Spirits pairings for Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Tequila & mezcal

Aged, deep, almost whiskey-like.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

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 Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

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 Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

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 Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

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

Liqueurs & digestifs

Aromatic, lightly fortified, served chilled.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Rum

Clean, light, cocktail-ready.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.