Peggy Noe Stevens is a master taster, whiskey reviewer, and competition judge. She is known in the industry for her super palate, as well as her founding innovations connecting whiskey and food pairing styles and methods. Here, we feature the following brands and the inspiration for creating unique profiles and food pairings. The following is a guideline to discovering the ultimate food pairings for your guests:
Featured products that received the highest flavor tasting profile ratings:
Holladay Soft Red Wheat Bourbon
100 proof
After a 30-year distilling hiatus, the Holladay Distillery resumed bourbon production in 2015 with the original Holladay recipe, comprising corn, rye, and barley. It dates back to the inception of the distillery in 1856 and is used for the production of Ben Holladay Bourbon. Mick Harris, president of Holladay, had a personal interest in sipping on wheat bourbons, so the idea was born to create their own.
“We began with the original Holladay mash bill and made one small but significant change: wheat for the rye. The first batch was distilled in 2017 and after six years of aging, Holladay Soft Red Wheat was introduced in spring of 2023. At that time, the distillery had been in existence for 161 years and this was the very first time wheat had been used in a recipe. It wasn’t easy waiting for six years to see what the profile would become, but we are proud of the results.” — Kyle Merklein, master distiller.
Located in Weston, Missouri, the Holladay Distillery is the oldest distillery in the state. Holladay bourbon production begins with the limestone spring water source that is used for cooking the grains which are then fermented and distilled in the original still house. Once distilled, it is barreled in Missouri white oak barrels and aged onsite in iron-clad rickhouses for at least six years. Holladay Soft Red Wheat Bourbon is one of the very few bottled-in-bond wheat bourbons on the market that is more than six years of age.
Balance – Simple Pairing
Dried red apple rings
Balance – Appetizer/entrée/dessert
Apple crisp
Counterbalance – Simple pairing
Brie with fig jam
Counterbalance – Appetizer/entrée/dessert
Lobster bisque
Explosion – Simple Pairing
Crisp bourbon bacon
Explosion – Appetizer/entrée/dessert
Bacon-wrapped stuffed quail
Knob Creek 7 Years Old Rye
100 proof
“Knob Creek was crafted as a full-flavored whiskey, establishing a quality standard for over 30 years. Today, we continue to set the bar for the industry, most recently by introducing an age statement to our Kentucky straight rye whiskey, now being aged for a minimum of seven years. This addition serves as a testament to Knob Creek’s commitment to quality and craftsmanship, values instilled by the brand’s founder and sixth-generation master distiller, Booker Noe. This particular age profile perfectly showcases the whiskey’s choice characteristics, bringing out distinct notes of spice, vanilla, and oak, making it an ideal choice whether enjoyed on the rocks or in your favorite classic cocktail.” — Tim Heuisler, Knob Creek global ambassador.
Balance – Simple Pairing
Fried dill pickles
Balance – Appetizer/entrée/dessert
Poached pear dessert
Counterbalance – Simple pairing
Asiago-wrapped asparagus spears
Counterbalance – Appetizer/entrée/dessert
Cajun-fried turkey breast
Explosion – Simple Pairing
Cinnamon brioche
Explosion – Appetizer/entrée/dessert
French toast with warm maple syrup and raisins
Hope you enjoy these products alongside your favorite food pairings. The texture and quality of each spirit will stir anybody’s taste buds. Enjoy!
|
How to pair |
|
Balance is when you complement a predominant note in the whiskey |
|
Counterbalance is when opposites attract and you fire up a food flavor, |
|
Explosion is almost too much of a good thing, when you take a predominant whiskey note and dial up the food match, to create surround-sound flavors that slap an immediate smile on your face and palate. |
