Thanksgiving is imminent, and something tells me many of us will be looking for something a little stronger than Pinot Noir this holiday season.
Pairing spirits with food can be tricky, but it’s not impossible. When treated right, whiskey can be a great companion to Thanksgiving dinner. Here are a few ideas to get you started.
American Whiskey
Bourbon, that quintessentially American of spirits, is a natural choice for Thanksgiving. Most Thanksgiving tables are covered in a huge range of different, sometimes even competing flavors, so you’ll want to pick something versatile, and something celebratory but not too precious. I’d reach for Eagle Rare, myself, or maybe Buffalo Trace – both balanced bourbons that are flavorful without being overpowering.
Rye can also be a nice counterbalance to the sweet, earthy, carby flavors of the traditional Thanksgiving meal. Go classic with Sazerac, or celebrate the intrepid American spirit of entrepreneurship with a craft rye like Kooper Family Rye or Corsair Ryemageddon.
Scotch
Don’t feel compelled to restrict your whiskey choices to domestic. Those original North American settlers? Some of them came from Scotland.
When drinking Scotch on Thanksgiving, I’d tend towards the lighter, bolder, younger styles, since food can mask complexity and nuance. If your table contains oyster stuffing, try a light-bodied, saline Scotch like Caol Isla or Laphroaig 10-year-old to bring out those briny flavors. For roasted turkey and with gravy, consider something with an equally rich flavor, like Mortlach.
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Highballs
In the Olympics of holiday drinking, Thanksgiving is the Marathon. Maybe even the Ultra-Marathon. Many of us will spend the entire day doing at least one of three mildly-to-severely stressful things: traveling, cooking a meal that requires multiple days of preparation, or spending time with our families. This is no time to overdo.
The lower proof of a simple highball (a combination of whiskey and soda water over ice) kills two birds with one stone: It makes it easier to pair whiskey with a wider range of foods, and it reduces the chance you’ll end up arguing about politics with Uncle Mike.
Any whiskey can become a highball, although I’d cringe at mixing some of the finer single malts with soda water. Try a blended Scotch like Monkey Shoulder, or a bold bourbon like Old Forrester Bottled in Bond. For those who scoff, remember that professional nosers and blenders taste spirits diluted to about 20% alcohol by volume to reveal more flavors. A little carbonation only amplifies the drink’s ability to cut through the heavy flavors of Thanksgiving and reset your palate with every sip.
If you can’t get excited about highballs, watch this video of Japanese bartender Takayuki Suzuki making a Hakushu 12-year-old highball. If that doesn’t inspire you, I don’t know what will. Just be careful not to stab yourself with an ice pick.
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