, and an ecstatic crowd response further cemented the members’ convictions to become a full band. The addition of bassist Danny Vines made the group complete.
The members soon moved into a house together in Birmingham, and after repeated tours through Nashville, decided to move the band there instead, where the music scene was bigger and more diverse. The sextet has since developed their unique and airtight sound, culminated through several years of enduring friendships and a roaddog touring schedule that has, at their count, numbered over 600 shows in three years. Back in March 2014 we found ourselves at one of those fly-by-night, hole-in-the-wall bars that sprout like skunkweed on Sixth Street in Austin, TX during the height of SXSW crazy. The only other patrons were Bud Light-swilling bros watching a blowout college basketball game; the sound system at this place was a painful mix of all treble and reverb; and the noises oozing out of the PA during another band's set were not unlike the distorted echoes of the soundtrack to Suspiria (and not in a good way). We wish we were kidding.
Then the six-piece Banditos took the stage, and even though they themselves were a little intimidating — all hair, denim, and stoic determination — the sounds they managed to conjure from two overworked speakers were fresh, raw, and spectacular. We were instantly blown away and immediately started concocting ways to lure them into our fold…
KIMBERLEY ASHLEE CATERING
Kimberley Ashlee Catering was founded because of our passion for culinary innovation and our genuine love to serve others. Our adrenaline rush comes from that first bite that our clients take and our satisfaction is met when our clients are pleased with their experience. We strive to exceed expectations with each catering opportunity. Whether the event is an intimate gathering or a grand affair, Kimberley Ashlee Catering provides a 5-star experience—every detail matters to us.
Our humble beginnings through the hospitality industry and later on working for international hotel and restaurant chains has allowed us to gain a wealth of knowledge. At Kimberley Ashlee Catering, our service and food standards are extremely high and they continue to grow, just as we continue to grow.
Kimberley Ashlee Catering's personalized approach begins with our local farmers and purveyors, because as a locally owned business we understand how this directly affect our community. Yes, this makes us feel good on the inside, but it also ensures that we are providing our clients with the freshest ingredients possible, and any great dish begins with the best ingredients.
At Kimberley Ashlee Catering we value that we are a part of a global community and love how food has the ability to bring all walks of life, background, creed, social status, and beliefs together. We celebrate all ethnicities and many are the inspiration for our food. The care and compassion that we give to our clients or those interested in our services is the same profound respect that we give our valuable team members. We truly believe that «a rising tide lifts all boats.»
ABOUT WIGLE DISTILLERY
Monongahela Rye and the Whiskey Rebellion
American whiskey was born in Pittsburgh, Pennsylvania. Throughout the 1700 and 1800s, Western Pennsylvania was the epicenter of American Whiskey production. Wigle is named for one of those pioneering Pennsylvania distillers. In the 1790s, Phillip Wigle defended his right to distill in a tussle with a tax collector. He unwittingly helped spark the Whiskey Rebellion, which pitted Western Pennsylvania distillers against George Washington's troops. He was sentenced to hang by George Washington for treason for defending his unsinkable love of whiskey. Wigle was ultimately pardoned by Washington and after the Whiskey Rebellion of the 1790s, Pittsburgh continued to make the country's whiskey.
By 1808, Allegheny County was producing half a barrel of whiskey for every man, woman and child living in America. At this time, the gold standard of American whiskey was a spicy, earthy Rye Whiskey called Monongahela Rye. At the height of Whiskey making in Western Pennsylvania, there were 4,000 documented stills. Today, Wigle Whiskey is the only whiskey distillery in the region and was the first distillery in the City of Pittsburgh since Prohibition.
How it all got started…
Wigle Whiskey was a wine-induced brainstorm brought on during a family vacation to the Shaw Festival at Niagara on the Lake in May of 2010. Lovers of whiskey, Meredith and Alex suggested a family distillery back home in Pittsburgh. By the time we crossed the border back to the States, we had committed to bringing Whiskey back to its rightful home--Pittsburgh. From the car, we called Eric, who was wrapping up a fellowship out west, and asked him to come home to Pittsburgh to work on the start up. The next week Mary Ellen found our space in the Strip District, we began distilling in 2011 and the rest is history! As a family-owned and operated small business, we are committed to being a positive part of Pittsburgh's fabric.