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THE NUTCRACKER SWEET
I
f you’re not pairing bourbon with pecan pie, you’re missing out.
Nothing — besides ice cream — goes better with pecan pie
than bourbon. These two are Southern soul mates. They share
the same flavor nuances. Sure, different mash bills (grain recipes),
ages and proofs differentiate one whiskey from another, but it’s the
caramelized sweetness that comes from aging in charred new oak
barrels that gives bourbon its distinctive flavor — the same type of
caramelized sweetness you find in pecan pie.
When it comes to pairing bourbon and food,there are two approaches:
contrast or complement (it’s the same with wine). Think spicy, like
Sazerac Rye, or sweet, like a low-rye mash — either Buffalo Trace
or Eagle Rare. Avoid higher-proof bourbon — stick to the 80- or
90-proof range — you want something smooth and food-friendly.
Save your rare and barrel proof bourbons higher than 100 proof for
after dinner.
Here are a few of my favorite pairings to get you started.
Jim Beam Black
The ever-popular Jim Beam White is everywhere, but its slightly
older brother also can be easily found. In addition to the classic
bourbon notes of caramel and vanilla, Jim Beam Black has a slight
nuttiness that complements the pecans in the pie. Thanks to the fact
that it spends a little more time in the barrel than Jim Beam White,
Jim Beam Black’s caramel character comes across a bit darker and
richer. The extra aging adds a touch of oak
spice as well. This makes for a somewhat
complex combination of flavors. And the
bourbon’s modest 86 proof makes it very easy
drinking — perfect to wash down that rich
pecan pie.
Eagle Rare
Eagle Rare is matured for at least 10 years,
making it the oldestwhiskey on this list.What
makes this bourbon from Buffalo Trace
Distillery stand out here is its richness. The
decade this whiskey spends maturing in a
new American oak barrel imparts Eagle Rare
with complex layers of dark caramel, vanilla
bean and oak tannins. It’s more elegant
than Jim Beam Black and adds a sense of
refinement when paired with pecan pie. It
beautifully sits in the flavor space between
the pie’s rich filling and crunchy top.
Wild Turkey 101
For bourbon, a lot of its spiciness comes from
the rye grain used in itsmash bill. (When I say
spice, think rye bread vs. wheat bread.) Some
bourbons, like Jim Beam Black, don’t use a
lot of rye. Others do. If you’re looking for a bit more bite, reach for
Wild Turkey 101. Wild Turkey uses a lot of rye in its bourbon, which
accounts for its singular spiciness. That bite, however, comes from
its high proof — 101, or 50.5 percent alcohol by volume. (You can
determine proof by doubling the alcohol by volume.) There are lots
of spices to be found in this bourbon. Things like allspice, cloves and
cinnamon will definitely kick your pie-eating experience up a notch.
Sazerac Rye
Okay, this last one isn’t bourbon. It’s a rye whiskey, which is just as
American.Where bourbon is at least 51 percent corn,rye whiskey must
be made from at least 51 percent rye. All that extra rye grain makes this
whiskey spicier than the much sweeter bourbon, and to some, it tastes a
bit sharper or drier. Sazerac Rye offers baking spices, toffee and even a
touch of dill with a clean,minty finish. That doesn’t sound like it would
pair well with pecan pie, but you’d be surprised how nicely they go
together. All that spice cuts right through the pie’s rich filling, leaving
your palate surprisingly cleansed and ready for another bite.
If you don’t like bourbon or rye, we can’t be friends.Okay, okay — you
can
choose a tawny port, which is also aged in wooden barrels and
pulls in some of the same flavors as the pecan pie. Or a dessert wine
like Madeira, which matches the sweetness of the pie. Even a rich,
dark, nutty, dessert beer, like a heavily roasted milk stout, works well
with pecan pie.
Want something even sweeter with your slice? Buffalo Trace Bourbon Cream is
handcrafted using Buffalo Trace Kentucky Straight Bourbon. Try it on the rocks, in coffee,
or even poured over ice cream alongside a slice of pecan pie.
Bourbon
Sweet
by
Bobby Childs