What’s so special about this Kentucky bourbon bar? Let’s start with the egg salad.
Could The Bar at Willett Distillery be the best bar in Kentucky?
The James Beard Foundation thinks so. It has included the intimate bar at the Bardstown distillery among 20 semifinalists vying for the title of Outstanding Bar in the 2025 James Beard Awards competition.
Some might think the bar is punching above its weight considering it’s competing with the likes of the Chandelier Bar in New Orleans; Lone Wolf Lounge in Savannah; Apothecary in Dallas; Kumiko in Chicago and True Laurel in San Francisco.
Each of these cities is known for having a vibrant cocktail and bar culture, with Beard Award scouts frequenting them annually seeking to discover the next generation of trendsetting cocktail bars.
Bardstown, although the acknowledged Bourbon Capital of the World, is not in that elite category. In fact, when the semifinalists were announced in January, Andrew Pope, the Bar at Willett’s general manager and beverage director, admitted to “being stunned.”
The only Kentucky winners in the 25-year history of the Beard awards have been Julian Van Winkle in 2011 for Outstanding Wine & Spirits Professional; Beaumont Inn, in 2015, a winner in the America’s Classics Best Restaurant/Chef category, and Louisville chef Edward Lee for his cookbook “Smoke & Pickles” in 2019, although there have been many other semifinalists, including this year.
“Since we’re located in such a small market, the Beard Awards weren’t even on our radar,” Pope says.
The Bar at Willett, however, been on the radar of discriminating drinkers almost since its opening in 2019. Located in a small space above the distillery’s gift shop (42 seats inside, with an additional 16 on the seasonal veranda), it has become a de facto clubhouse for travelers along the Kentucky Bourbon Trail as well as sophisticated sippers who can’t get enough of the vintage pours from the Willett portfolio.
It is that portfolio, even more than a unique in-house curated ice program developed by Pope and admired by the Beard judges, that has attracted a loyal following.
That and the elevated menu by chef John Sleasman, previously chef de cuisine at McCrady’s, a now-shuttered fine dining restaurant in Charleston, S.C. Sleasman is a master at creating imaginative small plates using a plethora of local and regional ingredients which celebrate both the French heritage of the Willett family and the Nordic roots of master distiller Drew Kulsveen, himself a five-time Beard nominee for “Outstanding Wine, Spirits and Beer Professional.”
Visitors love pairing a vintage bourbon flight with menu choices such as Smoked Trout Dip with twice-baked saltines, Rock Shrimp with corn, poblano, squash and pepper, and Panisse, chickpea flour fries, a popular street food from the south of France.
Sleasman’s menu is a far cry from that usually found in drinking establishments. Although it changes seasonally to take advantage of Kentucky’s four distinct seasons, typical offerings include shishitos, a fiery East Asian pepper; crawfish hush puppies, pate en croute with Dijon mustard, fig jam and cornichons; chicken liver and fois gras parfait, and a selection of local cheeses.
Of course, no dish is as popular as Willett’s signature egg salad sandwich, a yummy concoction of egg yolk jam, egg yolk shavings and lightly smoked Duke mayonnaise on a toasted brioche. If you didn’t think you could get excited about an egg salad sandwich, you haven’t had Sleasman’s version.
Should you happen to be at the distillery on a Saturday (and presuming you have a reservation), you can take a tip from the locals and order the cheeseburger. No, it’s not on the menu; is only available on Saturday, and even then is not available once the kitchen reaches its limit of two dozen burgers. However, if you’re one of the first to show up, you might be lucky enough to sample The Bar at Willett’s version: Two patties, with American cheese, secret sauce, pickles and white onion served on a bun made from scratch that same day.
While Sleasman and his staff are doing their kitchen magic, Pope is taking bourbon enthusiasts on a “spirited” journey through a bar menu of vintage pours from the Willett portfolio — neat or over that special ice — and timeless classic cocktails.
Top-selling whiskeys, according to Pope, are Willett Pot Still, Old Bardstown Bottled in Bond and Family Estate 4-year-old rye.
“We also have an extensive collection of approximately 75 single barrels which are rotated weekly,” he says. “These are highly sought after by bourbon aficionados and range anywhere from five years to 27 years old.”
As for the cocktails, Pope says the three most popular are the Old-Fashioned (2oz. Old Bardstown 90 proof bourbon, 3/8oz. 1:1 simple syrup, 3 dashes angostura); Manhattan (2oz. Willett rye, 1oz. Cocchi di Torino vermouth, 2 dashes angostura) and Boulevardier (Old Bardstown 90 proof bourbon, .75 oz. Campari, .75 oz. Carpano Antica Formula, orange twist).
The bar’s inventory goes far beyond bourbon, but there’s a wealth of options there as well.
“Our current bourbon offerings are all from the Willett portfolio,” says Pope, “but we also have a selection of vintage spirits from the 1930s to the 2000s from all over Kentucky.”
Spirits, sophisticated cuisine, ambiance and atmosphere plus 5-star service from a dedicated staff combine to make The Bar at Willett an unforgettable hospitality experience.
Pope’s stunned reaction to the news of the bar’s nomination has given way to a well-deserved sense of pride in being recognized along with bars in much larger cities. Finalists will be announced at the beginning of April, and come June 16 in Chicago, The Bar at Willet hopes to become James Beard’s 2025 Outstanding Bar.
But whether or not it becomes America’s best bar, in the hearts and tastebuds of its devoted clientele, it very well may be Kentucky’s best bar.
The Bar at Willett
Where: 1869 Loretto Rd., in Bardstown, Ky
Hours: Wednesday through Saturday 11 a.m. to 5:30 p.m., reservations recommended
Online: kentuckybourbonwhiskey.com
This story was originally published March 26, 2025 at 4:55 AM.