Food Pairings

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The charred bark and peppery fat of slow-smoked brisket finished with a coffee-chili rub mirrors the bourbon's layered intensity, while the meat's richness tames the barrel proof heat.

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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.

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Charcoal-grilled ribeye with cracked black pepper crust and roasted bone marrow

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Slow-smoked beef brisket with a brown sugar and black pepper bark.

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Slow-smoked beef brisket with a brown sugar and black pepper bark.

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Seared duck breast with a cherry-port reduction and roasted sweet potatoes.

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Pair with: Duck breast with a cherry-port reduction. The bourbon's port-barrel sweetness and cherry notes mirror the sauce, while the rye spice cuts the richness of the duck fat. A pairing that rewards patience — sear the duck slowly, let the fat render, and the meal will match the whiskey sip for sip.

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Pair with: Smoked brisket with a brown sugar and black pepper rub. The bourbon’s charred oak and caramel match the bark on the brisket, while the baking spice echoes the pepper rub — a Kentucky-meets-Texas pairing.

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Pair with: Pecan-crusted pork chops with apple chutney. The bourbon’s fruit-forward profile and rye spice mirror the pecan crust, while the caramel sweetness plays against the tart chutney.

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Pair with: Smoked brisket with a black pepper bark. The bourbon’s rye spice mirrors the pepper crust, while its caramel sweetness tempers the smoke — a Texas-meets-Kentucky handshake.

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Pair with: Butter pecan ice cream — the creamy wheat bourbon and buttery pecans are a perfect marriage.

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Pair with: Smoked brisket with a brown sugar rub — the caramel and smoke in both reinforce each other beautifully.

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Pair with: Dark chocolate brownies with sea salt — the cocoa and caramel in both amplify each other.

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Smoked brisket with a pepper bark crust, or a charcuterie board featuring aged cheddar, spiced pecans, and dark cherry preserves.

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Smoked brisket with a brown sugar and black pepper bark

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Smoked pork belly with a brown sugar and black pepper glaze, or aged Gouda with fig compote.

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Mesquite-grilled beef short ribs with a chipotle-brown sugar glaze, or smoked dark chocolate truffles dusted with ancho chile powder.