Food Pairings

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The bourbon's char and tobacco find a natural companion in slow-smoked brisket rubbed with espresso and brown sugar, the meat's fat tempering the whiskey's proof.

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The bourbon's corn sweetness and mild oak balance the sweet-smoky glaze on pulled pork, while the light body keeps pace with soft brioche buns and pickled slaw.

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Duck breast with a cherry-black pepper reduction, or a wedge of aged Manchego drizzled with orange-blossom honey.

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Slow-smoked beef short ribs with a coffee-chili bark, served alongside charred corn salad and pickled red onion to mirror the bourbon's interplay of smoke, sweetness, and spice.

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The bourbon's butterscotch sweetness and charred oak structure complement smoky rendered pork fat and caramelized peach, while wheat-driven softness tempers the richness.

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A warm brown butter pecan tart with a pinch of fleur de sel mirrors the bourbon's butterscotch sweetness while the salt lifts its subtler oak and leather notes.

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Mesquite-smoked beef short ribs with a coffee and ancho chile rub, served alongside charred corn salad and pickled red onion.

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Slow-braised short ribs with a molasses-bourbon glaze, served over stone-ground grits and finished with charred scallion.

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The charred oak and brown spice in the bourbon play against the smoke and fat of the pork belly, while the apple chutney mirrors the red apple note on the nose.

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The wine-dark fruit and caramel richness of Dovetail mirrors the braising liquid's depth, while the whiskey's oak tannins cut through the marbled fat of the short ribs.

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Slow-smoked beef brisket rubbed with espresso, brown sugar, and black pepper, served with pickled red onion and cornbread. The charred bark of the meat mirrors the bourbon's toasted oak character.

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The rye spice and charred oak tones mirror the smoky, peppery crust of slow-smoked brisket, while the butterscotch sweetness balances the rendered fat.

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Hickory-smoked pulled pork on a brioche bun with tangy vinegar slaw and pickled jalapeños — the sweetness of the pork mirrors the bourbon's corn character while the vinegar cuts through the charred oak richness.

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Slow-smoked brisket with a coffee and brown sugar rub, served alongside pickled red onion and cornbread. The smoke and char on the meat echo the bourbon's charred oak notes, while the coffee rub amplifies the cocoa undertones.

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The caramelized sorghum glaze mirrors the bourbon's butterscotch while the pork's smoky fat stands up to the charred oak finish. Serve with pickled ramps for acidity.

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The bourbon's tropical barrel influence and cask-strength richness mirror the caramelized char of jerk-spiced pork belly, while grilled pineapple echoes the apricot brandy cask's fruity sweetness.

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The bourbon's apple and butterscotch notes harmonize with the sweet-tart chutney, while the rye spice cuts through the richness of the smoked pork.

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The charred oak and tobacco in the bourbon mirror the smoke ring on slow-cooked brisket, while the coffee rub's bitterness draws out the bourbon's dark chocolate undertones.

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The rye spice and charred oak in the bourbon mirror the smokiness of the pork, while the caramel notes complement a tangy mustard-based slaw on top.

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Smoked beef short ribs with a coffee-ancho chile rub, served alongside roasted sweet potatoes and pickled red onion — the char and sweetness mirror the bourbon's oak-driven profile.

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The bourbon's charred oak and brown spice notes dovetail with the smoky bark and coffee crust of slow-smoked brisket, while its caramel sweetness tempers the meat's richness.

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The bourbon's charred oak and butterscotch find a natural companion in caramelized pork belly, while the apple chutney echoes the whiskey's red apple brightness and cuts through the richness.

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The caramelized bark on smoked pork belly burnt ends mirrors the bourbon's charred oak and butterscotch, while the meat's fat content tempers the tannic grip. Serve with a mustard-vinegar slaw for acidity.

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The fatty richness of smoked pork belly finds a perfect foil in the rye spice and charred oak, while the bourbon glaze bridges the sweet caramel notes in the whiskey.

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The bourbon's rye spice and oak tannins stand up to the richness of smoke-rendered pork belly, while the apple chutney echoes the whiskey's dried fruit notes.

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Pecan-crusted pork chops with a brown butter and apple cider reduction, served alongside roasted sweet potatoes.

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The bourbon's butterscotch and wheat softness pairs beautifully with caramelized pork belly glazed with clover honey and served alongside pickled mustard seeds.

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The caramelized fat of smoked pork belly mirrors the bourbon's butterscotch and charred oak notes, while a tangy apple slaw bridges the whiskey's red apple brightness.

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The caramelized sorghum glaze mirrors the bourbon's butterscotch, while the smoky pork fat complements the charred oak and leather notes.

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Smoked pork belly bites with a maple-mustard glaze, served alongside pickled red onion. The sweet fat echoes the bourbon's butterscotch while the tang cuts through richness.

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The rye spice and dried cherry notes in the whiskey mirror the smoke and fruit on the duck, while the sherry-cask sweetness tames the richness of the rendered fat.

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A warm brown butter pecan tart with a pinch of flaky sea salt mirrors the bourbon's butterscotch and nut character while the pastry crust echoes its toasted wheat notes.

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Smoked beef short rib with cherry-chipotle glaze and grilled stone fruit.

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Smoked pork shoulder with a brown sugar glaze

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Smoked pork belly with apple chutney

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Smoked pork belly sliders with pickled red onion

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Cedar-plank grilled salmon with a brown sugar and black pepper glaze, or a wedge of aged gouda with dark chocolate.

