Somewhere along the line, bourbon’s become something collected. It sits on a shelf, rarely opened and all too carefully poured.

Fred Noe doesn’t believe in that.

When it comes to bourbon, Jim Beam’s seventh generation master distiller says enjoy it “any damn way you please.” He’s been making the stuff for a long time, so he’s got a few ideas about what to do with it. First and foremost: get it off the bar cart and to the table. There’s room for it in good food and cocktails, but really wherever there’s friends and family.

Bourbon Butter

Perfect on steaks, mashed potatoes or corn on the cob, this delicious bourbon butter is all you need on the side.

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  • ¼ cup (½ stick) slightly salted butter at room temperature
  • 1 teaspoon mustard powder
  • 1 tablespoon Jim Beam® Bourbon


  • Mash the butter with a fork until it is smooth, then mix in the mustard powder and bourbon.
  • Add to your favorite dish.

All the work that goes into our bourbon is what makes it worth cooking with. From the corn in the mashbill to the way it’s aged, right down to the specifics of how we char our barrels – it all matters. It’s all part of what’s made Jim Beam number one the world-over.

With a bolder taste than other bourbons bringing in hints of smoke and caramel and sweet vanilla notes, Jim Beam makes a damn fine drink on its own. But pair it with other ingredients and you can pioneer something equal parts unexpected and unequaled.

Simple Bourbon Marinade

Bourbon is a fantastic partner for soy sauce, and the combination makes a delicious quick-fix marinade that works with all sorts of meats and vegetables. Try it with red meat, chicken, salmon and hardy vegetables like broccoli or portobello mushrooms. Best of all, there’s no need to worry about marinating overnight since the bold flavors go to work real quick.

Get the recipe


  • ½ cup Jim Beam® Bourbon
  • 2 shallots minced
  • 2 tablespoons soy sauce
  • tablespoons balsamic vinegar
  • ½ tablespoon canola oil


To make the marinade:

  • Put the bourbon and shallots into a small saucepan set over medium-high heat, bring to a boil, and simmer for 3 minutes, until the shallots have softened.
  • Remove the pan from the heat and stir in the remaining ingredients until well blended. Let cool completely.
  • This marinade will keep in a sealed container in the refrigerator for up to 3 days.

To marinate your food:

  • Pat your meat or vegetables dry.
  • Place them in a nonmetallic bowl and mix with the marinade until well coated.
  • Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, stirring the ingredients into the marinade occasionally.
  • If you prefer, you can combine the ingredients with the marinade in a resealable plastic food bag. Simply ensure you squeeze out as much air as possible from the bag and seal it well before leaving it in the refrigerator to marinate.
  • Discard the marinade when ready to cook.

Since the start, lots of Beams have spent as much time in the kitchen as they have at the distillery. It’s a passion. And it’s always best when the two come together.

Of course, tinkering with ingredients and temperature means mishaps happen along the way. For one, Fred’s mother, Annis, splashed Booker’s Bourbon on spareribs to marinate. She put ‘em in the oven and closed the door, which didn’t stay closed for long. A few minutes later, it kicked open – exploded, really. A lesson learned: watch out when you cook with 125-proof uncut Kentucky Straight Bourbon Whiskey.

But we’re still here, 225-plus years of trial and error bringing you dishes that are sure to fill every seat around your kitchen table, all the way through dessert.

Apple Crisp with Beam-Infused Cream

Apple partners beautifully with bourbon, so we’ve gone ahead and tripled it by adding Jim Beam Bourbon to the apple filling, the crisp topping and the vanilla cream drizzle.

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Our recipes bring together generations spent behind the stove and around the rackhouse. They make the most of our bourbon both in your glass and on your plate. The only missing ingredient is good company.