Bourbon and barbecue are one of the most perfect food and liquor pairings. But just why do they work so well together? This guide explains why bourbon and barbecue are a marriage made in heaven and how you can further enhance your experience of the two.
Bourbon and Its Flavor Profile
Let’s level set on what bourbon is and its flavor profile to better understand why and how it is a natural for barbecue.
Bourbon is the most popular type of whiskey in America. It is named after Bourbon County, Kentucky, where much of it is produced.
By legal definition, for a whiskey to be classed as bourbon, it must contain at least 51 percent corn. Basically, the mash must predominantly be corn.
Most bourbons contain a mash of between 70 and 75 percent corn. The rest is made up of rye, barley, and wheat. Distillers must store the whiskey in a new, charred oak barrel and age it for a minimum of two years.
Bourbon whiskey typically tastes sweet because of its high concentration of corn. You may taste notes of vanilla, honey, caramel, maple, smoke, caramelized sugar, and oak due to the aging process. All these flavors typically pair perfectly with barbecue.
More About Why Bourbon and Barbecue Work so Well Together
BBQ is often viewed as an art form, as is bourbon.
In America, especially the South, barbecue is taken very seriously. Two common forms include:
- Grilling, where you cook over direct heat at a high temperature
- Barbecuing or smoking, where you cook low and slow using smoke and indirect heat for several hours.
Bourbons are generally characterized as sweet and smoky, with other notes. Barbecue has a similar flavor profile. The sweet vanilla, caramel, and maple syrup notes of bourbon pair very well with popular barbecue dishes like pulled pork and ribs. The touch of char and smoke also goes great with more savory meats like brisket and burgers and can really lift any BBQ sauce and turn it into something very special. It also goes great with baked beans, a common barbecue pairing.
In short, bourbon whiskey has sweet and smoky notes that go perfectly with all forms of barbecue. That’s why people coat their meat with it, use it in their sauces and marinades, and leverage it as a binder to help the rubs adhere. Of course, one of the best ways to enjoy a bourbon is paired with barbecue (or when doing the cooking).
Pairing Bourbon With Specific Types of Barbecued Meats
When pairing bourbon with barbecue, match the intensity of the meat’s flavor with the whiskey’s profile. Pair lighter or sweeter smoked meats like pulled pork or chicken with smooth, wheated bourbons, while saving bold, high-proof, or rye-heavy bourbons for rich, heavily seasoned beef like brisket.
Pulled pork and ribs
Pair these sweet, earthy meats with a wheated bourbon, like Maker’s Mark, or a balanced one, like Woodford Reserve. The sweet vanilla and dried fruit notes in the whiskey perfectly complement sticky, sweet-and-tangy barbecue sauces.
Beef brisket
Pair this rich, flavorful food with a high-proof or high-rye bourbon, such as Knob Creek or Wild Turkey 101. The bold oak, spice, and higher proof will cut through the rich fat of the meat without getting overpowered.
Barbecue chicken
Pair lighter poultry with a floral or fruity bourbon like Four Roses. The lighter, subtle notes enhance the smoke without clashing with the poultry.
Pairing Bourbon with Regional Barbecue Sauces and Rubs
Not only can the meat influence the type of bourbon you serve at your barbecue, but the sauce or rub you pair with can too. Here are some tips to maximize your experience.
Texas-style (peppery/bold) sauce
Old Forester 1910 provides the proof and rye notes needed to stand up to robust spices.
Memphis-style (sweet/smoky) sauce
Old Grand-Dad 114 amplifies the savory and umami characteristics of the Tennessee region’s flavor profile.
North Carolina-style (vinegar/tomato base) sauce
Buffalo Trace smooths out the acidity and balances the sweetness of the regional sauce.
Serving Suggestions for Bourbon and Barbecue
Neat, rocks, or cocktail: which is correct for your bourbon and barbecue experience? This section reveals the answer.
Neat or on a single rock
Ideal for sipping the whiskey slowly between bites, letting the residual fats from the barbecue coat your palate and elevate the flavors of both the meat and the bourbon. This is the ideal solution if you want to maximize your experience.
Cocktails
If you are drinking while grilling, a refreshing high-rye Bourbon Smash with mint and ginger cuts through the heat and smoke of an outdoor cookout. It will allow you to pace yourself so you can enjoy bourbon while both cooking and eating.
Bourbon and Barbecue: The Final Word
Bourbon and barbecued meats are natural together. Don’t overthink it! Leverage the tips in this guide to maximize your enjoyment, but don’t stress out. If you like it, it is completely right!