Whisky & Food

Pastrami on Rye carries its connection to whiskey right in the name. The cured beef brisket sits on toasted rye bread, piled thick and spread with mustard. It was invented by Jewish immigrants from Eastern Europe, who have shaped delis like Katz's in Manhattan since the 19th century.

The whiskey takes on a clear role here. Its spiciness and the pepper in the rye cut through the fatty, salty meat, much like a sharp mustard would otherwise do. A Manhattan cocktail, classically mixed with rye instead of Bourbon, does the same job at the table. The only difference is the addition of vermouth and bitters, topped with a cherry.

Further south, in Maryland, the whiskey meets crab cakes from the Chesapeake Bay. These are rich with butter and the region's signature Old Bay seasoning. Sagamore Spirit from Baltimore is often enjoyed with exactly this pairing in the region. The whiskey's sweetness and spice notes pick up the crab's seasoning without overwhelming it.

In Pennsylvania, scrapple belongs on the breakfast table. This hearty loaf of pork scraps, cornmeal, and spices is a Pennsylvania Dutch invention, born from the need not to waste any part of the animal. A dry, spicy rye like Wigle's or Dad's Hat suits such a rustic dish better than a sweet Bourbon. It pushes back against the fat instead of doubling down on it. And so the circle closes: the same grain appears as bread, as malt, and as whiskey on the very same breakfast table.