3 Meats Butcher’s Tale

Tracy Robb

[anvplayer video=”5087374″ station=”998128″]

Peter Botcher and Chad Waldon from Butcher’s Tale show a few of their favorite dishes and accompanying whiskeys.

  1. Sausage sample platter
  • Minnesota wagyu beef bulgogi, smoked pork and cheddar Texas venison jalapeno link
  • Served with house made giardiniera and sweet and sour red cabbage

Bourbon pairing: Maker’s Mark Private Select

  • Proof: 110.1
  • Barrel was hand-selected and charred wood staves are selected, added, and barreled for another 3 months. This process allows Butcher’s Tale to manipulate the final recipe and add their own unique touch.
  1. Double cut duroc pork chop
  • Maple sherry gastrique
  • Blueberry compote
  • Honey goat cheese

Bourbon pairing: WhistlePig Single Barrel Rye

  • 10 year, proof: 110.4
  • From Shoreham, Vermont
  • Hand-selected single barrel
  1. Beef long rib
  • Hand-selected, 14 hour smoked
  • Tortilla slaw and Tabasco molasses sauce

Bourbon pairing: Knob Creek Single Barrel Select

  • Proof: 120
  • Hand-selected 2 to 3 barrels at a time
  • Selections come in an oak box set of 3 whiskey