Clermont Supper Club Opens 2026 with a First Taste of Little Book Chapter 10
The first Clermont Supper Club of 2026 welcomed guests to an evening where storytelling, elevated dining, and bourbon craftsmanship came together around the table.
Hosted on May 7 inside The Kitchen Table at the James B. Beam Distilling Co., the intimate dinner experience highlighted the next chapter of Little Book series crafted by eighth-generation Master Distiller Freddie Noe—Little Book Chapter 10 “All The Wiser”.
Freddie’s number one question that he asked was, “how many chapters are in your favorite book?”
For years, the Little Book series has represented Freddie’s willingness to experiment while honoring the generations of knowledge that built Beam into one of the most recognized names in the bourbon industry. Each chapter tells a different story, blending innovation with tradition, and Chapter 10 marks another milestone in that evolving legacy.
Guests attending Clermont Supper Club were given more than a preview of the new release—they were invited into the story behind it.
Designed as an immersive dining experience, Clermont Supper Club brings together bourbon enthusiasts, creators, industry guests, and newcomers alike for evenings centered on connection and conversation. Unlike a traditional dinner service, the experience at The Kitchen Table is intentionally intimate, allowing guests to engage with the craftsmanship behind the pours and the inspiration behind the menu.
The May 7 menu reflected that same attention to detail and creativity.
The menu and cocktail pairing, created by Jeff Dailey and Haley Hogan, opened with a Ramp Cavatelli featuring wild mushroom ragu, percorino, and garlic crumb, paired with the “Concrete Jungle” cocktail built around Knob Creek 9 Year, lemon, and a red wine float. The rich earthiness of the first course set the tone for a menu designed to complement the complexity and depth found throughout Beam’s portfolio.
Course two featured an Heirloom Tomato Tartlet with whipped burrata, basil, pine nut, and aged balsamic paired alongside the “Basil & Barrel,” a refreshing cocktail crafted with Basil Hayden, tomato water, and basil oil. The pairing balanced brightness and freshness while showcasing the versatility of bourbon-inspired cocktails beyond traditional expectations.
The third course leaned into bold flavor with Smoked Iberico Pork Coppa served alongside fried potato salad, confit onion, and sauce charcuterie. Guests paired the dish with “Spanish Jewel,” featuring Baker’s 7 Year, Génépy, sweet vermouth, and bourbon barrel sorghum — a cocktail that brought warmth and spice to one of the evening’s most layered courses.
Dessert closed the night with a Basque Cheesecake paired with creamsicle ice cream and fennel pollen, alongside the “Valencia Knockout,” a cocktail featuring Legent, coconut and orange milk punch, and anise. The final pairing offered a smooth, citrus-forward finish to an evening built around thoughtful contrasts and balance.
While the food and cocktails impressed guests throughout the night, the true centerpiece of Clermont Supper Club remained the atmosphere itself. Conversations stretched across the table, stories were shared between pours, and attendees experienced firsthand the hospitality that defines the Kitchen Table experience.
To end the evening, Freddie invited guests to the American Outpost for an exclusive opportunity to purchase an early release of Little Book Chapter 10: “All The Wiser” — a fitting finale that allowed attendees to take home a piece of the evening and be among the first to experience the newest chapter of the Little Book legacy.
The event also served as an early look into what promises to be an exciting year ahead for JBBDCo, with upcoming releases, special events, and new experiences continuing throughout 2026.
For those unable to attend the May 7 supper club, additional events and future experiences can be explored here:
At its heart, Clermont Supper Club continues to be about more than bourbon. It is about bringing people together, celebrating craftsmanship, and creating memorable moments around the table — one pour at a time. 🥃