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James B Beam Distilling Co. Tasting with Alice Newport
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James B Beam Distilling Co. Tasting with Alice Newport
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James B Beam Distilling Co. Tasting with Alice NewportThe "Cure" is. Whiskey? 8th generation Jim Beam Master Distiller, Freddie Noe, likes to talk about the history of curing meats and the similarity of curing ham and distilling grains into whiskey. The Noe family history of curing country ham runs deep and some might say he inherited his father, Fred's and Grandfather Booker's love of country ham alongside his love for distilling. His great, great, grandfather Jim Beam would hang and age ham inside his
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Why choose thelockerguy wholesale?
The "Cure" is.... Whiskey?
8th generation Jim Beam Master Distiller, Freddie Noe, likes to talk about the history of curing meats and the similarity of curing ham and distilling grains into whiskey. The Noe family history of curing country ham runs deep and some might say he inherited his father, Fred's and Grandfather Booker's love of country ham alongside his love for distilling.
His great, great, grandfather Jim Beam would hang and age ham inside his own smokehouse in the backyard, which still stands today. When Booker Noe later moved into Jim Beam’s house, the family followed suit.
They would hang up to 50 country hams from the rafters of the smokehouse at a time, smoke them for a few days, wrap them up in newspaper and let the curing magic carry on for one year to eighteen months. Booker was so passionate about his ham that he was known to keep one in the trunk of his car. Once, he even brought it into a fine dining restaurant to show the chef what real Kentucky country ham should taste like!
Join AU/NZ James B. Beam Distilling Co. Ambassador Alice Newport and Chef Lauren See of Hazel restaurant as they guide us through a unique masterclass of American Whiskies and the art of curing meats.
8th generation Jim Beam Master Distiller, Freddie Noe, likes to talk about the history of curing meats and the similarity of curing ham and distilling grains into whiskey. The Noe family history of curing country ham runs deep and some might say he inherited his father, Fred's and Grandfather Booker's love of country ham alongside his love for distilling.
His great, great, grandfather Jim Beam would hang and age ham inside his own smokehouse in the backyard, which still stands today. When Booker Noe later moved into Jim Beam’s house, the family followed suit.
They would hang up to 50 country hams from the rafters of the smokehouse at a time, smoke them for a few days, wrap them up in newspaper and let the curing magic carry on for one year to eighteen months. Booker was so passionate about his ham that he was known to keep one in the trunk of his car. Once, he even brought it into a fine dining restaurant to show the chef what real Kentucky country ham should taste like!
Join AU/NZ James B. Beam Distilling Co. Ambassador Alice Newport and Chef Lauren See of Hazel restaurant as they guide us through a unique masterclass of American Whiskies and the art of curing meats.
In this tasting :
A Cocktail On Arrival
1) Basil Hayden Red Wine Cask Finish
2) Basil Hayden Malted Rye (unavailable in Aus)
3) Knob Creek Rye 100 Proof
4) Baker’s Single Barrel Bourbon 7yo 107 Proof
5) Booker’s Bourbon 2024-01E 124.4 Proof
Each whiskey is paired with a bespoke cured meat created by Chef Lauren
Book now as spaces are extremely limited!
When: Wednesday, 27th of November 2024
Time: 6pm - 7.30pm
Price: $50
James B Beam Distilling Co. Tasting with Alice Newport
Item no
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45583755469
US$ 50.60
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