Boudin, Bourbon & Beer features open bars with local craft beers, premium spirits, fine wines and more provided by our generous sponsors.
The finest pours
Abita Beer is a presenting sponsor, and will be on hand with its famous flagship brews like Abita Amber and Turbodog. Abita will also feature Abita Seasonal brews and Abita Harvest Series, incorporating the finest Louisiana-grown ingredients. Special cask selections and other surprise brews will be available at Boudin, Bourbon & Beer for guests to taste and enjoy.
Founded in 1986, the Abita Brewing Company is nestled in the piney woods 30 miles north of New Orleans in an area that for centuries has been famous for its pristine artesian spring water. Abita is the oldest and largest craft brewer in the southeast US. Abita's ales and lagers are brewed in small batches, hand-crafted by a team of dedicated workers with only the highest ideals of quality. This pride, along with the brewing process, is what creates their full flavored all-natural brews. Abita is a favorite choice of New Orleans' most famous chefs and can be found as an ingredient on menus across the city. Abita's brews are designed to pair superbly with the cuisine that has made New Orleans one of the top food destinations in the world.
Buffalo Trace Bourbon is a presenting sponsor of Boudin, Bourbon & Beer. The world's most decorated distillery will be pouring "neat" tastes, and professional mixologists will create specialty cocktails.
Buffalo Trace Kentucky Straight Bourbon Whiskey is distilled, aged and bottled at the most award-winning distillery in the world. Made from the finest corn, rye and barley malt, this whiskey ages in new oak barrels for years in century old warehouses until the peak of maturity. The taste is rich and complex, with hints of vanilla, toffee and candied fruit. The smooth finish lingers on the palate. This will never change.
Jim Clendenen graduated from the University of California, Santa Barbara, with High Honors in Pre-Law in 1976. It was during his "junior year abroad" in 1974, while turning 21 in France, that he discovered life beyond tacos. After graduation, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.
Beginning with the 1978 harvest, Jim Clendenen was assistant winemaker at Zaca Mesa Winery for three vintages, a valued training experience. In 1981 his vision broadened with three harvests in one year as Jim worked crush and directed the harvest at wineries in Australia and France. Three harvests in one year confirmed his masochistic tendencies.
In 1982, Clendenen decided, along with now ex-partner Adam Tolmach, to start his own winery in leased quarters. Au Bon Climat (which means "a well exposed vineyard") has grown over its history to over 30,000 cases through careful re-investment from its own production.
The winery has cultivated an international reputation for its Pinot Noir, Chardonnay, Pinot Blanc and Pinot Gris. Jim Clendenen, the “Mind Behind” Au Bon Climat, is recognized worldwide for his classically-styled wines (in addition to his Burgundian-focused ABC wines, Jim is also highly regarded for his Italian and other French varietals). In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Dan Berger of the Los Angeles Times named Clendenen the "Los Angeles Time Winemaker of the Year" in 1992; Food & Wine Magazine named him "Winemaker of the Year" in 2001. Germany's leading wine magazine, Wein Gourmet, in 2004 named Clendenen “Winemaker of the World;” and in 2007, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”
On a remote Pacific island, 1,600 miles from the nearest continent, equatorial trade winds purify the clouds that begin FIJI® Water’s journey through one of the world’s last virgin ecosystems. As tropical rain falls on a pristine rain forest, it filters through layers of volcanic rock, slowly gathering the natural minerals and electrolytes that give FIJI Water its soft, smooth taste. The water collects in a natural artesian aquifer, deep below the Earth’s surface, shielded from external elements by confining layers of rock. Natural pressure forces the water towards the surface, where it’s bottled at the source, free from human contact until you unscrew the cap. Untouched by man™. The Nature of Water®.