Rillette (Shredded, Preserved Pork) – The savory, salty richness of rillette finds balance in the bourbon’s sweetness, while the whiskey’s herbal notes enhance its depth.

Lachsschinken (Smoked Pork Loin) – This dry-cured, naturally smoked pork has a silky texture and a light smokiness that pairs beautifully with Cavehill’s fresh apple character.

Serrano Ham – Aged longer than Prosciutto, this Spanish jamón offers deep, nutty intensity, which is complemented by the bourbon’s vanilla and toasted grain notes.

Aged Dutch Gouda - As they age, Dutch Gouda-style cheeses develop a richness that typically includes butterscotch and nutty notes, even flavors of praline. At eighteen months or older, these sweet, nutty flavors immediately suit such cheeses to Heigold, which has the ability to draw forward the fruitiness of the cheese even as the Gouda contributes weight and depth to the whiskey.

Truffled Pecorino - The sharpness of the Pecorino coupled with the robust earthiness of the truffle accents the black pepper of the whiskey in a notable yet gentle fashion, while the whiskey adds depth and excitement to the strongly truffle-forward cheese, creating a pairing that is enticingly rich and earthy.

Aged Manchego - The partnership with this Spanish sheep’s milk cheese begins beautifully and gets better as the cheese matures, so look for a version one year or older, where the nutty, slightly briny character of the Manchego has developed sufficiently to match the boldness of the whiskey and bring forward its malt sweetness.

Peppercorn Pâté - Accent the subtle pepper flavors of the whiskey with the fuller pepper character of a rustic country pâté spiced with peppercorns for a partnership that brings out the best in each component part, adding to and accentuating the spiciness of each. The more meaty and coarsely cut the pâté, the better the pairing.

Bresaola - Sometimes called the beef version of Prosciutto, the Italian Bresaola is spiced and cured beef typically made with salt, white pepper, nutmeg, and other optional spices. With the Heigold, it becomes sweeter, richer, and more peppery—in short, a more complex cut—while the bourbon grows drier, less butterscotchy, with a more distinctive baking spice character.

Herbed Rosette de Lyon - Almost any style of this famed dry sausage from France will partner wonderfully with Heigold, as the fat of the sausage draws forward the spice of the whiskey and vice versa, but the herbed version provides a bit of extra complexity that helps develop the partnership in a most delicious way.

Prosciutto - Sometimes know simply as ‘Parma ham,’ Prosciutto is Italy’s most famous meat export, dry-cured, sweet, and when at its best, buttery soft. All these qualities suit it superbly to the roundness of Dareringer, with the added benefit of a saltiness that complements the almondy notes in the bourbon, while the whiskey’s spice component contributes complexity to the pairing.

Mild to Medium Spiced Salami - So long as the heat of the salami is not taken to extremes, the contrast between the moderately spiced meat and the dried fruit and vanilla of the spirit create a highly enjoyable impact, with the whiskey smoothing the spice and the salami accenting the baking spice notes of the bourbon. Extra points for complexity if the salami is herb-crusted.

Duck or Chicken Liver Mousse - A little bit gamey and a lot rich and creamy, duck or chicken liver provides a tremendous backdrop for the flavors of the whiskey, drawing forward the dried fruit flavors of the Pedro Ximinez cask and accenting the baking spice notes, while the whiskey moderates the gaminess and accents the creaminess of the mousse.

Guanciale - This Italian cured pork jowl might look a bit like thinly sliced raw bacon, but it is creamy smooth and utterly safe to eat, with a rich texture and often a peppery crust. Its fattiness is deliciously cut by the spice of the whiskey, which seems to grow more delightfully peppery with every bite of the guanciale. For more nervous eaters, fry a few slices for a minute before serving.

Westphalian Ham - This German cured ham is traditionally smoked over hardwood and sometimes spiced with juniper, which lends it a smoky, salty, sweet, and lightly fruity character that contrasts deliciously with the whiskey’s dry spice even as it accents Boxergrail’s grassy floral notes, which in turn draw forth the ham’s smoke and fruit.

Spanish Chorizo - Unlike the raw Mexican Chorizo, Spanish Chorizo is spiced and cured, occasionally smoked, and the degree of spicing can vary considerably. A light-to-medium spiced, unsmoked sausage highlights the grassy notes of the rye, while the peppery finish of the whiskey plays up the traditional paprika in the Chorizo.