Scotch & Irish whiskey
Smoke, brine, iodine.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Works with Bluefish · Smoked Bluefish · Smoked-bluefish Pâté · Pistachio Crusted Bluefish
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Crisp, dry, herbal-clean pours support flaky fish without overwhelming it.
Works with Bluefish · Smoked Bluefish · Smoked-bluefish Pâté · Pistachio Crusted Bluefish
Rum
Caramel-toned, soft oak.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Works with Bluefish · Pistachio Crusted Bluefish
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 Bluefish · Smoked-bluefish Pâté
Liqueurs & digestifs
Aged French brandy.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Works with Bluefish · Pistachio Crusted Bluefish
Rum
Molasses, coffee, baking spice.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Smoked Bluefish · Smoked-bluefish Pâté
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 Bluefish · Smoked-bluefish Pâté
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 Bluefish · Smoked-bluefish Pâté
Liqueurs & digestifs
Italian bitter herbal liqueur.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Scotch & Irish whiskey
Honeyed, fruity, gentle.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
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