Spirits that pair with
Across 4 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 Smoked Pork Butt · Pecan-smoked Pork Butt · Smoked Pork Butt Roast · Smoked Pork Butt Cherry Wood
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 Pork Butt · Pecan-smoked Pork Butt · Smoked Pork Butt Roast · Smoked Pork Butt Cherry Wood
Rum
Molasses, coffee, baking spice.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Works with Smoked Pork Butt · Pecan-smoked Pork Butt · Smoked Pork Butt Roast · Smoked Pork Butt Cherry Wood
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 Pork Butt · Pecan-smoked Pork Butt · Smoked Pork Butt Roast · Smoked Pork Butt Cherry Wood
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 Pork Butt · Pecan-smoked Pork Butt · Smoked Pork Butt Roast · Smoked Pork Butt Cherry Wood
Liqueurs & digestifs
Italian bitter herbal liqueur.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
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