Tequila Cazadores kicked off SOBEWFF with celebrity chef, Aaron Sanchez with a late night tequila taqueria at the Loews Hotel.

The popular event was then followed by a one-of-a-kind whisky and scotch egg pairing with John Dewar & Sons and Top Chef winner, Chef Michael Voltaggio on Friday through Sunday at the Grand Tasting Village.

At each event, Tacos After Dark and the Scotch Egg Club booth, guests enjoyed specially crafted cocktails to perfectly pair alongside the tacos of famed chefs and an exclusive scotch egg, created and served by Chef Voltaggio himself. The Prickly Pear Agave Mule, crafted by Tequila Cazadores ambassador and mixologist, Manny Hinojosa was a favorite among the crowd at Tacos After Dark as the flavors perfectly complemented the taste of a variety of tacos. As close friends and a fan of the brand, Chef Sanchez included a special shout out to Manny for the magnificent cocktails during his thank you speech.

While Voltaggio’s scotch egg was paired with and inspired by the taste of Dewar’s 12 Blended Scotch, guests also enjoyed a refreshing Penicillin cocktail, made with Dewar’s 12 and lemon juice, topped off with fresh candied ginger. A shot of Dewar’s 12 was also served alongside Voltaggio’s custom South Beach inspired Scotch Egg, which consisted of a tortilla crust surrounding a beet pickled hardboiled egg topped off with trout roe, another kind of egg to highlight the double aging process of Dewar’s 12.

Chef Voltaggio personally served the scotch eggs to all guests on Friday, engaging with fans and snapping pics. John Dewar & Sons brand ambassador, Gabriel Cardarella also walked guests through an intimate tasting of the single malts from the John Dewar & Sons Fine Whisky Emporium, explaining the background and tasting notes of the malts, such as Aberfeldy, Aultmore, The Deveron, Craigellachie and Royal Brackla.