Nestled in the serene southeastern corner of Martha’s Vineyard, the Winnetu Oceanside Resort has evolved from a picturesque getaway into a culinary hotspot, now embracing a unique blend of flavors that merges the sea’s bounty with the richness of whiskey. In a novel twist to its already delectable offerings, the resort recently hosted “Ocean & Oysters,” a captivating weekend event celebrating the art of whiskey and its harmonious pairing with local seafood. The event was led by none other than Trey Zoeller, the vibrant founder of Jefferson’s Bourbon, known for blending traditional techniques with maritime innovation.
At the heart of Ocean & Oysters lies the iconic Jefferson’s Ocean bourbon. This isn’t merely another bottle of bourbon; it’s a distinctive product that undergoes a unique maturation process at sea. After being distilled and aged on land in Kentucky, it embarks on a maritime journey in shipping containers. The motion of the waves interacts with the oak barrels, allowing the whiskey to absorb the wood’s sugars and the briny essence of the sea, yielding a spirit that is profoundly tied to its maritime origins. As Zoeller highlighted during the event, this connection creates a seamless pairing with local oysters—a perfect fusion of the land’s and sea’s flavors.
The weekend’s festivities kicked off with an engaging oyster shucking session led by local experts from Cottage City Oysters. Participants not only honed their shucking skills but also engaged with Zoeller, who shared anecdotal tales from his travels and experiences in the whiskey industry. This interactive approach set a convivial atmosphere that was both educational and fun—a hallmark of any great culinary event.
A special bourbon bar was set right next to the water, allowing guests to savor the sunset while enjoying a classic clambake, which perfectly complemented the ocean-themed database of flavors present throughout the weekend. The subsequent days saw more engaging activities, including a ceremonial barrel-filling session in the resort’s courtyard, hinting at a new bourbon batch that may soon undertake its own maritime journey.
The masterclass on the pairing of Jefferson’s Bourbon and oysters further elaborated on the nuances of why this duo works so well together. Zoeller articulated that the bourbon’s naturally briny notes bring out the robust flavors of Martha’s Vineyard oysters, showcasing a beautiful synergy between ocean and land. This simple yet profound insight highlights the artistry behind food pairing—how the right combination can elevate both elements to new heights.
The closing event was a Sunday brunch hosted by the Martha’s Vineyard Shellfish Group, which featured more shucking and, invariably, more bourbon. Among the leisurely atmosphere, guests appreciated lesser crowds that autumn offers, allowing them to enjoy the breathtaking fall foliage, mild weather, and serene ambiance of the vineyard without the summer’s frenetic pace.
As the event spotlighted, autumn in Martha’s Vineyard remains a hidden gem. Beyond the gastronomic allure, the season presents an idyllic environment—milder temperatures, stunning vistas, and reduced traffic. This newfound appreciation for fall could signify a shift in how visitors perceive seasonal tourism on the island. It offers a chance to savor not just food and drink but also the natural beauty of the location.
Complementing these culinary endeavors, Little Gem Resorts, the organizational backbone of Winnetu, is keen on expanding its culinary initiatives. Alongside Ocean & Oysters, they are gearing up for the upcoming Taste of Lovango festival in the US Virgin Islands in May 2025, showcasing renowned chefs and celebrating Caribbean flavors—another avenue for the brand’s culinary expansion.
Trey Zoeller’s commitment to sharing the stories behind Jefferson’s bourbon adds a compelling narrative dimension to the dining experience. His enthusiasm ensures that events like Ocean & Oysters become more than just gatherings; they transform into culinary traditions that celebrate local flavors and global influences alike. Through efforts like these, Martha’s Vineyard and Jefferson’s Bourbon create a unique tapestry of taste that resonates deeply with both locals and visitors.
In wrapping up this vibrant weekend, Zoeller remarked that the gathering was not just about food and drink but an exploration of the synergy between whiskey and seafood, a blend of storytelling and flavors that brought everyone together at the water’s edge. As this festival sets roots, one can only hope it roots itself into the rich traditions of Martha’s Vineyard and continues to captivate the palates of those seeking to explore culinary boundaries.