Barbecue, like whiskey, is something that can — and should — be consumed year-round. Sure, it may be a little harder to cook outside if its fifteen degrees and there are snowdrifts three feet high surrounding your yard, but for the dedicated griller, not even that can stop you (especially if you follow these winter grilling tips). What it comes down to is the final product: crispy on the outside, juicy on the inside, slathered in your favorite sauce. That’s the kind of stuff that’ll make you forget about everyone and everything else, even if only for a little while.
Well, it’ll make you forget about everything except what you’re drinking with your ‘cue. Sure, you might be a fan of beer or wine with your meat, but what about a smokey whiskey?
If you’re already saying “Why not whiskey?” then you’re headed in the right direction. We can’t say enough how much we love whiskey with, well, everything, and barbecue is no different.
What kind of whiskey, though, is the final question. You want something that’ll stand up to the bold flavors that are hot off the grill, of course. That’s why we’ve pulled together a list of bold and smokey whiskey made right here in United States that are worthy of the ultimate barbecue feast. From steak to chops and beyond, these are the juices you’ll want next to your dish.
Westland Peated American Single Malt Whiskey
If you’re a Scotch person, you’ll like this peated option out of Washington State. With eyes closed, you’ll think you’re drinking Scotch. The smokiness carries through from nose to finish, giving the drinker a pleasant experience through and through. Alternatively, if you’ve not yet explored peaty flavors, but are looking for an entry point, this whiskey could be the one.
High West Campfire
The name basically says it all. How could you not want this (one of, if not the world’s first) mix of straight rye, bourbon, and blended Scotch whisky at your next barbecue? The smokiness of the Scotch goes really well with the bourbon sweetness and the spicy notes delivered from the rye. You’ll get hints of tobacco or pipe smoke, as well as the more traditional smoke flavors that come from the peat.
Whiskey del Bac Dorado
For Scotch drinkers, the idea of smoking malt over something is nothing new, but while many Scotch distilleries utilize peat, Del Bac smokes their malt over mesquite, giving their aged whiskey (their core offering) a wonderful Southwestern flair while retaining many of the same characteristics that Scotch drinkers find enjoyable about their own spirit.
Balcones Brimstone
Brimstone is wearing a 10-gallon hat, announcing to the world that it it’s from Texas. This corn whiskey from Balcones is smoked using Texas Scrub Oak, which gives it a very barbecue-y nose and palate. If you want something sweet, salty, meaty, and smoky, this is the one to pick up.
Corsair Triple Smoke
If you couldn’t guess what the heart of this whiskey was going to be, you either have been drinking too much or not enough. The barley for this spirit is split into three groups and smoked with three different items: peat in the traditional Scottish style, cherry wood, and beech wood. No matter how you try it, the smoke flavors dominate this whiskey in the best way possible.
Feature image by KucherAV/Getty Images.
