When it comes to bourbon in Kentucky, Edward Lee is an authority. As chef and owner of Louisville’s 610 Magnolia and MilkWood Restaurant, he highlights America’s native spirit across his menus, curates an impressive personal collection of rare and vintage bottles, and is planning a downtown whiskey bar. For Lee, few things beat a neat pour (or a glass on the rocks) to close out an evening. “People always pair desserts with something sweet like ice wine, which I’ve never understood,” he says. “The last thing I want with something sweet is something more sweet.”
For his take on classic bread pudding—Sweet Potato Cornbread Pudding—Lee prefers bourbons that are restrained, food-friendly, and that balance the savory notes of the dish. “With dessert, I want a bourbon that’s smoother, rounder, more balanced, and more elegantly finished,” he explains. That restrained sweetness and elegant finish are what he looks for when choosing a pour to accompany a dessert.
Below are the bourbons Edward Lee recommends for pairing with dessert, selected for their balance, texture, and flavor profiles that complement rather than overpower sweets.
1. Michter’s US*1 Kentucky Straight Bourbon
“This relatively new bourbon is very food-friendly and generally more accessible than some of the classic, more aggressive expressions. It’s mildly sweet, well balanced, and soft on the palate—great for pairing with desserts that have savory elements.”
2. Angel’s Envy
“Smooth as velvet, with soft edges and notes of maple and vanilla. Aging in port barrels adds caramel and tawny fruit nuances that play nicely with richer desserts.”
3. Noah’s Mill
“Bottled at barrel strength, Noah’s Mill is high in alcohol but surprisingly balanced. Leather and coffee notes keep the heat in check, so it finishes bold without tasting hot. I like a high-proof bourbon to help cut the drowsiness that can follow a big meal.”
4. Jefferson’s Chef’s Collaboration
“This expression was a collaboration with the distiller and blends bourbon and rye for a smooth finish. Its complexity and savory undertones make it a strong match for desserts that aren’t simply sweet—think spiced or savory-sweet preparations.”
5. W.L. Weller 12 Year
“If you can’t find Pappy Van Winkle 12 Year, Weller 12 Year is a superb wheated alternative. Elegant and initially sweet with butterscotch tones, it evolves into hay and leather notes that lend a refined, lingering finish—excellent with desserts that benefit from a more nuanced partner.”