How to Pair Bourbon with Bacon at the Bacon and Bourbon Fest

The Bacon and Bourbon Fest is more than just a culinary celebration—it’s a sensory experience where smoky, salty, savory bacon meets the rich, complex depths of American bourbon. At its core, this pairing is an art form rooted in balance, contrast, and harmony. Whether you’re attending your first festival or you’re a seasoned enthusiast, mastering the art of pairing bourbon with bacon transforms a casual tasting into a memorable, elevated event. Understanding how the caramelized sugars, fat content, and curing methods of bacon interact with the vanilla, oak, spice, and smoke notes in bourbon allows you to unlock layers of flavor that most guests overlook. This guide will walk you through every step of the process, from selecting the right bacon and bourbon to tasting techniques, tools, and real-world examples used by top chefs and distillers. By the end, you’ll not only know how to pair bourbon with bacon at the Bacon and Bourbon Fest—you’ll know why it works, and how to replicate the magic at home.

Step-by-Step Guide

Step 1: Understand the Flavor Profiles of Bacon

Bacon isn’t just bacon. Its flavor varies dramatically based on the cut, curing method, smoking process, and added ingredients. Start by identifying the three primary categories of bacon you’ll likely encounter at the festival:

• Traditional Streaky Bacon: The most common type, made from pork belly with a high fat-to-meat ratio. It delivers a rich, buttery mouthfeel and pronounced smokiness.
• Center-Cut Bacon: Leaner than streaky, with less fat and a more concentrated pork flavor. Often used in upscale applications.
• Flavored or Craft Bacon: Includes varieties like maple-glazed, spicy chipotle, honey-bourbon smoked, or even chocolate-dipped. These are designed for bold, experimental pairings.

Pay attention to the curing agents—some bacons are cured with brown sugar, others with molasses or applewood smoke. The sweetness level and smoke intensity will directly influence your bourbon choices.

Step 2: Learn the Core Bourbon Categories

Bourbon, by law, must be made from at least 51% corn and aged in new charred oak barrels. But within that framework, flavor profiles vary widely:

• High-Corn Bourbon: Sweet, with notes of vanilla, caramel, and baked goods. Ideal for pairing with sweet or maple-glazed bacons.
• High-Rye Bourbon: Spicier, with pepper, clove, and dried fruit. Pairs well with salty, smoky, or spicy bacons.
• Wheated Bourbon: Softer and smoother, with notes of honey and toasted nuts. Excellent with delicate or fatty bacons to balance richness.
• Small-Batch or Single-Barrel Bourbon: Often more complex and intense, with layered oak, tobacco, and leather notes. Best for bold, artisanal bacons.

At the festival, read the labels. Look for proof (ABV), age statement, and barrel char level. Higher proof bourbons (110+ proof) cut through fat more effectively, while lower proof (80–90) are gentler and better for beginners.

Step 3: Begin with the Classic Pairing

Before diving into wild combinations, master the foundational pairing: traditional streaky bacon with a standard 90–100 proof bourbon like Buffalo Trace or Maker’s Mark. The caramelized edges of the bacon amplify the bourbon’s vanilla and toffee notes, while the fat in the bacon softens the alcohol’s bite. This pairing is the baseline for all others.

Place a small piece of bacon on your tongue, let it melt slightly, then take a small sip of bourbon. Swirl it gently. Notice how the sweetness of the bacon enhances the bourbon’s sweetness, and how the saltiness lifts the oak and spice. This is the harmony you’re seeking.

Step 4: Match Intensity Levels

One of the most common mistakes is mismatching intensity. A delicate wheated bourbon will be overwhelmed by a spicy, pepper-crusted bacon. Conversely, a 120-proof, heavily charred barrel bourbon will overpower a honey-glazed slice.

Use this simple rule: Match the intensity of the bacon with the intensity of the bourbon.

• Light bacon (lean, mild smoke): Pair with 80–90 proof, wheated or low-rye bourbon.
• Medium bacon (classic streaky, moderate smoke): Pair with 90–100 proof, high-corn bourbon.
• Heavy bacon (spicy, thickly smoked, charred): Pair with 110+ proof, high-rye or barrel-proof bourbon.

At the festival, sample a light bacon first, then work your way up to the boldest offerings. This progression trains your palate to detect subtle shifts in flavor balance.

