Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Anchorage/Denali Anadromous (Alaskan), Backbone Cheers Palmer!, Barrell Craft Bourbon, Benchmark Bourbon, Blantons, Buffalo Trace, Bulleit 10 Year, Bulleit Bourbon, Elijah Craig Small Batch, Four Roses Small Batch, Jim Beam, Kentucky Owl Wiseman, Knob Creek, Larceny, Makers 46, Makers Mark, McTavish, Old Forester, Penelope Crème Brule, Penelope Valencia, Port Chilkoot Boatwright (Alaskan), Traveler Whiskey, Woodford Reserve, Woodford Reserve Masters, Woodford Double Oaked, Yellowstone Select.

Choose one primary bourbon for serving from the provided list based on desired flavor profile: richer, oak-forward (Woodford Reserve Double Oaked, Knob Creek), spicy (Bulleit), sweet/caramel (Makers Mark, Larceny), high-rye spice (Four Roses Small Batch). For a tasting flight, select 3–4 contrasting bottles (e.g., Buffalo Trace, Bulleit 10 Year, Woodford Reserve, Blanton's).

Select bottle(s)

Measure about 1.5 oz (3 tbs) per pour for a tasting flight or 2 oz (4 tbs) for a single serve. The recipe uses tablespoon measures for ease: about 6 tbs (3 oz) per full pour and 3 tbs (1.5 oz) per tasting pour.

Pour bourbon into designated glasses. If serving a flight, label each glass or place in order left-to-right from lightest to heaviest aroma/flavor.

Provide a small carafe/jug of room-temperature water so tasters can add a few drops to open the bourbon aromatics.

Select appropriate glassware: Glencairn or tulip-shaped tasting glass to concentrate aromas, rocks glass for sipping with ice.

If serving on the rocks, add one large ice cube or sphere to each rocks glass just before pouring to minimize dilution.

Express an orange peel over the glass by holding the peel skin-side down above the bourbon and giving it a quick twist to release oils, then rub the rim with the peel and drop it into the glass for aroma.

If using a water dropper, suggest adding 2–4 drops of water to the bourbon to reduce alcohol burn and coax out secondary aromas; taste before and after to note changes.

Arrange charcuterie, cheese, and dark chocolate on a small board. Serve alongside bourbon to complement and contrast flavors — fatty, salty, and bitter items pair well.

Provide plain water and neutral crackers for palate cleansing between tastings.

Encourage tasters to use the following nosing and tasting method: 1) Observe color (hold glass to light), 2) Nose from 2–3 inches away, then closer without inhaling deeply, 3) Take a small sip, coat the palate, 4) Add a drop of water if desired, 5) Note finish and aftertaste.

Bourbon (choose one from list — e.g., Buffalo Trace, Makers Mark, Woodford Reserve, Bulleit, Blanton's)

Bourbon (alternate for tasting flight)

Water (room temperature, for dilution/tasting)

Rocks glass, Glencairn or tasting glass

Large ice cubes or sphere

Orange peel (for aroma)

Water dropper or pipette (optional, for adding water)

Charcuterie (thinly sliced salami, prosciutto)

Aged cheddar or gouda

Dark chocolate (70% cacao)

Water (for palate cleansing)

Bourbon

Make Bourbon Recipe in just 15m. Anchorage/Denali Anadromous (Alaskan), Backbone Cheers Palmer!, Barrell Craft Bourbon, Benchmark Bourbon, Blantons, Buffalo Trace, Bulleit 10 Year, Bulleit Bourbon, Elijah Craig Small Batch, Four Roses Small Batch, Jim Beam, Kentucky Owl Wiseman, Knob Creek, Larceny, Makers 46, Makers Mark, McTavish, Old Forester, Penelope Crème Brule, Penelope Valencia, Port Chilkoot Boatwright (Alaskan), Traveler Whiskey, Woodford Reserve, Woodford Reserve Masters, Woodford Double Oaked, Yellowstone Select.

Bourbon

Descriptors

Tasting Notes

Food Pairings

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