The Emory Village restaurant, lounge, and tavern will team up with Diageo’s Orphan Barrel Whiskey Project, a new series of old and rare limited-edition whiskeys distilled, barreled, and bottled from their warehouses, to host a four-course dinner with a few rounds of specialty amber liquors for anyone who appreciates the art of whiskey and food pairings. It’s a first-ever project from Diageo, focusing on American whiskeys bottled at the distillery and only available to buy in the U.S. Ink & Elm’s executive chef Stephen Sharp will prepare each dish to pair best with the specialty batches of the Orphan Barrel whiskeys. Diageo’s resident whiskey master, Kevin Mulcahy, will play host to the event along with Georgia Crown to educate diners and drinkers on the program as well as the stories and process behind each barreled whiskey. The Barterhouse, matured 20 years at 45.1 percent, is the smoothest, least intense of the three whiskeys with a mellow creamy and sweet finish, a perfect start to the evening. Courses to follow will be paired with the Rhetoric, matured 20 years, a step up from the Barterhouse in terms of oak influence and flavor intensity in general. And the Old Blowhard, matured 26 years at 45 percent, the most intense of the three Orphan Barrel whiskeys, with a robust leather, tobacco and roasted nut flavor, will round out the evening.