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Peach cobbler with brown butter crumble

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Smoked brisket with a black pepper bark

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Smoked brisket with a coffee-chili bark

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Smoked brisket with a black pepper bark

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Smoked pork belly with apple cider glaze

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Brown butter pecan pie with flaky sea salt

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Smoked brisket with black pepper bark

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Smoked brisket with a cherry-chipotle glaze

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Texas-style smoked brisket with a black pepper bark

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Smoked brisket with a black pepper bark

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Pecan-crusted pork tenderloin with a brown butter and sage pan sauce

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Smoked beef short ribs with a coffee-ancho rub

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Smoked pork belly sliders with apple slaw

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Smoked pork belly with a bourbon-molasses glaze

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Pecan-crusted pork tenderloin with a bourbon glaze

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Smoked duck breast with cherry compote

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Smoked pork belly with a brown sugar glaze

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Smoked brisket with a brown sugar and black pepper bark

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Smoked pork belly with apple butter glaze

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Smoked pork ribs with a brown sugar glaze

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Brown butter pecan pie or smoked pork belly burnt ends

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Smoked pork belly with a brown sugar glaze

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Smoked duck breast with cherry compote

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Peach cobbler with brown butter streusel

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Smoked brisket with a coffee-chili rub

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Smoked pork belly sliders with apple slaw

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Smoked pork belly sliders with pickled peach chutney

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Smoked pork belly with apple butter glaze

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Smoked pork belly with apple chutney

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Smoked pork ribs with a brown sugar glaze

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Smoked brisket with a pepper bark crust

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Smoked pork belly sliders with apple slaw

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Dark chocolate mousse with espresso cream

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Smoked pork belly with a brown sugar glaze

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Smoked beef short ribs with cherry compote

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Smoked brisket with a black pepper bark

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Pecan-crusted pork tenderloin with a maple-bourbon glaze

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Smoked pork belly with a brown sugar glaze

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Smoked pork belly with a bourbon-brown sugar glaze

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Dark chocolate torte with espresso ganache

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Smoked brisket with a brown sugar and black pepper rub

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Smoked pork belly sliders with pickled green tomato

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Smoked pork shoulder with apple slaw

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Smoked pork belly with a brown sugar glaze

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Smoked brisket with a black pepper bark

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Pecan-crusted pork chops with a bourbon-maple glaze

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Pecan-crusted pork chops with a maple glaze

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Smoked brisket with a black pepper bark

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Smoked brisket with a brown sugar bark

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Smoked beef short ribs with a coffee-ancho chile rub

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Smoked pork belly with a maple glaze

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Smoked pork chops with a brown sugar glaze

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Smoked pork belly sliders with a honey-mustard glaze

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Smoked brisket with a coffee-chile rub

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Dark chocolate torte with raspberry coulis

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Smoked brisket with a brown sugar and black pepper rub

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Pecan-crusted pork chop with a bourbon-maple glaze

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Smoked pork belly with a brown sugar glaze

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Smoked salmon with brown sugar glaze

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Smoked pork belly with a brown sugar glaze

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Smoked duck breast with cherry compote

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Peach cobbler with brown butter crumble

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Smoked beef brisket with a brown sugar and black pepper bark

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Smoked brisket with a brown sugar and black pepper rub

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Smoked pork belly with peach chutney

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Smoked pork belly with apple chutney

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Smoked brisket with a coffee-chili rub

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Smoked pork belly with a maple glaze

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Smoked brisket with a black pepper bark

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Pecan-crusted pork tenderloin with a honey-mustard glaze

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Thick-cut pork chop glazed in apple butter.

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Pair with: Smoked brisket rubbed with coffee and ancho chile — the roasted corn and pecan in the bourbon echo the dark bark on the meat, while the soft wheat and caramel tame the heat.

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Pair with: Slow-smoked pork belly with a brown sugar and black pepper glaze. The bourbon’s caramel sweetness mirrors the glaze while its rye spice cuts through the richness of the pork fat.

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Dry-aged ribeye with a charred herb crust. The mineral backbone of the bourbon mirrors the iron-rich, funky depth of a well-aged steak, while the caramel and oak complement the char.

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Pecan-crusted pork tenderloin with a maple glaze, where the bourbon's butterscotch and brown spice notes mirror the dish's caramelized sweetness.

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Pair with: Vanilla bean panna cotta with salted caramel drizzle — the dessert mirrors the bourbon's butterscotch sweetness while the salt lifts the wheat character.

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Pair with: Smoked brisket with a brown sugar and black pepper bark — the caramelized meat crust mirrors the bourbon's charred oak and brown spice, while the fat tempers the proof.

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Pair with: Slow-smoked beef brisket with a brown sugar and black pepper bark, or a square of dark chocolate with sea salt — the char and sweetness mirror the bourbon’s own oak-driven profile.

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Pair with: A Spanish-inspired board of aged Manchego, marcona almonds, and dried Mission figs—each element mirroring the PX sherry cask’s contribution to the bourbon.

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Pair with: Crème brûlée — the torched sugar crust mirrors the seared oak staves, and the custard echoes the bourbon's butterscotch core.

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Pair with: Pecan-crusted pork chops with a brown sugar glaze — the nutty, caramel character of both creates a seamless bridge.

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Pair with: Smoked brisket with a brown-sugar bark, or a wedge of aged Comte.

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Smoked gouda and fig jam on walnut bread — the caramel and smoke in the bourbon mirror the cheese while the fig amplifies the dried fruit notes.

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Smoked pork ribs with a brown sugar and black pepper dry rub, or aged cheddar with honeycomb.

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Pecan pie with rum-raisin ice cream — the rum barrel notes mirror the dessert's caramelized richness.

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Honey-glazed roasted almonds

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Pair with: Texas-style brisket with a brown sugar rub — the smoke and fat amplify the bourbon's caramel core beautifully.

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Pair with: Pecan pralines and dark chocolate — the nut and caramel tones in both the bourbon and the candy create a seamless, indulgent pairing.