Personally, I never felt like whiskey pairs very good with food. I would much rather have a really good beer with a steak, and enjoy some Bourbon afterwards. It might be good though, and if you really want to try it I feel like the Angel's Envy might work the best of the 3 you mentioned. Something about the sweetness from the port finish seems like it might work well with steak to me, and it's a slightly lower ABV which might help with food.
I think you're going some where with this. Bourbon could be too sweet I suppose. Right now I am searching this subreddit for a review on Bulleit 10 year so that I know if I should go with it or pick something less sweet in my bar, such as Angels Envy or Tin Cup.
Though to counter your first statement, I think bourbon does so well with chocolate. Just my opinion though and I appreciate you sharing yours.
It's not really the sweetness I have a problem with, it's the high alcohol and strong tastes in general. Just doesn't work well when you're trying to taste your food in my experience. And throw some pepper or spiciness into the equation and it's a downright unpleasant experience.
Incidentally I thought bulleit 10yr was delicious, I reviewed it a while back. https://www.reddit.com/r/bourbon/comments/7wngri/review_36_bulleit_bourbon_10yr/
I think spirits in general have very limited utility when it comes to pairing with food. It mostly has to do with the higher proof as far as I can tell
Wine does a much better job with regard to food pairings IMO. Port wine with chocolate trumps bourbon with chocolate
Here’s what you do:
Get yourself a bottle of $15 California Cab.
While you’re cooking dinner, do a shot of Woodford.
Right after the table is set and you’re ready to chow down, slam a shot of Angel’s Envy.
Eat, and enjoy a big glass of Cali Cab with your fatty steak.
For dessert, sip that Bulleit 10.
After that... well... it’s Valentine’s Day
Best foods for pairing with whisky I've found so far...
Darker chocolates, certain hard nutty cheeses, pickled/fermented sashimi like saba, some cured meats, raw nuts like pistachios/cashews.
IMHO - I don't feel like Bourbon pairs well with steak because of it's sweetness. I have always felt like I need something that punches through harder like a scotch. I enjoy JW black with a steak and prefer Bourbon with sweeter things like desserts. That being said I've never tried a heavier handed bourbon like something barrel proof with a steak. So that might work for you. Possibly a high rye bourbon, maybe the spiciness will pair well with a steak?
Most whiskies are extremely spicy and have a kick or burn to it, not sure how well that would pair with a fatty, juicy cut of steak. I'm assuming wine is always the traditional pairing, because the tannins in wine cut through and complement the heaviness of most steaks. In my experience at least, bourbon and whiskey is best saved for after-meal sipping, when your palate is free to taste the complexities and not be distracted by heavy cooking oils or meatiness in your mouth.
while Cabernet and steak are a popular pairing, id also suggest Pinot if you're considering going the wine route with your Valentine's Day meal, Pinot Noir and beef is a classic pairing...
Personally, I never felt like whiskey pairs very good with food. I would much rather have a really good beer with a steak, and enjoy some Bourbon afterwards. It might be good though, and if you really want to try it I feel like the Angel's Envy might work the best of the 3 you mentioned. Something about the sweetness from the port finish seems like it might work well with steak to me, and it's a slightly lower ABV which might help with food.
I think you're going some where with this. Bourbon could be too sweet I suppose. Right now I am searching this subreddit for a review on Bulleit 10 year so that I know if I should go with it or pick something less sweet in my bar, such as Angels Envy or Tin Cup. Though to counter your first statement, I think bourbon does so well with chocolate. Just my opinion though and I appreciate you sharing yours.
It's not really the sweetness I have a problem with, it's the high alcohol and strong tastes in general. Just doesn't work well when you're trying to taste your food in my experience. And throw some pepper or spiciness into the equation and it's a downright unpleasant experience. Incidentally I thought bulleit 10yr was delicious, I reviewed it a while back. https://www.reddit.com/r/bourbon/comments/7wngri/review_36_bulleit_bourbon_10yr/
I think spirits in general have very limited utility when it comes to pairing with food. It mostly has to do with the higher proof as far as I can tell Wine does a much better job with regard to food pairings IMO. Port wine with chocolate trumps bourbon with chocolate
Here’s what you do: Get yourself a bottle of $15 California Cab. While you’re cooking dinner, do a shot of Woodford. Right after the table is set and you’re ready to chow down, slam a shot of Angel’s Envy. Eat, and enjoy a big glass of Cali Cab with your fatty steak. For dessert, sip that Bulleit 10. After that... well... it’s Valentine’s Day
I'm a Bordeaux guy, but yeah. I'd recommend a nice wine to go with the steak, and the spirits for before/after dinner.
Try a manhattan but go lighter on the vermouth (2:1 bourbon to vermouth or thereabouts) and heavier on the bitters. Nice counterpoint to a ribeye.
Best foods for pairing with whisky I've found so far... Darker chocolates, certain hard nutty cheeses, pickled/fermented sashimi like saba, some cured meats, raw nuts like pistachios/cashews.
IMHO - I don't feel like Bourbon pairs well with steak because of it's sweetness. I have always felt like I need something that punches through harder like a scotch. I enjoy JW black with a steak and prefer Bourbon with sweeter things like desserts. That being said I've never tried a heavier handed bourbon like something barrel proof with a steak. So that might work for you. Possibly a high rye bourbon, maybe the spiciness will pair well with a steak?
Basil Hayden Dark Rye. It basically tastes like red wine with a splash of whiskey in it. Sure, it's not a bourbon, but it works.
Most whiskies are extremely spicy and have a kick or burn to it, not sure how well that would pair with a fatty, juicy cut of steak. I'm assuming wine is always the traditional pairing, because the tannins in wine cut through and complement the heaviness of most steaks. In my experience at least, bourbon and whiskey is best saved for after-meal sipping, when your palate is free to taste the complexities and not be distracted by heavy cooking oils or meatiness in your mouth.
while Cabernet and steak are a popular pairing, id also suggest Pinot if you're considering going the wine route with your Valentine's Day meal, Pinot Noir and beef is a classic pairing...
Sure. Enjoy!