There’s nothing that screams wintry “comfort food” more than a well-prepared roast. Whether it’s beef, chicken, or pork, there’s much warmth and succor to be found in perfectly roasted meat, from its alluring aroma to the heat of the kitchen and the anticipation of its unveiling.
Why not give a winter roast even more indulgent appeal with a smartly chosen whisky?
The making of the ultimate roast-and-whisky experience begins well before the meat emerges from the oven. No matter what’s being roasted, set the stage with a pre-dinner drink that’s light in character and dry and appetizing in flavor. That means nixing the Manhattan, Rob Roy, or Old Fashioned and reaching for an aperitif, such as a Highball made with Toki or Famous Grouse, or perhaps a dram of unpeated Indian or Lowland scotch single malt.
With your appetite piqued, you’re now on to the main event. Without question, the undisputed king of roasts is the standing rib roast, a.k.a. prime rib. The innate richness of a rare to medium prime rib calls for a spirit that is big in body and character, with sufficient sweetness to balance the meat. For medium-rare to medium meat, a fruity and spicy bourbon with vanilla notes is a perfect partner. A drier wheated whiskey is best for medium-well to well-done prime rib.
A top sirloin or tri-tip roast, when cooked to rare or medium-rare, will have far less sweetness and usually a more minerally flavor than prime rib, which calls for a drier, more nuanced whisky partner, preferably with a touch of maritime character and mild to moderate peatiness, like Highland Park or Bowmore 12 year old.
Much milder is roast chicken, although the white breast cooks to a lighter flavor than the darker thigh and drumstick. Additionally, there’s the impact of the crisp and highly flavored skin, meaning that while the whisky chosen should fall on the lighter side, it should never be too light. A Japanese or Canadian blend can serve nicely, as long as the rye content in the Canadian whisky is at a minimum. A higher-ABV expression will provide potency for the leg and, when diluted, softness for the breast.
Roast pork loin is even lighter than chicken due to its leanness and lack of crisp skin, making even a pot still Irish whiskey a bit too big for the meat. Choose a blend with an above-average pot still content, however, and you’re headed toward pig-and-whiskey heaven.
Medium-Rare Prime Rib and Woodford Reserve Distiller’s Select
The sweetness of meat and whiskey complement each other beautifully, with the bourbon’s baking spice flavors tempering the slightly metallic tang of medium-rare beef.
Roast Chicken and Nikka From The Barre
The initial sweet fruitiness and spicy finish of the whisky match up with the flavor profile of the chicken superbly, with water added to accompany the breast meat.
Roast Pork Loin and Jameson Black Barrel
All the things that go well with pork—raisin, caramelized sugar, peppery brown spice—can be found in this perfect whiskey partner.
