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polyamnesia
12-27-2007, 09:52
being a 99.9% NEAT drinker of bourbon and other kin spirits, i haven't done much EATING with my pours...but this being the holidays and there are all kinds of foods and goodies around, i stumbled upon a probably obvious, but eye-opening combo:

white chocolate and WT Rye...also
dark chocolate and OGD BIB...seems the unique aspects of these chocolates combined with the rye spiciness of these two spirits really brought OUT alot of interesting, amalgamations!

i don't expect to have a piece of chocolate every time i have a pour, but i will be experimenting from time to time.

what would pair well with the sweeter wheaters like WLW SReserve?

ACDetroit
12-27-2007, 09:58
Maybe Dried Apricots? I like to pair mine with my Reidel Chrystal or a nice heavy rocks glass...NO Rocks.

mier
12-27-2007, 10:38
I put some recipes on www.bourbondrinker.com (http://www.bourbondrinker.com) may be they can interest you?Not all about bourbon but there are more to come.
Eric.

spun_cookie
01-17-2008, 21:30
mmmm cheese... smoked cheese... gouda is the best of them with just about any bourbon so far...

ILLfarmboy
01-18-2008, 14:50
I'm particularly fond of Orville Redenbacher's Caramel microwave popcorn paired with any wheater but especially ORVW 10yr. 107

Just about any bourbon paired with peanut or cashew brittle

Just about any scotch paired with shrimp scampi or for that matter any garlicky seafood dish.

Dalmore 12 and smokes almonds.

plain Chex Mix and any WT product.

gothbat
01-19-2008, 18:17
I've never had a bourbon that didn't go well with my jerky! Better brands include Wild Bills, Buffalo Bills, Bronco Billy's (noticing a pattern? :)), and the stuff I can buy loose if I feel like taking the drive to the market (no brand is listed, it's probably made fresh in Lancaster County by the Amish).

DoubleT
03-30-2008, 01:40
While most folks would be inclined to go with beer, I find that a nice bourbon on the rocks works very well with most things smoked; ribs, pork, sausage, brisket, ham, chicken; for some reason though not so much smoked turkey.

Tennessee Dave
03-31-2008, 07:10
I agree with the pairing of smoked meats with bourbon. Very complimentary flavors.

fredthecat
05-23-2008, 11:03
not exactly a food and drink pairing, but in baking cakes or cookies i enjoy using whisky or brandy as one of the central flavours for plain or nut flavoured sweets

Buffalo Bill
02-02-2009, 09:45
1792 Ridgemont Reserve and corn chips go together like Blanton's and peppery side dishes. BB

OscarV
02-02-2009, 10:09
Anything chocolate especially if it has carmel or fruit in it.
Raspberry torts, chocolate chip pecan pie, white chocolate mousse.

polyamnesia
02-02-2009, 18:10
1792 Ridgemont Reserve and corn chips go together like Blanton's and peppery side dishes. BB


that's an interesting match...i, oddly, found that, as i sipped some Fighting Cock (it seems to get only better as it airs out), it really became tastier after having a bite of some tilapia with broiled tangerine on top...didn't mean to sip...it was just sitting aside, to be sipped after i finished the meal...it was really tangier, sweeter and 'thicker'...

i find that alot of those flavors i find in great pours (caramel, dried fruit like apricots, (c)raisins etc also go well with the whiskey.

other interesting pairings:

irish whiskey and chocolate (or any whiskey with chocolate, esp. dark)

smoked foods (as mentioned here)

cakes, cookies...

they don't improve the pour, but they sure add something.

add to that, the recently discussed beer-back revised approach! another species of vatting, for sure...:bowdown:

smokinjoe
03-27-2009, 17:06
Was just sitting outside with a nice, neat pour of Baby Saz and a fudgesicle. Goodness, Gracious! Maybe, one of the best whiskey/food pairings I've ever tasted. :yum: