Last spring, Chef de Cuisine Forrest Parker and Wine and Beverage Director Patrick Emerson teamed up to stage a whiskey-paired dinner at Old Village Post House. They took on an unusual challenge: pair each of the five courses with a different whiskey from the British firm Compass Box. They pulled it off handsomely. From the golden Asyla paired with smoked trout on a buttermilk johnnycake to the bold, smoky Peat Monster served with pork belly and red-eye reduction, the whiskeys proved more than complex and flavorful enough to complement and enhance an impressive array of contemporary Southern dishes.