Charterhouse Cigar & Barrel

Charterhouse Cigar & Barrel We are a Premium Cigar & Whiskey Lounge. Come enjoy our Walk In Humidor, Cocktails & 400+ spirits!

Southern Rhône and bourbon barbecue meatballs… OK. 🤷Sometimes the pairing just makes too much sense.Rich Rhône fruit, cr...
05/19/2026

Southern Rhône and bourbon barbecue meatballs… OK. 🤷

Sometimes the pairing just makes too much sense.

Rich Rhône fruit, cracked pepper, a little earth, a little smoke, and bourbon-glazed meatballs finished with our hoisin chimichurri, bright herbs, garlic, Fresno chili, and just enough tang to cut through the richness.

This is exactly the kind of stuff we love at Charterhouse, not overthought, just damn good.

Walk-in humidor.
Serious whiskey.
Cocktails done right.
Food built for the pour.

05/15/2026

Fresh East Coast oysters.
Calabash style.
Wood smoke. Bourbon butter. Heat kissed.

This week at Charterhouse Cigar & Barrel Lounge.

Three local businesses.Eight private barrel picks.One hell of a night. 🥃🔥https://www.ticketsignup.io/TicketEvent/TheBarr...
05/12/2026

Three local businesses.
Eight private barrel picks.
One hell of a night. 🥃🔥

https://www.ticketsignup.io/TicketEvent/TheBarrelSummit

We’re teaming up with Model A Brewing and The Dusty Barrel for THE BARREL SUMMIT — a one-night private barrel whiskey showcase featuring a curated lineup of hand-selected pours paired with a premium cigar experience.

Hosted by Model A Brewing
Presented by Charterhouse
In collaboration with The Dusty Barrel

Guests will enjoy:

🥃 8 curated private barrel pours
🔥 Premium cigar included with admission
🏆 Crowd favorite barrel voting
🎟 Limited seating available

Friday, May 22nd
6 PM Check-In & Cocktail Reception
6:30 PM Start Time
📍 Model A Brewing – Tega Cay, SC

Grab your tickets - https://www.ticketsignup.io/TicketEvent/TheBarrelSummit

Weekly food boxes at Charterhouse are a little different…Live soft shells.Fresh East Coast oysters.Blue corn grits.Fresh...
05/11/2026

Weekly food boxes at Charterhouse are a little different…

Live soft shells.
Fresh East Coast oysters.
Blue corn grits.
Fresh okra, herbs, citrus, and peppers stacked like a Carolina coastal market haul headed straight for the kitchen.

This week we’re adding a new roasted oyster — Calabash-style with bourbon butter — alongside our raw oyster selection.

We’re also bringing in a full soft shell crab plate featuring:
• Live soft shell crab, lightly dusted and fried crisp
• Blue corn grits
• Southern slaw
• Peated hoisin chimichurri for dipping every bite of crab into something smoky, sweet, savory, and just a little dangerous

Peak season. Fresh product. No shortcuts.

Fort Mill — this is the kind of food we built Charterhouse for.

04/30/2026

Oysters and softshell crabs as fresh as it gets!

WHISKEY WEDNESDAY — MAY 20THWe’re leaning into finished whiskey in a big way - https://square.link/u/Mtn9N5tqFive pours...
04/29/2026

WHISKEY WEDNESDAY — MAY 20TH

We’re leaning into finished whiskey in a big way - https://square.link/u/Mtn9N5tq

Five pours. All built around what happens after the barrel — where things either get interesting…

THE POUR LIST:

• Port-Finished Bourbon — dark fruit, soft sweetness, classic backbone
• Rum Cask Finished Rye — spice up front, then brown sugar and tropical heat
• 2026 Cask Strength Bourbon — uncut, full proof, straight from the barrel with nothing to hide
• NEW Tawny Port Cask Finished Bourbon — deeper, richer, more layered than the standard port finish
• Triple Cask Finished Bourbon — multiple woods, multiple textures, built for complexity

AND WE’RE MATCHING IT WITH BBQ THE RIGHT WAY:

Port-soaked pork ribs
Smoked over bourbon barrel oak

DETAILS:
Wednesday, May 20th
6:30 — Cocktail Reception
7:00 — BBQ Served
7:15 — Tasting Begins

$50 per person + tax & gratuity

This isn’t a casual walk-around tasting.
We’ll move through each pour together and break down what makes them different.

