Pairing Food With Whiskey

I've recently, more by mistake or accident, paired food with whiskey for a truly delightful experience. As in, the whole is greater than the sum of its parts kind of result.

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.


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