Spirits pairings for Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Tequila & mezcal

Aged, deep, almost whiskey-like.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Bourbon & American whiskey

Vanilla, caramel, charred-oak sweetness.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Scotch & Irish whiskey

Balanced, often with light smoke.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Bourbon & American whiskey

Spicier, drier, more peppery than bourbon.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Scotch & Irish whiskey

Honeyed, fruity, gentle.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Deep, dark, malt-or-oak-driven pours echo slow-cooked beef and dark-sauced richness.

Liqueurs & digestifs

Aromatic, lightly fortified, served chilled.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Clean, dry, slightly umami pours rinse the palate between rice-vinegar bites without overwhelming subtle fish.

Rum

Clean, light, cocktail-ready.