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 Buffalo Tenderloin · Buffalo Tenderloin With Braised Fennel, Radishes And Satsuma Tangerine Vinaigrette
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 Buffalo Tenderloin · Buffalo Tenderloin With Braised Fennel, Radishes And Satsuma Tangerine Vinaigrette
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Carbonation and a touch of sweetness tame chile heat; citrus sour balances cooling-ranch dip.
Works with Buffalo Tenderloin · Buffalo Tenderloin With Braised Fennel, Radishes And Satsuma Tangerine Vinaigrette
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 Buffalo Tenderloin · Buffalo Tenderloin With Braised Fennel, Radishes And Satsuma Tangerine Vinaigrette
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 Buffalo Tenderloin · Buffalo Tenderloin With Braised Fennel, Radishes And Satsuma Tangerine Vinaigrette
Bourbon & American whiskey
Charcoal-mellowed bourbon cousin.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Buffalo Tenderloin · Buffalo Tenderloin With Braised Fennel, Radishes And Satsuma Tangerine Vinaigrette
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