Bourbon and Bubbles

Ruinart Blanc de Blancs

Nose: Fresh citrus, white flowers, and a light chalky minerality, with hints of almond and brioche from extended aging.

Taste: Crisp and elegant on the palate, with green apple, lemon zest, and a subtle creaminess balanced by fine, persistent bubbles.

Finish: Long and refined, closing with lingering notes of toasted almond and a clean, mineral-driven freshness.

Ruinart Blanc de Blancs, crafted entirely from Chardonnay grapes, offers a refined balance of crisp acidity, delicate citrus, and fine, persistent bubbles that make it an ideal match for this indulgent, elevated comfort food spread. Its bright acidity and effervescence cut through the richness of the truffle fries and wagyu sliders, cleansing the palate after each bite and keeping the pairing from feeling heavy despite the decadence of the food. With the caviar on tater tots, the champagne's subtle minerality and toasty, brioche-like notes from extended aging complement the caviar's briny, oceanic character. Across all three bites, Ruinart's elegance and precision provide a sophisticated counterpoint to comfort food's indulgence, showing that a classic Blanc de Blancs can elevate even the most playful dishes into a refined tasting experience.

Angel’s Envy Kentucky Straight Bourbon

Nose: Rich caramel and vanilla up front, layered with ripe stone fruit and a touch of oak spice from its port wine barrel finish.

Taste: Smooth and full-bodied, offering notes of maple, dark cherry, and toasted pecan, with a gentle sweetness carried by the port cask influence.

Finish: Medium-to-long, warm and lightly spiced, with a final note of dried fruit and oak that lingers pleasantly.

Angel's Envy Bourbon, finished in port wine barrels, brings a rich layer of caramel, vanilla, and dark fruit sweetness with a subtly oaky, spiced finish—qualities that make it a natural match for this pairing. The bourbon and maple smoked nuts echo the whiskey's toasted, caramelized notes while adding a savory crunch and gentle smokiness that plays off its barrel char. The charcuterie skewers, with their salty, fatty richness, provide a counterbalance that cuts through the bourbon's sweetness and lets its deeper fruit and spice notes come forward, while the fat in the meat and cheese helps coat the palate so each sip reveals a new layer of the pour's complexity.

High West Double Rye

Nose: Bright and spicy, with black pepper, clove, and a citrusy lift of orange peel over an underlying sweetness.

Taste: Bold rye spice takes the lead, balanced by caramel and vanilla, with a hint of mint and toasted grain in the mid-palate.

Finish: Crisp and peppery, finishing dry with a lasting warmth and a final touch of citrus zest.

High West Double Rye brings a bold, spicy backbone—layers of black pepper, clove, and citrus zest from its blend of aged ryes—balanced by a subtle sweetness that makes it a compelling counterpoint to a rich chocolate pots de crème. The dessert's dense, silky cocoa and cream coat the palate, and the rye's peppery bite and bright spice cut through that richness, keeping each bite from feeling too heavy while preventing the whiskey from being overwhelmed by the chocolate's sweetness. At the same time, the rye's underlying caramel and vanilla notes, picked up from barrel aging, echo the dessert's deep, roasted chocolate flavor, creating a pairing where the spice provides contrast and the shared sweetness ties the two together into a cohesive, indulgent finish.