Step 5: Use the “Contrast and Complement” Method

There are two ways to create compelling pairings: complement (matching similar flavors) or contrast (juxtaposing opposing flavors).

• Complement: Maple-glazed bacon + bourbon with caramel and vanilla notes. The sweetness reinforces itself, creating a lush, dessert-like experience.
• Contrast: Spicy chipotle bacon + wheated bourbon. The bourbon’s smoothness cools the heat, while the bacon’s spice wakes up the bourbon’s hidden spice notes.

At the festival, try both approaches with each bacon. Ask yourself: Does the bourbon make the bacon taste richer, or does it make it taste brighter? Both outcomes can be successful—it’s about intention.

Step 6: Cleanse Your Palate Between Tastings

Never pair bacon and bourbon back-to-back without cleansing your palate. Fat and alcohol build up quickly, dulling your senses. Use these palate cleansers available at most festival stations:

• Unsalted water crackers or plain bread
• Chilled sparkling water (no citrus)
• Slices of green apple or pear
• Plain Greek yogurt (if available)

Wait 30–60 seconds after cleansing before tasting the next pairing. This ensures each experience is distinct and your palate remains sensitive.

Step 7: Take Notes and Rate Your Pairings

Bring a small notebook or use a notes app on your phone. For each bacon-bourbon combo, record:

• Bacon type and flavor descriptors (e.g., “maple-smoked, crispy edges”)
• Bourbon name, proof, and flavor notes (e.g., “Eagle Rare 10yr, 90 proof, vanilla, oak, dried cherry”)
• Initial impression (e.g., “Too sweet” or “Perfect harmony”)
• Aftertaste (e.g., “Long finish with smoke and spice”)
• Rating (1–5 stars)

This habit not only improves your tasting skills but also helps you identify your personal preferences for future events or home pairings.

Step 8: Experiment with Temperature and Texture

Temperature matters. Bacon served warm (140°F+) releases more fat and aroma, making it ideal for pairing with bourbon at room temperature. Cold bacon dulls flavor and can make bourbon taste harsh.

Texture also plays a role. Crispy bacon provides a crunchy contrast to the smooth, oily texture of bourbon. Chewy bacon, on the other hand, allows the flavors to meld more slowly, creating a longer sensory experience. Ask vendors how the bacon is prepared—this can guide your pairing choices.

Best Practices

Start with Smaller Portions

At festivals, vendors often serve bacon in generous slabs. Resist the urge to take large bites. Use a fork or toothpick to sample bite-sized pieces (about 1 inch). This allows you to taste multiple pairings without overwhelming your palate or stomach.

Pair in Order of Sweetness and Smoke

Always begin with the least sweet and smoky bacon and bourbon, then progress to the most intense. This prevents flavor fatigue. A typical progression might be:

1. Unsmoked, salt-cured bacon + 80-proof bourbon
2. Applewood-smoked bacon + 90-proof bourbon
3. Maple-glazed bacon + 100-proof bourbon
4. Chipotle-honey bacon + 110-proof bourbon
5. Bourbon-barrel-aged bacon + 120-proof single-barrel bourbon

Don’t Overload on Alcohol

Bourbon is potent. Even at 80 proof, it’s easy to consume too much too quickly. Sip slowly. Alternate each bourbon tasting with a glass of water. The goal is sensory exploration, not intoxication.

Engage All Five Senses

Before tasting:

• Sight: Observe the color of the bourbon (amber, copper, mahogany) and the sheen of the bacon.
• Smell: Swirl the bourbon gently in the glass. Inhale deeply. Then smell the bacon—does it smell sweet, smoky, spicy?
• Sound: Listen to the crackle of the bacon as it’s served. A crisp snap indicates proper rendering.
• Touch: Feel the texture. Is the bacon greasy, dry, or sticky?
• Taste: Let the bacon melt on your tongue. Then sip the bourbon. Let it coat your mouth. Note the finish—how long does the flavor linger?

Engaging all senses deepens your awareness and makes each pairing more memorable.

Ask the Experts

Festival vendors are often distillers, pitmasters, or culinary artisans who take pride in their creations. Don’t hesitate to ask:

• “What bourbon do you recommend with this bacon?”
• “What’s the smoking method used?”
• “Is this bacon cured with sugar or molasses?”

Many will offer tasting notes or even pairings they’ve tested. These insights are gold.

