Whisky & Food

At first glance, Bavarian whisky doesn't seem like an obvious match for Weisswurst. Sweet mustard and delicate veal sausage call more for a wheat beer. Still, a mild Slyrs Classic holds its own against the sweetness, neat or with a drop of water. It brings its own vanilla note without overpowering the Weisswurst.

Things get heartier with roast pork and crackling in dark gravy. Here, the whisky can carry more weight. An Oloroso-matured malt, with its roasted, caramel notes, complements the meat rather than fighting it. A bolder, sherry-forward whisky also suits Nuremberg bratwursts, Franconia's small, spicy sausages, better than a lighter one.

From Franconian Switzerland, right next door to Fleischmann's distillery, comes Aischgrund carp. It's traditionally served fried. The fish's mild, slightly earthy sweetness pairs surprisingly well with an aged, wood-driven whisky like the Blaue Maus. Both need time to develop their character.

For dessert, say with Franconian gingerbread, a whisky from one of St. Kilian's unusual casks works well. Chestnut or wine casks bring spice notes that meet the cinnamon and cloves in the pastry without overpowering each other.

As a general rule in Bavaria, as elsewhere: rich, sweet dishes pair well with bolder, sherry- or wine-cask-matured whiskies. Delicate, mild dishes, on the other hand, benefit from lighter, wood-forward bottlings. If you're unsure, simply try both directions against each other. In the end, your own palate decides anyway, not the theory on paper.