Whisky and Scotch Pairings
The smoky notes of Whisky are an intuitive pairing for smoked, cured meats such as prosciutto, salami, and chorizo. In general, pair smokier and peatier Whisky with less smoky charcuterie for a subtler and more nuanced effect. Learn how to find the perfect Whisky for your pairing by understanding the different Scotch regions.
The lighter, fruitier flavor of Whisky or Scotch crafted in the Highlands creates a bright counterpoint to the rich smokiness of chorizo or smoked kielbasa.
Smoky, peaty Islay Scotches are well balanced by a fatty, mild cured meat such as prosciutto or Ibérico ham.
Discover other smoky, culinary pairings such as the Scotch-based Manhattan with a smoked New York strip steak.
Bourbon and Rye Pairings
Bourbon, like wine, acquires its unique flavors from the interactions between alcohol and wood during the aging process. Vanillin — the same flavorful chemical reaction that gives vanilla its aroma — is found in bourbon as a result of the new, charred oak barrels interacting with the alcohol. And for the same reason that wine is a time-honored pairing with cheese and charcuterie, whiskey is a particularly rewarding companion to these foods. Meats and cheeses coat the palate with fat, which creates a unique flavor and mouthfeel when cut by whiskey.
Fattier charcuterie such as prosciutto and paté optimize this vanillin reaction.
The sweet, spiced notes of bourbon in cocktails such as the Bourbon Peach Smash, make it a natural pairing with spicy, smoky meats such as dried salami and andouille sausage.
Creamy cheeses and cheddar offer nuanced sourness that complements bourbon’s sweetness.
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