Avoid Common Mistakes

• Don’t pair bourbon with bacon that’s been sitting out for hours. Fat oxidizes and turns rancid, masking the bourbon’s nuances.
• Don’t use plastic cups. Glass allows you to see the color and swirl the bourbon properly.
• Don’t rush. Take at least 3–5 minutes per pairing. The best flavors emerge after the initial sip.
• Don’t assume all bacon is created equal. Even two “maple” bacons can differ drastically in sugar content and smoke profile.

Tools and Resources

Essential Tools for the Festival

• Small glass tumbler or Glencairn glass: Designed to concentrate aromas. Avoid plastic cups.
• Portable notebook and pen: For recording pairings. Use a waterproof notebook if outdoors.
• Portable water bottle: For palate cleansing. Avoid sugary drinks.
• Small napkins or paper towels: For blotting excess grease from bacon.
• Portable tasting mat or tray: Helps organize samples and prevents spills.

Recommended Apps and Websites

• Bourbon Vault (app): Database of over 1,500 bourbons with tasting notes, proof, and age. Search by flavor profile.
• Whisky Advocate (website): Offers in-depth reviews and pairing guides. Their “Bourbon & Food” section is invaluable.
• Bacon University (blog): A niche but excellent resource on bacon types, curing methods, and regional variations.
• MasterClass: “How to Taste Bourbon” (video): Taught by master distillers, this 30-minute course teaches the fundamentals of bourbon evaluation.

Books for Deeper Learning

• “Bourbon: A History of the American Spirit” by Daniel J. Pochoda – Historical context on bourbon’s evolution and regional styles.
• “The Bacon Cookbook” by Duff Goldman – Creative bacon preparations and pairing ideas from a top chef.
• “The Flavor Thesaurus” by Niki Segnit – A guide to flavor combinations, including meat and spirit pairings.

DIY Bacon and Bourbon Tasting Kit (For Home Practice)

Build your own tasting kit with these items:

• 3 types of bacon: classic, maple-glazed, spicy
• 3 bourbons: wheated (e.g., Weller), high-corn (e.g., Four Roses Yellow Label), high-rye (e.g., Bulleit Rye Bourbon)
• Water crackers, green apple slices, sparkling water
• Small tasting glasses
• Notepad and pen

Host your own mini-festival at home. Invite friends. Compare notes. You’ll develop a refined palate faster than you think.

Real Examples

Example 1: Maple-Glazed Bacon + Maker’s Mark 46

Bacon: Thick-cut, maple-glazed, lightly smoked with hickory. The glaze is sticky and caramelized, with a hint of brown sugar.

Bourbon: Maker’s Mark 46 is a wheated bourbon finished with seared French oak staves, adding notes of vanilla, toasted almond, and a touch of spice.

Why It Works: The maple syrup’s sweetness mirrors the bourbon’s vanilla and caramel tones. The fat in the bacon softens the oak’s tannins, while the bourbon’s subtle spice lifts the bacon’s salt. The finish is long, warm, and comforting—like a breakfast dessert.

Pro Tip: Let the bacon cool slightly before tasting. The glaze firms up, creating a better textural contrast with the bourbon’s liquid smoothness.

Example 2: Spicy Chipotle Bacon + Elijah Craig Barrel Proof

Bacon: Hand-cut pork belly, dry-rubbed with chipotle, smoked over mesquite, and lightly charred. Bold heat with a smoky depth.

Bourbon: Elijah Craig Barrel Proof (130+ proof) is a high-rye, small-batch bourbon with intense notes of black pepper, dark chocolate, charred oak, and dried fig.

Why It Works: The bourbon’s high proof cuts through the bacon’s fat and heat, while its dark fruit and chocolate notes echo the smokiness. The spice in the bacon activates the bourbon’s rye character, creating a thrilling back-and-forth on the palate. This is a pairing for experienced tasters.

Pro Tip: Sip the bourbon first, then eat the bacon. The bourbon’s heat prepares your palate for the bacon’s spice, making the transition smoother.

Example 3: Applewood-Smoked Center-Cut Bacon + Woodford Reserve Double Oaked

Bacon: Leaner cut, lightly smoked with applewood, no added sugar. Clean pork flavor with a subtle woodiness.

Bourbon: Woodford Reserve Double Oaked is aged twice in charred barrels, resulting in rich vanilla, toasted coconut, and baking spice.

