Kentucky Bourbon Pairings: Foods That Go With Bourbon

Quick Facts

• Sweet bourbons, with notes of caramel, vanilla and fruit, pair with chocolate desserts and glazed meats such as ham or pork chops.
• Spicier bourbons such as Bulleit suit savory foods like barbecue or charcuterie.
• Bourbons with oak or smoke notes stand up to heartier dishes such as steak or roasted vegetables.
• For seafood or salads, choose a softer, slightly sweeter bourbon, such as a wheated bourbon like Maker’s Mark.
• With Asian dishes, skip heavily oaked bourbons, which can clash with complex spices.
• Match intensity: a bolder pour with heartier dishes, a softer one with more delicate foods.

Culinary guide to Kentucky bourbon pairing

For expert guidance on pairing Kentucky bourbon with food, considering complementary flavors and balance is key. Sweet bourbons like Maker’s Mark pair well with desserts or fruit-based dishes, while spicier options like Bulleit are suited for savory foods such as barbecue or charcuterie.

In general, when pairing food with bourbon, there are three main categories to consider: sweet, salty/savory, and spicy. Let’s break down each category and explore some specific suggestions for pairings.

Sweet: As mentioned earlier, sweeter bourbons tend to have notes of caramel, vanilla, and fruitiness. These flavors can often complement sweet dishes such as chocolate desserts or even glazed meats like ham or pork chops. The sweetness in both the bourbon and food will play off each other nicely.

Salty/Savory: Bourbons with more savory notes like oak or smoke can be paired with heartier dishes like steak or roasted vegetables. The bold flavors in these foods won’t be overpowered by the stronger flavors in the bourbon but instead will create a harmonious balance on your palate.

Spicy: Spicy bourbons with notes of pepper or cinnamon can seem hard to pair with food. However, they can work surprisingly well with equally spicy dishes such as Cajun cuisine or Asian-inspired stir-fry dishes. The heat from both elements will lift each other without becoming overwhelming.

In addition to flavor profiles, the age of the bourbon can also play a role in pairing, so taste before you plate: match a bolder pour with heartier dishes and a softer one with more delicate foods like seafood or salads.

Bourbon pairing has no strict rules. Start with the flavor match and adjust to your own taste. Don’t be afraid to experiment and try different combinations to find your perfect match. Cheers.

Matching bourbon with various cuisines

Pairing bourbon with a cuisine comes down to a few factors. The first is the flavor profile of the bourbon itself. Is it sweet, spicy, or smoky? This will help guide you towards complementary flavors in your food. The age and proof of the bourbon can also play a role in how well it pairs with certain dishes.

For lighter fare such as seafood or salads, try a softer, slightly sweeter bourbon. This can help balance out any spiciness or acidity in the dish. For example, a smoked salmon salad would pair well with a wheated bourbon like Maker’s Mark.

On the other hand, heartier dishes like steak or barbecue call for bolder bourbons that can stand up to their strong flavors. Try a bold rye whiskey like Bulleit Rye or Woodford Reserve Rye to complement the boldness of these dishes.

With Asian cuisine, which often layers complex flavors and spices, skip heavily oaked bourbons, which can clash with them. Instead opt for a smoother and more delicate option such as Four Roses Small Batch which has notes of caramel and fruit that can enhance Asian dishes without overpowering them.

As for desserts, stick to sweeter and more flavorful bourbons such as Angel’s Envy finished in port barrels or Jefferson’s Ocean aged at sea. These richer bourbons can pair beautifully with chocolate-based desserts or even fruity ones like peach cobbler.

In addition to considering the flavor profiles of both the food and bourbon, balance the intensity of flavors. For example, a heavily spiced dish like Indian curry may pair well with a high-proof bourbon to balance out the strong flavors.

Pairing bourbon across cuisines has no hard and fast rules. Experimentation is key and don’t be afraid to try unconventional combinations. There’s no wrong way to enjoy Kentucky Bourbon as long as you’re enjoying it.

Recipes for bourbon-infused dishes

Bourbon, the quintessential American spirit known for its rich and complex flavors, is not just reserved for sipping neat or on the rocks. This beloved whiskey has also found its way into various dishes, adding depth of flavor to classic recipes. Here are some delicious recipes for bourbon-infused dishes that are sure to impress.

Bourbon-Glazed Pork Chops

Pork chops are a classic comfort food that pairs beautifully with the caramel and vanilla notes of bourbon. For this recipe, marinate thick-cut pork chops in a mixture of soy sauce, brown sugar, minced garlic, and a generous amount of bourbon. Grill or pan-fry the chops until cooked through and then brush them with an additional glaze made from reduced bourbon and maple syrup. The result is tender and juicy pork chops with a sweet and tangy glaze that will have your taste buds singing.

Bourbon-Spiked BBQ Sauce

This homemade bourbon-spiked sauce works on any grilled meat. In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (optional), and of course, a splash of bourbon. Let it simmer until thickened and use it as a marinade or basting sauce for ribs or chicken.

Bourbon-Braised Short Ribs

Nothing says comfort food like fall-off-the-bone short ribs braised in a rich and flavorful sauce, especially when that sauce includes bourbon. To make these short ribs, sear them in a Dutch oven before adding beef broth (or stock), tomatoes, onions, carrots, celery, salt and pepper, and, you guessed it, bourbon. Let them simmer until tender and serve with mashed potatoes or creamy polenta for a hearty and satisfying meal.

Bourbon-Peach BBQ Chicken Skewers

For a lighter option that still packs a punch of flavor, try these bourbon-peach BBQ chicken skewers. Simply marinate chunks of chicken in a mixture of peach preserves, olive oil, soy sauce, ginger, garlic powder, cayenne pepper (optional), and yes, bourbon. Thread the marinated chicken onto skewers along with onion chunks and bell peppers before grilling them to perfection.

These four recipes are a starting point for cooking with bourbon. Sweet or savory, this all-American whiskey can take any dish to new heights. So next time you’re looking for inspiration in the kitchen, don’t forget about adding a splash of Kentucky bourbon for an extra kick of flavor.

Pairing on a tour day

The easiest pairing lesson in Kentucky is a side-by-side, and we can build one into a day. Maker's Mark in Loretto uses red winter wheat instead of rye for a softer, sweeter bourbon. Jim Beam in Clermont uses a corn, rye and barley mash bill for a spicier one. Both sit in the Bardstown-and-beyond cluster, so one private day can include both. Taste them before lunch and the sweet-versus-spicy rule on this page makes sense in the glass. Jim Beam's restaurant, The Kitchen Table, serves smoked and grilled meats and bourbon-paired desserts. When the schedule allows, we book and confirm a table there as part of the day. Lunch falls between stops 1 and 2 or 2 and 3, depending on the itinerary, and the meal goes on your tab.

Frequently asked questions