Guerrilla Grilling at Bully Boy Distillers

On April 17 we packed up our cars with a small Weber and some ribs and took the Rialto Team over to Bully Boy Distillers in South Boston. Brothers Will and Dave Willis, gave us a tour of their facility and told us all about their process of making their whiskey, rum and vodka. Then we had a cookout!

The Brothers were inspired by their childhood home and fourth-generation working family farm. During prohibition the farm was home to a collection of local artisan spirits, which were stored in a vault in the farmhouse basement. With names like “Medford Rum” and “Cow Whiskey,” these precursors to today’s craft spirits were harsh and remarkably undrinkable, but they had character.

Paying particular attention to the caliber of ingredients used in its products, Bully Boy hand-produces premium spirits in small batches, emphasizing quality over quantity. As homage to the farm, the distillery is named after Bully Boy, a favorite farm workhorse.

Guerrilla Grilling is an educational program that Chef Jody Adams started in 2007. The program is staff volunteer based field trip to visit the farmers, cheese makers, winemakers and artisan vendors that we work with on a daily basis. The field trips are volunteer based, we pack up a grill, food and service from the Rialto kitchen, carpool to our destination, tour and work on location then then we sit down for a lunch with our staff and theirs and break bread together.