Fellas, I need some help. Tonight I cooked up a mess of collard greens, some cheese grits, fried ham and black-eyed peas, and I'm just not sure what is the correct bourbon to serve with this fine cuisine.

I passed on the OGD BIB as too classy, and the Dickel 12 as too refined. So I settled on Rebel Yell and Cherry Coke in a tall plastic glass.

Do you think that I have committed a faux pas?