Seats are limited. Once they’re gone, they’re gone.

https://square.link/u/Mtn9N5tq

Softshells are in, and they’re coming in alive.This is the window, short, aggressive, and as good as it gets. Light blue...
04/29/2026

Softshells are in, and they’re coming in alive.

This is the window, short, aggressive, and as good as it gets. Light blue corn dust, quick fry, just enough heat to set the shell and keep everything inside exactly where it should be. If you know, you know.

We’re running them on a benne bun, built out Southern Oscar style, soy charred okra, lump crab, smoked Duke’s aioli, pickled onion, heirloom tomato. It eats rich but clean.

Thursday we keep pushing.

Blue corn grits with Carolina white shrimp stays on, mascarpone, aged white cheddar, Prosecco butter. That dish isn’t going anywhere.

Oysters are rolling in too. East Coast, ice cold, shucked to order, with our bubbly mignonette and smoked cocktail sauce. We’ll have a Rockefeller in the mix built the Charterhouse way, Parmesan, pork crackling crumb, Benton’s-style smoked country ham, done right.

Open at noon. Oyster hour 5pm to 8pm

This is the season.

WILLETT TASTING — NOW WE’RE TALKINGWe told you about the whiskey.Now let’s talk about what’s coming out of the kitchen.F...
04/18/2026

WILLETT TASTING — NOW WE’RE TALKING

We told you about the whiskey.
Now let’s talk about what’s coming out of the kitchen.

For Thursday, April 23, we’ve built a 6-course tasting menu, each course designed specifically to match the Willett lineup.

Here’s a look at what you’ll be eating:

• Prosecco Poached Carolina White Prawn
over Edisto Island Blue Corn Grits

• Old Fashioned Cured Pork Belly
Wild Spring Onion Salad

• Smoked Strawberry Scallop Carpaccio

• Amaro Bourbon Soaked Meatballs

• Victoria’s Sandwich
(we’re not explaining this one)

one more course we’re keeping quiet for now

Paired with six Willett pours:
Pot Still • 4 Year Rye • New 4 Year Bourbon • Noah’s Mill • Rowan’s Creek • Johnny Drum

Optional Super Pour:
12 Year Willett Purple Top Single Barrel

6:30 PM Cocktail Reception
7:00 PM Start

$75 per person ++ tax & gratuity
Super Pour: +$30

If you were on the fence, this is the moment.

Seats are limited. This one will sell out.

Reserve now.

New things are hitting the menu at Charterhouse this week, and yeah… you’re going to want in.We’ve been dialing in a new...
04/15/2026

New things are hitting the menu at Charterhouse this week, and yeah… you’re going to want in.

We’ve been dialing in a new shrimp and grits that finally feels like us. Blue corn grits, rich and creamy with white cheddar and mascarpone, topped with head-on prawns that are champagne butter poached then kissed in cast iron for just a touch of fire. Finished with Kentucky country ham worked into the dish for that deep, salty backbone that ties the whole thing together.

It’s Southern, but not safe. Exactly how we like it.

And Thursday still belongs to oysters.
$1 oysters, cold bubbles, and a room that feels exactly how it should heading into the weekend.

Now here’s where we want your input.
What dish should we build next?

We’re leaning scallops… but talk to us

Week 3: Oysters & WhiskeyThe ocean meets the barrel.Fresh oystersHouse Smoked Cocktail sauceA proper whiskey flight besi...
04/09/2026

Week 3: Oysters & Whiskey

The ocean meets the barrel.

Fresh oysters
House Smoked Cocktail sauce
A proper whiskey flight beside it

Salty. Bright. Warm.

This is how Thursday should taste.




















Address

235 Main Street
Fort Mill, SC
29715

Opening Hours

Monday 4pm - 9pm
Tuesday 12pm - 9pm
Wednesday 12pm - 9pm
Thursday 12pm - 9pm
Friday 12pm - 11pm
Saturday 12pm - 11pm
Sunday 12pm - 8pm

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