The Clever Root

Spring 2018

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5 0 | t h e c l e v e r r o o t A "NO RULES" APPROACH A third expression from Sagamore Spirit, Dou- ble Oak Rye Whiskey, is part of the producer's Sagamore Reserve Series. Aged for four years, the spirit finishes in a second oak barrel with staves that have been scored to allow for in- creased wood contact; this added time enriches the whiskey's dark amber hue while coaxing out more pronounced flavors of toasted marsh- mallow, caramel, and vanilla. These flavors meld well with an array of vegetarian dishes, Fontana says, including peppery arugula salad and grilled portobello mushrooms. Sagamore's other Reserve Series offering, the Moscatel Barrel Finished Whiskey, spends time in casks formerly used for Spanish moscatel– based wines. The aging process imparts hints of dark fruit, sweet honey, and flowers tailormade for pairing with pork and duck dishes with fruit- based sauces . . . or, naturally, with desserts. When it comes to the latter, Fontana sings the praises of Sagamore Rye with apple pie. The version she singles out can be found outside Baltimore at Woodberry Kitchen, a New American farm-to-table restaurant led by renowned chef Spike Gjerde, who won the James Beard Award in 2015 for Best Chef: Mid Atlantic. Why this particular pairing, you might ask? Fontana says the barrel and cereal notes of the whiskey are echoed in the oat streusel, toasted oat ice cream, and honey caramel sauce in the flaky pastry. Beyond the logistics of finding which ideal dishes to pair with each expression, there's for- tunately a very simple takeaway when it comes to sipping whiskey at the table. It's similar to throwing those outdated food and wine adages out the window, Fontana declares: "There are no rules; eat and drink as you like." The apple pie at Woodberry Kitchen outside Baltimore is a perfect accompaniment to Sagamore Spirit Rye Whiskey. PHOTO COURTESY OF RYE STREET TAVERN PHOTO COURTESY OF RYE STREET TAVERN The Maryland Mule at Rye Street Tavern features Sagamore Spirit's Cask Strength Rye, Q Ginger Beer, and lime. The sticky, sweet sauce on Chef Andrew Carmellini's ribs pairs well with Sagamore's signature rye whiskey. PHOTO: SCOTT SUCHMAN ■cr

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