Your Guide to Throwing A Bourbon Tasting Party Distiller

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What type of food do you serve at a bourbon tasting? The snacks that you choose to pair with a bourbon tasting can be either palate cleansers or flavor enhancers — and, more importantly, will help you raise a glass, responsibly. Mild crackers and unsalted corn chips are simple options for palate cleansing. Dried fruits, candied nuts, and.

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Here, a bourbon tasting is set up with a collection of antique crystal decanters and vintage cocktail glassware for some real old-world charm. (via Garden and Gun) Glencairn glasses ($10) are famous for being the perfect tasting glass;. Now for the food! You can't have a bourbon tasting without cheese! Aged parmesan is a good choice.

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Wine pairs well with food mostly because of its acidity, but grape flavors and tannins create other pleasant contrasts. Fermentation techniques and aging also influence the experience. Bourbon, however, is a bit different. It delivers high-proof alcohol that penetrates straight to the palate regardless of what food was just eaten.

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Smoked wings or bacon-wrapped jalapeños - Great for a game day pairing. Smoked gouda mac and cheese - The ultimate comfort food gets an upgrade. According to a survey by the Distilled Spirits Council of the United States, over 50% of bartenders say smoked foods are one of the best pairings for bourbon [1].

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Bourbon is a beloved American whiskey, known for its rich and complex flavors derived from its unique distillation and aging process. Many enthusiasts appreciate the pleasure of sipping on a perfectly neat glass of bourbon, but what some may not realize is the world of possibilities for pairing bourbon with food. Just like a fine wine, bourbon can bring out and enhance certain flavors in a.

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Bulleit Bourbon Whiskey - With its slightly fruity and spicy profile, Bulleit can add depth to the cracker's simplicity without overpowering it. Buffalo Trace Kentucky Straight Bourbon Whiskey - Its well-rounded profile makes it a versatile pairing with different types of crackers. 6. Cheese.

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To taste bourbon properly, there are a few general guardrails to respect: The first sip is a bad indicator. Bourbon is at least 40% alcohol. Let your tongue warm up to the heat before making a decision. The third sip is a more appropriate place to judge. A true taste means smelling and tasting the bourbon.

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Developing Your Bourbon Palate. To truly become a bourbon connoisseur, one must develop a refined palate. This involves training your taste buds to detect the subtle nuances and flavors that make each bourbon unique. Start by sampling a variety of bourbons and take note of the different aromas, tastes, and finishes.

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Fish, shellfish and lighter vegetarian fare: 80-plus proof and three- to six-year-old bourbons. Pork, poultry, and game: 90-plus proof and seven- to nine-year-old bourbons. Beef, lamb and other.

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Avoid heavily salted products or crackers flavored in any way. The point is to set your taste buds back to normal for the next tasting. Food to be served with the tasting should also serve a purpose of bringing out flavors in the whiskey. Ouita Michel's flavor wheel mentioned in my blog on Pairing Food with Bourbon is a good place to start.

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1. Barbecue brisket. Beer and barbecue are a favorite pairing, but if you're looking for a stronger drink to pair with your brisket, bourbon is the way to go. "The smokiness of a well-grilled.

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2. Proof Makes Perfect. A bourbon's proof can impact the ideal pairing. The principles covered above apply to bourbons with a proof of 40%-46% ABV. Generally speaking, these lower-proof bourbons pair well with delicate foods like seafood or vegetables, as well as lightly cooked foods, cheese, and desserts.

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If you need a refresher, check out our write up on mash bills. In bourbon's case, at least 51% corn must be used with the remaining grains; typically wheat or rye (known as the flavoring grains) and malted barley. There are standard bourbon mash bills which incorporate 70% or more corn, with the balance using rye and barley.

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4 Steps on How To Do A Bourbon Tasting. 1. Always Judge On The 3rd Sip. Bourbons are made of corn, malted barley, and rye or wheat. When tasting bourbon, always judge the third sip because the first will always be a bad indicator. Bourbon contains at least 40% ABV, so let your taste buds warm up to the heat. The first sip is always hot so take.

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14. Honey Bourbon Glazed Scallops. This recipe combines delicious scallops with a special honey bourbon glaze, creating a simple holiday appetizer option that's meaty, savory, and sweet. The secret lies in the freshness of your scallops; ensure to buy scallops that are firm, shiny, and have a creamy white hue. 15.

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Now get to your bourbon shelf, pick a bottle—or two—fill a glass (es) and find some of the foods mentioned above. Wine's gotten the food-pairing nod for centuries, and for good reason: It's made for food. But bourbon—any good whiskey, really—is worthy of the same role. Trust me.