Ribeye Steak and Redemption Rye
The meat: Ribeye Steak
The whiskey: Redemption Rye
When asked about the art of food and drink pairings, Kevin Doherty, the head bartender at New York’s Tanner Smith’s, noted that the similarities between whiskey and meat run deep. “Both [are] highly influenced by aging,” he said. “The more they are allowed to rest or age the more complex and rich the flavors become.” The array of flavors and textures found in a good ribeye steak are well-met with Redemption Rye, which has both a smoothness and some heat as you drink it, along with a long and lingering finish.