At a restaurant, instead of a food/wine pairing, try food/bourbon pairings! [classic article]

Knob Creek recently mailed out its newsletter, suggesting trading the usual food and wine pairings for a food and bourbon pairing. You can do that. Bourbons are not all created the same: some have bite, some have a vanilla character, some have toffee or leather or tobacco notes, etc.

I am a Kentucky Colonel and have tasted many “fine aged Kentucky bourbon whiskeys,” as “my” Colonel, Col. Michael Edward Masters would say. The next time you are at a fine restaurant or tavern, try a flight of 3 different bourbons. You can try them straight, with ice, or with “branch” — good, clean non-mineralized spring water.

I’ve also interviewed Fred Noe, of the Jim Beam family. He says that a cocktail — contrary to popular belief — deserves the best spirits. His mom likes Knob Creek with Coke. Knob Creek has a vanilla character. It is also good with vanilla Coke!

Col. Masters suggests these brands:

Vintage Bourbon 23, Vintage Rye, 21, Vintage Rye 23, Willett Pot Still, Willett Family Reserve, Pure Kentucky XO, Noah’s Mill, Rowan’s Creek, Eagle Rare, Blanton’s, Buffalo Trace, Elmer T. Lee, Van Winkle Family Reserve, Van Winkle12, Pappy Van Winkle 15, Jefferson Reserve Very Old, Jefferson’s,Sam Houston, Old Pogue, Rock Hill Farms, Pritchard, Booker’s, Baker’s, Basil Hayden, Knob Creek, Maker’s Mark, Bernheim, Elijah Craig 18, Weller, Old Fitzgerald, Four Roses Single Barrel, Four RosesSmall Batch, Wild Turkey Russell’s Reserve, Wild Turkey Kentucky Spirit, Wild Turkey 101, Old Forester Signature, Old Forester, Woodford Reserve, 1792, Parker’s, Old Granddad 114, Wathen’s

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