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Wine often gets all the attention in terms of its food synergies. While it is a favorite go-to for many of us, there is something to be said about how great cocktails can go with many dishes: particularly when the ingredient mix and garnishes are right.

I recently attended a Texas whiskey and wine pairing dinner at San Francisco’s classic Epic Steak, which featured the whiskeys of Texas producer Balcones Distilling, which is now owned by Diageo. My favorite was the fresh and crisp Lone Star Zest, made with Balcones Baby Blue, Grapefruit, Orange Oleo Saccharum and a of splash ginger beer.

I also had chance to sit down with Alex Elrod, brand experience manager at Balcones, about how the whiskeys taste and pair with food. All answers have been edited and condensed for clarity.

Alex Elrod shares his insights on whiskey and food pairing.

Epic Steakhouse has a beautiful view of the SF Bay.

Liza B. Zimmerman (L.B.Z.): How does whiskey pair differently than wine with food?

Alex Elrod (A.E.): Whiskey has a robust and concentrated flavor profile compared to wine. Its rich, diverse notes can complement or contrast with various food elements. Unlike wine, which often works through matching flavors, whiskeys’ higher alcohol content and distinct taste can create complementary or contrasting experiences.

Wine can be much more complementary to a dining experience, whereas whisky tends to be its own star in the show: because of the high proof.

L.B.Z.: What about Balcones in particular makes it food friendly?

A.E.: Our whiskeys are often robust and something to chew on, which is a nice juxtaposition alongside food. You can experience waves of flavor from the food to the drink: a contrast not easily achieved with softer, more homogenous drinks.

When looking at Cataleja Texas Single Malt, the limited-edition release for our 15th Anniversary, it possesses a versatile flavor profile due to its maturation process involving various casks. The interplay between the malt character and Sherry wood impact offers layers of flavors, making it adaptable to diverse food pairings. Its richness, texture and diverse notes make it an excellent companion to a wide array of dishes.

Toasting the whiskey.

L.B.Z.: How do different versions of it (and their age statements) work differently with different foods, garnishes and sauces?

A.E.: The different expressions of Balcones whiskies, varying in age and flavor complexity, can offer unique experiences when paired with different foods. My favorite pairing with Cataleja is steak and mushrooms!

For Balcones Lineage Texas Single Malt: I absolutely recommend this neat, in a soda water whiskey highball and some type of herb garnish to carry its unique herbal quality.

Balcones Rye Bottled in Bond: is the newest to our line and pairs so well with chocolate, coffee, and herbs or in any classic cocktail calling for a rye whiskey.

The steak pairing course.

L.B.Z.: Are there any hard and fast rules for whisky pairing: such as flavor bridges with wine: if a dish has flavors of strawberries then a wine with similar flavors will pair well?

A.E.: While there are no strict rules, certain principles can guide whisky pairing. Similar to wine, balancing or contrasting flavors between the dish and whisky can work wonders. Exploring complementary flavors like smoked meats with a smoky whisky or contrasting flavors like a spicy dish with a lower ABV and more fruit-forward whisky can often create delightful pairings. However, personal preference and experimentation play a significant role in finding the perfect match.

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(L.B.Z.): If you do create a cocktail, what are some mixers and garnishes that can complement the spirit’s flavor and how it works with food?

A.E.: When crafting cocktails with whiskeys, consider mixers like vermouth, bitters, or citrus elements that can complement the whisky’s complex profile without overpowering it. Garnishes such as orange or lemon zest, or even a sprig of herbs like thyme or rosemary, can enhance the drink’s aromatic qualities and potentially pair well with certain foods.