FREDDIE NOE
Master Distiller James B . Beam Distilling Co
Age : 34
Freddie Noe is a prominent figure in the world of American whiskey , continuing the legacy of one of the most storied families in distilling . As an eighth-generation master distiller and the son of Fred Noe , Jim Beam ’ s legendary co-master distiller , Noe carries forward the traditions of Beam / Suntory , while bringing his own innovative approach to the craft .
Growing up in the heart of bourbon country in Kentucky , Noe was immersed in the art of distilling from an early age . He did not immediately join the family business , however .
After earning a degree in engineering , Noe initially pursued a different career before the pull of his heritage brought him back to the distillery . There , he began honing his skills under the guidance of his father and other seasoned professionals , learning the intricacies of producing high-quality bourbon .
Noe is known for his passion for pushing the boundaries of traditional bourbon-making . This drive is best exemplified through his work on the “ Little Book ” series , a collection of innovative , blended whiskeys that challenge conventional notions of what bourbon can be .
Named in honor of his childhood nickname , the series reflects Freddie ’ s creative spirit and commitment to exploring new flavors while respecting his family ’ s rich legacy .
In addition to crafting unique products , Noe plays a vital role in promoting the Jim Beam brand worldwide , connecting with both seasoned bourbon enthusiasts and newcomers to the spirit . He often shares stories of his family ' s history and the dedication that goes into every bottle of Jim Beam .
Noe represents a blend of tradition and innovation , embodying the future of bourbon while honoring the past . His work ensures that the Beam family legacy remains a cornerstone of American whiskey for generations to come .
PATRICK WASETIS
Beverage Director Suerte , Este , Bar Toti
Age : 35 First Industry Job : Spicewood Tavern , a neighborhood restaurant in Austin , TX Favorite Drink : I ’ ve probably ordered more Negronis than anything else
As beverage director for three award-winning Austin , TX , restaurants — Suerte , Este and Bar Toti — Patrick Wasetis oversees the bar programs while also developing cocktails and managing staff education . He leads the bar teams at Suerte , Este and Bar Toti with integrity , compassion , courage and respect and aims to inspire creativity among team members .
“ By nature , I like to do things myself , and for much of my career working within small teams I could ,” Wasetis says . “ As my role grows in scope , however , it ’ s become increasingly important to empower and rely on the team around me .”
A Texas native , Wasetis came to Austin initially to attend the University of Texas , where he studied molecular biology and business . He credits his degree in biology with teaching him to find wonder in the seemingly mundane .
This inspires his approach to creating cocktails , which allows him to push the boundaries .
One example of this is the Del Mar-tini on the cocktail menu at Este , which is made with navy strength gin , vermouth , muscadet and kombu to put a sea-inspired twist on the cocktail to complement the restaurant ’ s Mexican seafood offerings . The Martini was featured by The New York Times in 2023 .
Este was awarded “ Best New Restaurant 2023 ” by Bon Appetit and was featured by The New York Times as one of “ America ’ s Best Restaurants of 2023 .” Wasetis ’ beverage program at Suerte was recognized by the James Beard Foundation in 2023 when it was named a James Beard semifinalist in the “ Outstanding Wine & Other Beverages Program ” category .
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