Whiskey & BBQ: Classic Pairings to Try This Summer

May 28, 2025

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Whether you’re grilling on a city balcony or slow-smoking ribs in your backyard, one thing’s for sure: food tastes better over fire. Add a glass of whiskey to the mix, and you’ve got the makings of a perfect summer afternoon.

While wine and beer usually take the spotlight at cookouts, whiskey is a surprisingly versatile pairing partner—especially when you match the right style of whiskey with the bold, smoky flavors of BBQ. Below, we break down five whiskey varietals and the barbecue dishes they elevate best. No formal training required—just a good bottle and a hot grill.

1. American Whiskey

Best with: Smoked Pork, BBQ Chicken, Grilled Salmon
Light and mellow, American whiskey (especially unpeated or low-oak versions) pairs beautifully with sweet and savory dishes. The vanilla and citrus notes often found in these whiskies complement pork’s richness and enhance the caramelized edges of grilled chicken or salmon.

Flavor Profile: Soft, sweet, creamy, often with notes of vanilla, citrus, and light spice.

Suggested Bottles: Jack Daniel’s 10-Year-Old Tennessee Whiskey

2. Double Oaked or Heavily Aged Rye

Best with: Brisket, Beef Ribs, Pork Belly Burnt Ends
Rye brings bold spice, and when it’s double oaked or aged longer, it develops deep wood, smoke, and cinnamon notes that match the intensity of fatty, smoky cuts of meat. Think heavy char and big flavor.

Flavor Profile: Oak-forward, spicy, with hints of mint, burnt sugar, and baking spice.

3. Bourbon

Best with: Burgers, Pulled Pork, Ribs, Bacon-Wrapped Anything
Bourbon’s signature caramel, brown sugar, and vanilla flavors make it the go-to for sweet, sticky barbecue dishes. Pulled pork slathered in sauce? Bourbon is your best friend.

Flavor Profile: Rich and sweet, with notes of toffee, vanilla, brown sugar, and warm spice.

4. Scotch

Best with: BBQ Pulled Pork, Glazed Ribs, Smoked Chicken
Scotch’s smooth, smoky character makes it a natural match for barbecue. Its hints of vanilla, spice, and oak balance the richness of grilled meats, while subtle sweetness cuts through tangy sauces and charred flavors. It’s a bold yet refined pairing—perfect for BBQ done right.

Flavor Profile: Creamy, subtly sweet, with notes of fruit, vanilla, and toasted oak.

Final Pour

Barbecue and whiskey are both about flavor, fire, and a touch of craft. You don’t need to be an expert to get it right—just think about the character of your food and reach for a whiskey that complements or contrasts it in the best way. Whether you go bold with a rye or sweet with a bourbon, just make sure your glass is as full as your plate.

Pro Tip: Taste as you go, and don’t be afraid to experiment. The best pairings are often the ones you didn’t see coming.

Cheers to grill season.