Pairing Food With Whiskey
As an appetizer: Knob Creek straight rye whiskey paired with sweet Lebanon bologna. I've since tried it with Lock Stock & Barrel 16 year straight rye whiskey. Similar results for both. The tangy smokiness of the bologna complements the spicy rye just about perfectly.
And for dessert: James E. Pepper 1776 straight rye whiskey paired with chocolate mousse. Here it's the sweetness of the chocolate that really works well with the rye.
Now I just need to find a main course and, of course, another rye to go with it.