Do you feel lost as to where to begin? No worries; we have you covered with some fantastic bourbon and food combinations that will liven up your next dinner gathering.
Sweets all The Way!
The combination of bourbon and dessert is heavenly. This is yet another fantastic aspect of whiskey. Bourbon from exquisite places like candamber liquor pairs well with chocolate and nut desserts and anything sweetened with maple syrup as an aperitif.
Similarly, banana bread and sweet maize can be delicious additions to any meal. Peaches and berries, like bourbon, are a great example of a fruit that complements the complex smokiness of whiskey.
Shepherd’s Pie
Try a traditional shepherd pie topped with grilled sirloin and tangy gravy for a hearty meal perfect for the cooler months. Add some pork or bacon for a different taste profile that pairs well with some classy bourbon.
Fats Are Good!
Fat from foods like ham, milk chocolate, cheese, salmon, etc., is necessary for a good combination because it coats the palate and makes the flavours more noticeable. The booze will transform the fat and flavours into a whole new dimension.
The best foods are fatty meats and fatty sweets (like caramel, candy bars, and milk chocolate; don’t bother with bitter chocolate; you won’t like it). Aged gouda is preferred, while aged parmesan and cheddar cheeses taste fantastic. Even mild blue cheese works fine.
Smoky and Spicy Complements
Combining bourbon with spicy foods can be challenging, but trying new combinations is half the fun! Spiciness from a habanero or jalapeno pepper can be quite dissimilar from that of a paprika or jerk flavour.
On the other hand, smoky flavours are always a good match for your bourbon whiskey, while spicy ones are hit or miss. Serve whiskey with fatty grilled meats like brisket or rib-eye steak. The charred oak in the whiskey will benefit from the smoke from the grill.
Nutty Delights!
Adding too much sodium to a nut-based dish is not a good idea. Even though salty snacks pair well with a cool beer, they can leave your taste buds feeling empty after drinking bourbon. It’s interesting to note that not all nut and bourbon combinations are made identical.
As an illustration, the Brazilian nut almost completely masks the flavor of a whiskey made with wheat. At the same time, a high-rye bourbon eliminates the nut’s characteristics and leaves you wanting to lick the tree it grew on.
The sweetness of the Brazilian nut is brought out in a typical bourbon mash bill made with nearly equal parts of rye and barley.
Pecans can get lost in a traditional mash bill, but a high-rye whiskey provides a smoother mouthfeel and more harmony.
To end up, all these combinations accentuate or counteract the bourbon’s taste. In order to produce a new and exciting flavour profile, bourbon pairs well with anything that has smoky, sweet, or mildly spicy notes.
