Originally Posted by
Yhztraveller
A little to much smokey maybe, but I would suggest that bacon pairs well with anything!!
Originally Posted by
Bohemian1
Actually, I would not. I'd like the overall smoke to be balanced at a nice level, so would likely pair smoky bacon with a less smoky whisky.
There's also the degree of cure (salt) to consider, especially in the context of some of the Island or Islay Scotchs, which have their own briny notes.
My advice is to experiment with as much bacon and Scotch as possible. Every day. Especially with close friends. Or worthy FTers at Dos.
I like the way you guys think. I've been to a couple of BBQ places where they try to pair smoky things (whether bacon, brisket, whatever) with smoky whiskies and I've found it not to work. Even trying to set aside my general dislike for smoky whiskies.
Speaking of whisky, I was just at the liquor store and picked up a bottle of
a Berry Bros & Rudd bottling of Glenrothes 1995 American Oak (bottled 2016, so that's aged 21 years). I don't usually buy those limited bottlings without having tried them first, but I've had a few good ones from those guys (Berry Bros bottling Glenrothes), and at just over $100, figured it was worth taking a flyer.