Event Date: Saturday, September 14, 2024 6:00 – 10:00 PM
By Rebecca Herman McBrayer

Wayne and I were absolutely thrilled for this event! Over the past two years, we have passionately enjoyed bourbon dinners that have left an indelible impression, and attending the Supper Club events at James B. Beam Distillery has been nothing short of a culinary adventure. Each occasion brought us exquisite food meticulously prepared and captivating stories that enveloped us in the rich heritage of bourbon.

Event Description: A special evening with 7th & 8th generation master distiller’s Fred & Freddie Noe at Fred’s home in Bardstown, KY with some of their renowned friends. Dinner will be provided by the Kitchen Table restaurant with an opportunity to enjoy pours and cocktails from each participating distillery. You will be delighted with stories during an exclusive round table tasting featuring a product from each brand, and the opportunity to interact with top professionals in the bourbon industry.

The speakers for the evening included: Brent Elliott – Four Roses, Royce Neeley – Neeley Family Distillery, Steve Nally – Bardstown Bourbon Company, Rob Samuels & Bill Samuels Jr – Maker’s Mark, and Fred & Freddie Noe – James B. Beam. Baker Beam was also at the dinner but did not speak on the panel.

The Noe’s Home in Bardstown – A Spectacular Setting

As instructed, we parked at a nearby church and walked to the driveway entrance where we were checked in and joined others in anticipation for it to be 6PM. Although it was an incredibly hot day, we were joyful for no rain and excited that the sun would be setting beautifully as the night unfolded. We met some fantastic people in line and enjoyed a delightful dinner with them – Michael & Dawn Mitchell of Chasing Neat.

Freddie Noe welcomed us, provided a brief overview of the evening, and invited us to enjoy our cocktails.

Neeley Family Distillery Cocktail and Appetizers

As described by Chef Landry – the cocktail was a New Orleans classic Sazerac made with Absinthe from the Neeley Family Distillery. Chef sought to match the absinthe flavors with the herbs in the oysters and the fennel in the spinach tart.

They started passing the appetizers early on and they were terrific! The Hidden Barn Cherry Picker Sazerac was outstanding!

Distiller Icon’s Panel Discussion and Tasting

This experience was nothing short of extraordinary! Having the chance to listen to each of these icons delve into their histories, share their passions, and express their spirits was truly awe-inspiring. The atmosphere was wonderfully relaxed and engaging. We were incredibly lucky to have Andy Treinen, the President of the Frazier History Museum, as our moderator, guiding us through this excellent discussion. There were moments of delightful banter among the speakers and some truly entertaining stories shared that added to the magic of the evening!

Each icon had an opportunity to speak and then introduce their pour.
**Brent Elliott – Four Roses 2024 Limited Edition Small Batch.
**Royce Neeley – Neeley Family Distillery, Hidden Barn.
**Steve Nally – Bardstown Bourbon Company, Discovery Series #12.
**Rob Samuels & Bill Samuels Jr – Maker’s Mark 2024 Cellar Aged.
**Fred & Freddie Noe – James B. Beam, Booker’s ‘The Reserves’ 2024.

At the conclusion of the talks, Chef Brian Landry introduced the menu. He has been working with Fred and Freddie for the last three years and they have done many collaborative dinners. He strives to align well with them and the liquids they place in the barrels. Chef reminded us the the Beam’s saying, “Drink it any damn way you please!” However, he noted that tonight we would be drinking as the distillers’ pleased because they selected the cocktails and then Chef Landry reverse-engineered the menu.

Four Roses Bourbon Cocktail and First Course

Chef Landry – Four Roses Single Barrel Vieux Carre another New Orleans cocktail has a little bit of Benedictine in it, a lot of herbal notes, and it’s finished with some bitters that are heavy on star anise. The pork belly was marinated with soy sauce and then finished with the caramel sauce that has a bit of fish sauce in it.  This was served with corn pudding.

The pork belly was cooked to perfection! Plus, the creaminess of the corn pudding was amazing. Fantastic course.

Bardstown Bourbon Company Cocktail and Second Course

Chef Landry – Anytime we come here we have to do Fried Chicken, so we’re going to do a fried chicken thigh with truffle honey, truffle grits, and a wild mushroom au jus that will go with the High Wheat Side Car from Bardstown. The Side Car has a lemon juice and Orange Curacao that will help cut through the richness of the fried chicken.

I’m personally a push-over for fried chicken and love grits – this combo did not disappoint! Wow – the chicken was very flavorful and crispy and the grits were delightfully creamy.

James B. Beam Cocktail and Third Course

Chef Landry – For the final savory course, Fred is the master of the grill, so we are doing a 14 oz veal chop. It is an Italian style dish, a Veal Saltimbocca. It is cooked on the grill with garlicky breadcrumbs, sage, and country ham chips from Freddie’s country ham.

This veal chop was indescribably good. Cooked to perfection and seasoned amazingly. Unfortunately, we were so full by the time it arrived that we could only enjoy part of it. To-go bags would have made for a terrific midnight snack!

Maker’s Mark Cocktail and Dessert

Chef Landry – The final course is sweet. The cocktail is a Maker’s Mark 46 Apple Butter Old Fashioned. Then, the burnt cinnamon pot due crème was made with burnt cinnamon sticks that we steeped in cream and then added a bit of orange zest and vanilla.  It is finished off with cane syrup granola, salted caramel, and green apples.

As mentioned previously, we were full by the veal chop. Even so, we had to at least taste the cocktail and this scrumptious dessert. There might have been more than one bite involved!

Freddie Demonstrating the Kentucky Whiskey Ham Luge

Freddie is well-known for his cured hams and for hollowing out a portion to pour bourbon over it. This night probably would not have been complete if Chef Landry hadn’t put the challenge out to do this, which Freddie did with ease. But turnabout’s fair play – Freddie then challenged Chef and he accepted with great skill as well! Fun times!

A Great Night to Connect with Awesome People

In addition to Fred Noe signing a bottle of Booker’s ‘The Reserves’ 2024 for us, he and Baker Beam also signed our 1990s mini set of Booker’s, Baker’s, Basil Hayden’s, and Knob Creek.

We also had an opportunity to chat with and get pictures with Royce & Rebekah Neeley, Steve Nally, and Lisa Wicker!

It was a night that we will always cherish! Thank you, one and all, for spending the evening with us!

Embracing the Craft,
Rebecca & Wayne