In this Episode of The Bourbon Life Podcast, presented by Liquor Barn, Mark is flying solo and hanging out in Bardstown, Kentucky at the original home of Jim Beam with James B. Beam Distilling Co. 8th generation Master Distiller, Freddie Noe, talking about all things country ham.

Mark and Freddie talk about the history of curing meats like country ham and the similarity of curing ham and distilling grains into whiskey, the Noe family history of curing country ham and his grandfather, Booker’s, love of curing country ham, and the different ways that people enjoy their country ham including prosciutto style which is how Mark and Freddie enjoy it on this episode.  

During the Episode they sip on a Booker’s Batch No. C90-K-28 that Mark picked up a few years ago and they enjoy it with some 19-month old prosciutto style country ham that Freddie and his dad, Fred, cured and smoked themselves in their home smokehouse.

This Episode of The Bourbon Life Podcast is presented by Liquor Barn and is also sponsored by Penelope Bourbon, Limestone Farms Bourbon, Regard Law Group, Old Dominick, Three Chord Bourbon, James E. Pepper Distillery, and The Kitchen Table at James B. Beam Distilling Co.

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