Ten years is an impressive milestone for a restaurant, and that sort of longevity in this market is certainly worthy of celebration. I especially like it when a restaurant I love commemorates their achievement in a way in which I can share in their success.
That’s why I was so excited to hear that Butcher & Bee had reached the decade milestone (which I shouldn’t have been surprised about) and that the beverage team had plans to travel to the Buffalo Trace Distillery in Frankfort, Ky., to pick not one, but two barrels as part of the restaurant’s decennial celebration. This is not a small deal. Even in the current softening bourbon market, private barrels from Buffalo Trace are rare commodities. After all, this is the spot that creates some of the most sought-after whiskeys in the world, including Pappy Van Winkle, Blanton’s, Weller, Eagle Rare, George T. Stagg and E.H. Taylor.
“Earning” a barrel pick from one of the most coveted distilleries involves an investment on the part of a restaurant and/or bar, and Butcher & Bee committed to serving Buffalo Trace products as their well bourbon, rye and vodka a few years ago. Since even the everyday drinkers from BT like Buffalo Trace Bourbon, Sazerac Rye and Wheatley Vodka are fantastic products, this is a win/win for fans of the bar program at The Bee.
Several members of the bar team made the pilgrimage to Bourbon Country to sample various barrels and select two to be bottled especially for Butcher & Bee. The first barrel was a collaboration shared with Main Street Liquors — a special bottling of Weller Antique 107 with bottles available for purchase at the retail store and by the drink at The Bee. Sometimes, barrel purchasers like to name their selections, and this particular Weller now goes by the moniker “No Chill.”
The second selected barrel is just for Butcher & Bee, and it’s a 10-year-old Eagle Rare, one of my personal favorite bourbons. More significantly, this particular barrel entered the rickhouse at Buffalo Trace within a week of The Bee’s opening, so they are almost exactly the same age. While it doesn’t have a name, this Eagle Rare barrel has a lot of character.
Bee beverage director David Norris shares that they didn’t just choose it because of the symbolism of the whiskey and the restaurant's almost identical age. “The barrel itself stood out for its distinctive profile of tobacco, cigar box, vanilla and herbal notes,” he explains. “Its decade of aging aligns perfectly with our own 10-year milestone, making this pick feel especially resonant.”
In addition to being available to sip by the pour, the bourbon from the special barrel will be the key component in a signature Old Fashioned made using smoked Steen’s cane syrup, a tincture crafted from High Garden Tea, and a house blend of bitters, including a tobacco-inspired component. That sounds like a perfect reason to stop in for a cocktail and wish everyone at The Bee a happy birthday!
