Spirits that pair with
Across 2 related dishes — most-paired first.
Rum
Caramel-toned, soft oak.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Veal Filet Mignon (tenderloin) · Veal Filet Mignon (tenderloin) With Bread Or Fava Beans
Tequila & mezcal
Aged, deep, almost whiskey-like.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Veal Filet Mignon (tenderloin) · Veal Filet Mignon (tenderloin) With Bread Or Fava Beans
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Veal Filet Mignon (tenderloin) · Veal Filet Mignon (tenderloin) With Bread Or Fava Beans
Scotch & Irish whiskey
Balanced, often with light smoke.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Veal Filet Mignon (tenderloin) · Veal Filet Mignon (tenderloin) With Bread Or Fava Beans
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Veal Filet Mignon (tenderloin) · Veal Filet Mignon (tenderloin) With Bread Or Fava Beans
Bourbon & American whiskey
Charcoal-mellowed bourbon cousin.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Veal Filet Mignon (tenderloin) · Veal Filet Mignon (tenderloin) With Bread Or Fava Beans
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