News flash! Kentucky’s bourbon distilleries aren’t just for drinking any more.
Ever since Maker’s Mark Distillery in Loretto opened its farm-to-table restaurant Star Provisions in 2017, distillery dining has become de rigueur.
Stylish cafes have drawn crowds at Bardstown Bourbon Company, The Bar at Willett, the Kitchen Table at James B. Beam’s, Five Brothers Bar & Kitchen at Heaven Hill, and a slew of others.
The latest distillery to join the ranks of those with dining opportunities is Buffalo Trace whose John G. Carlisle Cafe made its debut in May of this year.
Housed on the first floor of the historic Elmer T. Lee Clubhouse, the casual café is open daily from 11:00 a.m. to 3:00 p.m.
Before getting into specifics about the café, here’s the answer to the question most of you are probably asking – who is John G. Carlisle and why does he merit a café named for him?
Despite Buffalo Trace, over its storied history, having had a line-up of rock star distillers, John G. Carlisle wasn’t one of them. Neither was he a celebrated chef who brought his talents to Frankfort’s culinary scene.
John G. Carlisle was an influential 19th century Kentucky politician. Now, we know what you’re probably thinking, but John G. earned this particular accolade.
Carlisle was the driving force behind the passage of the Bottled-in-Bond Act in 1897 which set the standards of quality for bourbon. For this, the entire industry owes him a debt of gratitude. Believe it or not, prior to the Bottled-in-Bond Act, a bourbon mash bill might have included tobacco and paint thinner along with corn and wheat.
Entering the café, visitors find a cozy retreat illustrating the distillery’s motto: “Honor Tradition, Embrace Change.”
For decades, the clubhouse served as a gathering place for distillery employees who came here to relax over a meal or perhaps even a glass of their signature product.
The integrity of the space has been maintained throughout with architectural details retained from the original 1930s design.
The café is dominated by a combination cocktail/coffee bar, and provides seating with a mix of communal tables, cozy banquettes and intimate seating by the brick fireplace.
One feature not normally found in most restaurants can be found in the Carlisle Café. The food operation shares space with a museum containing exhibits of historic artifacts that have been collected since the distillery’s opening more than 200 years ago.
For example, juxtaposed against a visible flood line that marks the high- water level during the 2025 flooding of the Kentucky River are photographs of the distillery built in 1869 by Col. E.H. Taylor, Jr. and named in Carlisle’s honor (it was demolished in 1936), and the only known bottle of Carlisle whiskey to be preserved in the archives.
Now for the menu which offers a selection of made-to-order sandwiches, salads and desserts.
You can find sandwiches such as the Brie BLT which adds bourbon to its candied bacon, and the Italian Dagwood, a tasty concoction of ham, salami, pepperoni, provolone, tomato, banana peppers, lettuce and pickled red onion on toasted sourdough. This one will have you saying. This one will have you smacking your lips and uttering “E buonissimo!”
There are also wraps, house-made soups and salads using the freshest of local seasonal ingredients, and a cheesecake for dessert which has a choice of toppings: bourbon caramel, bourbon chocolate fudge or bourbon cherry.
However, in honor of the Hot Brown’s 100th anniversary this year, visitors may want to opt for the Carlisle Café’s version, composed of turkey burnt ends, bourbon mornay, roasted red tomatoes and candied bourbon bacon served open-faced on toasted sourdough.
Finish off your meal with a cup of barrel-aged coffee or pair your food with a cocktail, perhaps a Buffalo Trace Old Fashioned (Buffalo Trace bourbon, Old Fashioned mix, barrel-aged Peychaud’s bitters) or one of the seasonal specialty cocktails.
The John G. Carlisle Café seats 70 and no reservations are required, although visitors must check in at the Visitor’s Center before heading to the restaurant.
Buffalo Trace might not have been the first distillery to jump on the onsite restaurant bandwagon, but it’s the latest example of how the bourbon industry shows visitors a taste of real Kentucky hospitality.
