Flavien Desoblin – Owner Brandy Library NYC

“For someone some reason I am one of the very few people who love to pair a bourbon, if not cask strength, at least a higher strength 96 proof or above with Jamon Iberico de Bellota because there is so much depth, richness, and harmony in Jamon Iberico de Bellota that I think is the perfect complement. 

You can go straight at chocolate and enjoy a wide variety of chocolate milk chocolate, very dark chocolate to the bitter chocolate. And in a variety of bourbon, you know, some bourbons are drier than others and some are sweeter than others. Some have more vanilla than others. You'll find spicy bourbons. Is it because of the rye or because it was aged for a lot longer? I'm not sure. Whichever that it is, no matter what there will be chocolate, that will be ideal for it, you can just go as simple as a praline chocolate candy and a Maker's Mark.

Asian foods, especially when he gets a bit spicy is great with bourbon. But even without being spicy, there is the mastering of fat in the dishes that are just the right complement. And I mean, those barbecue sauces and the soy-based marinades. I mean there is so much depth in there that you find the depth in the bourbon as well while in the rye whiskey. So I like a cask strength or barrel-proof when I'm going that way.

God knows bacon is just bourbons' best friend!