- Bartenders Want You to Drink Fireball
- America Can’t Get Enough Irish Whiskey
- Why Enterprising Booze Artisans Are Choosing Rye
- 3 Brilliant Whiskey Punches for Your Next Party
- 7 Whiskey Drinks That Could Help Cure Your Cold
- 3 Tasmanian Whiskeys to Try Now (If You Can Find Them)
- The Best Empty Bottle: Jim Beam’s Vintage Decanters
- Impressive New Single Malts for the Scotch Lover on Your Gift List
- Americans Are Drinking Lots of High-End Whiskey, Not So Much Cheap Gin
- You'll Never Guess Which Country Drinks the Most Whiskey
The obsession with whiskey has inspired some restaurants to offer carnivores a new pairing experience. Chef Christina Lecki of the Breslin in NYC creates whiskey-worthy recipes; here, four ideal pairings.
HIBIKI JAPANESE HARMONY ($65) This astonishingly soft, pristine Japanese whisky is aged in American, sherry and Japanese oak casks. It pairs extremely well with lighter meat courses.
FORTY CREEK DOUBLE BARREL RESERVE ($55) A recent import from Canada, this whisky is full of baking-spice flavors: nutmeg, cinnamon, vanilla. It’s fantastic with juicy roasts.
THE FEATHERY ($65) A blend of three single malts, this Scotch is aged in former sherry barrels. These impart a little toasty sweetness that’s nice with grilled meats.
HOCHSTADTER’S VATTED STRAIGHT RYE ($35) This spicy, assertive rye—a blend of aged whiskeys sourced from across North America—is a good match for heftier cuts of meat.