Spirits that pair with
Across 3 related dishes — most-paired first.
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Smoked Mackerel · Smoked Mackerel Pate · Smoked Mackerel And Fennel Sald
Rum
Molasses, coffee, baking spice.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Smoked Mackerel · Smoked Mackerel Pate · Smoked Mackerel And Fennel Sald
Scotch & Irish whiskey
Smoke, brine, iodine.
Mineral, lightly smoky, and citrus pours mirror cured-fish salt and amplify smoke.
Works with Smoked Mackerel · Smoked Mackerel Pate · Smoked Mackerel And Fennel Sald
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Smoked Mackerel · Smoked Mackerel Pate · Smoked Mackerel And Fennel Sald
Bourbon & American whiskey
Charcoal-mellowed bourbon cousin.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Smoked Mackerel · Smoked Mackerel Pate · Smoked Mackerel And Fennel Sald
Scotch & Irish whiskey
Honeyed, fruity, gentle.
Mineral, lightly smoky, and citrus pours mirror cured-fish salt and amplify smoke.
Works with Smoked Mackerel · Smoked Mackerel Pate
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
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