Boston's Mouthwatering Whiskey and Steak Pairings

Boston's Mouthwatering Whiskey and Steak Pairings

December 12, 2019 by Matt Juul

For those who enjoy a light pairing, sommelier and beverage director Nick Daddona of Boston Chops (bostonchops.com) and Boston Urban Hospitality recommends trying a rye whiskey with something more acidic like steak tartare. For bolder flavors, he suggests sipping on the Spirit of Mauve by Vermont’s own WhistlePig, a hot and heady creation that’s full-bodied and pairs well with offerings like ribeye or a New York strip. “This is my favorite whiskey that we have,” says Daddona.

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Over at Grill 23 & Bar (grill23.com), Himmel Hospitality Group master sommelier and beverage director Brahm Callahan suggests pairing “loud” flavor profiles together, like a decadent American Kobe cap steak with a 12-year-old Elijah Craig bourbon. But for a happy medium between big flavors, try ordering a dry-aged prime New York sirloin with Ichiro’s Malt Chichibu, created by Ichiro Akuto, “the Mick Jagger of Japanese whiskey,” according to Callahan.

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Speaking of Japanese spirits, Abe & Louie’s (abeandlouies.com) wine and beverage manager Benjamin Appleby is a big fan of Mars Shinshu Iwai, which pairs well with steak due to its mild yet spicy and gingery notes. “There’s nothing in the world quite like it,” says Appleby.













Boston's Mouthwatering Whiskey and Steak Pairings

December 12, 2019 by Matt Juul

For those who enjoy a light pairing, sommelier and beverage director Nick Daddona of Boston Chops (bostonchops.com) and Boston Urban Hospitality recommends trying a rye whiskey with something more acidic like steak tartare. For bolder flavors, he suggests sipping on the Spirit of Mauve by Vermont’s own WhistlePig, a hot and heady creation that’s full-bodied and pairs well with offerings like ribeye or a New York strip. “This is my favorite whiskey that we have,” says Daddona.

Photo_Aug_15,_12_23_35_PM.jpg

Over at Grill 23 & Bar (grill23.com), Himmel Hospitality Group master sommelier and beverage director Brahm Callahan suggests pairing “loud” flavor profiles together, like a decadent American Kobe cap steak with a 12-year-old Elijah Craig bourbon. But for a happy medium between big flavors, try ordering a dry-aged prime New York sirloin with Ichiro’s Malt Chichibu, created by Ichiro Akuto, “the Mick Jagger of Japanese whiskey,” according to Callahan.

boston_chops_filet_dtx.jpg

Speaking of Japanese spirits, Abe & Louie’s (abeandlouies.com) wine and beverage manager Benjamin Appleby is a big fan of Mars Shinshu Iwai, which pairs well with steak due to its mild yet spicy and gingery notes. “There’s nothing in the world quite like it,” says Appleby.