The Tasting Panel magazine

September 2015

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6  /  the tasting panel  /  september 2015 UP UpFront with Dining with the Duke by Rachel Burkons While wine and food certainly make excellent dance partners, there's a new pairing superstar waiting in the wings, ready to cut in and help taste buds get their groove on: Duke Bourbon. With a rich and flavorful profile that's already proved its worth alone and in cocktails, this rogue whiskey is turning the food-pairing game on its head with its Dining with the Duke competition, kicking off this month. "If you taste a great glass of Pinot Noir, there are certain flavors and nuances that lend themselves to certain food," explains Chris Radomski, founder of Duke Bourbon and co- proprietor of cult winery Hundred Acre. "If you simply have bourbon neat, there are unique flavors to that bourbon that you can also play off of, and if you start working on different drinks and playing with cocktails, there are even more flavor options. A Manhattan versus an Old Fashioned—the food pairing possibili- ties there are really magical." With this spirit of, well, spirited explora- tion in mind, Radomski and Duke Bourbon are turning to a nationwide search for the best pairings Duke Bourbon has to offer: Whether it's a chef working with a bartender to create a cowboy-worthy steak n' whiskey meal perfect for the John Wayne inside all of us (the legendary actor is the Duke Bourbon namesake) or a pastry chef tackling a dessert with a sommelier at his side, Duke Bourbon is encouraging today's F&B teams to put bourbon pairings in the spotlight and on their menus. At Dallas, TX's Rapscallion, Eddie Eakin, Beverage Director, embraces pairing spirits with spice. PHOTO: JASON KINDIG

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