Spirits that pair with
Across 3 related dishes — most-paired first.
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Roast Quail · Roast Quail With Pomegranate · Roast Quail Stuffed With Pate And Served In A Pastry Crust
Scotch & Irish whiskey
Honeyed, fruity, gentle.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Roast Quail · Roast Quail With Pomegranate · Roast Quail Stuffed With Pate And Served In A Pastry Crust
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.
Works with Roast Quail · Roast Quail With Pomegranate · Roast Quail Stuffed With Pate And Served In A Pastry Crust
Rum
Caramel-toned, soft oak.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Liqueurs & digestifs
Aged French brandy.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.
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