Why It Works: The lean bacon doesn’t overpower the bourbon’s complexity. Instead, it acts as a savory canvas, allowing the bourbon’s secondary oak and vanilla notes to shine. The pairing feels elegant and refined—ideal for a spring festival.

Pro Tip: Pair this with a chilled sparkling water between bites. The effervescence enhances the bourbon’s fruitiness.

Example 4: Bourbon-Barrel-Aged Bacon + Old Forester 1920 Prohibition Style

Bacon: Cured in bourbon barrels for 72 hours, then smoked. Infused with bourbon’s vanilla and char notes.

Bourbon: Old Forester 1920 is 115 proof, uncut, and unfiltered. Bold, spicy, with notes of black licorice, dried cherry, and charred oak.

Why It Works: This is a meta-pairing—the bacon is already infused with bourbon. The second bourbon amplifies the flavor instead of competing with it. The result is a layered, almost decadent experience: bourbon within bacon, paired with more bourbon. It’s intense, but deeply satisfying.

Pro Tip: Take a tiny bite of bacon, then a small sip. Let the bourbon sit on your tongue for 10 seconds before swallowing. The lingering flavors are extraordinary.

FAQs

Can I pair bourbon with vegetarian bacon?

Yes. Many festivals offer plant-based bacon made from tempeh, coconut, or mushroom. These often mimic smoky, savory flavors with liquid smoke and soy sauce. Pair them with lighter bourbons—wheated or low-rye styles like Old Forester 86 Proof. Avoid high-proof or heavily charred bourbons, as they can clash with the umami-heavy plant base.

What if I don’t like bourbon? Can I still enjoy bacon pairings?

Absolutely. Some festivals offer rye whiskey, Tennessee whiskey, or even dark rum pairings. Rye whiskey’s spiciness works well with spicy bacon, while rum’s molasses notes complement maple-glazed varieties. Don’t feel limited to bourbon—explore other spirits that match the bacon’s profile.

How do I know if a bourbon is too strong for bacon?

If the bourbon burns your throat or overwhelms the bacon’s flavor, it’s too strong. A good pairing should enhance both ingredients. If you taste only alcohol, the bourbon is overpowering. Try a lower-proof option or cleanse your palate and try again.

Is there a best time of day to pair bourbon with bacon?

Mid-afternoon is ideal. Your palate is alert but not fatigued from a heavy meal. Avoid pairing after a large dinner—your taste buds will be less sensitive. Morning pairings can work too, especially if you’re starting the day with a tasting tour.

Can I make my own bacon-bourbon pairing at home?

Definitely. Start with a $15 bottle of bourbon and a pack of high-quality bacon. Follow the step-by-step guide above. Record your results. Over time, you’ll develop your own signature pairings.

Do I need to age bourbon to pair it with bacon?

No. Young bourbons (2–4 years) often have bright, fruity notes that pair beautifully with sweet or spicy bacons. Older bourbons (8+ years) offer deeper oak and complexity, ideal for smoky or fatty bacons. Age is a tool, not a requirement.

What’s the most surprising bacon-bourbon pairing you’ve heard of?

One distiller in Kentucky pairs smoked, dark chocolate-dusted bacon with a 12-year, high-rye bourbon. The bitterness of the chocolate balances the bourbon’s sweetness, while the bacon’s salt and smoke create a savory-sweet-bitter trifecta. It’s unconventional—but unforgettable.

Conclusion

Pairing bourbon with bacon at the Bacon and Bourbon Fest isn’t about guessing—it’s about understanding. It’s about recognizing how the salt cuts through the sweetness, how the smoke echoes the charred oak, and how the fat softens the burn to reveal hidden layers of flavor. Every bacon tells a story of its curing, smoking, and glazing. Every bourbon carries the imprint of its grain, barrel, and time. When you bring them together intentionally, you’re not just eating and drinking—you’re experiencing craftsmanship.

Use this guide as your roadmap. Start with the classics. Experiment with contrasts. Take notes. Ask questions. Trust your palate. The festival is a playground for your senses, and with the right approach, you’ll leave not just full—but transformed.

Remember: the best pairings aren’t the most expensive or the most famous. They’re the ones that make you pause. The ones that make you say, “I never thought that would work… but it does.” That’s the magic of bourbon and bacon. And now, you know how to find it.