Spirits that pair with
Across 2 related dishes — most-paired first.
Liqueurs & digestifs
Aged French brandy.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Works with French Mustard · Smoked Pork Shoulder In Diablo Sauce (french Mustard Sauce Diable)
Rum
Caramel-toned, soft oak.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Liqueurs & digestifs
130 herbs, bracingly complex.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Rum
Molasses, coffee, baking spice.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Bourbon & American whiskey
Charcoal-mellowed bourbon cousin.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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