How to Pair Bourbon with Bacon at the Big Eat Denver

The Big Eat Denver is more than just a food festival—it’s a celebration of bold flavors, regional pride, and culinary innovation. Among its most popular attractions is the art of pairing bourbon with bacon, a match made in smoky, sweet, and savory heaven. While many attendees enjoy these two staples independently, few understand how to elevate the experience through intentional, sensory-driven pairings. This guide is your definitive resource on mastering the craft of bourbon and bacon pairing at The Big Eat Denver. Whether you’re a seasoned bourbon enthusiast, a bacon connoisseur, or a curious foodie, this tutorial will equip you with the knowledge, techniques, and confidence to create unforgettable combinations that stand out in a sea of festival fare.

Understanding the synergy between bourbon and bacon isn’t just about taste—it’s about balance, texture, aroma, and context. Bourbon’s caramel, vanilla, oak, and spice notes interact dynamically with bacon’s salt, fat, smoke, and umami. At The Big Eat Denver, where dozens of vendors showcase artisanal bacons and local distilleries pour small-batch bourbons, knowing how to navigate these pairings can transform a casual snack into a curated tasting experience. This guide breaks down the science, strategy, and soul behind each pairing, giving you the tools to not only enjoy but to impress others with your expertise.

Step-by-Step Guide

Step 1: Understand the Flavor Profile of Bacon

Bacon is not a single ingredient—it’s a spectrum. At The Big Eat Denver, you’ll encounter everything from traditional applewood-smoked pork belly to exotic varieties like maple-cured duck bacon, black pepper-crusted turkey bacon, and even vegan coconut bacon. Each type carries a distinct flavor profile that dictates its ideal bourbon companion.

Start by identifying the dominant characteristics of each bacon sample:

• Smokiness – Comes from the curing and smoking process. Hickory, mesquite, and cherry wood impart different intensities.
• Sweetness – Often from maple, brown sugar, or honey glazes.
• Saltiness – The backbone of bacon; enhances other flavors and stimulates saliva production.
• Umami – The savory depth from glutamates in cured meat.
• Texture – Crispy, chewy, or fatty? Texture affects mouthfeel and how flavors linger.

As you sample each bacon, take note of these elements. Use a notepad or your phone’s notes app to record observations. This habit trains your palate to recognize subtle distinctions that will guide your pairings.

Step 2: Learn the Core Bourbon Categories

Bourbon, by legal definition, must be made in the United States, contain at least 51% corn, and be aged in new charred oak barrels. But beyond those rules, bourbon varies widely in flavor based on mash bill, aging time, barrel char level, and warehouse location.

Break bourbon into four broad categories for pairing purposes:

• High-Corn, Low-Rye – Smooth, sweet, with dominant vanilla and caramel. Ideal for sweet or mildly smoked bacons. Examples: Maker’s Mark, Old Forester 100 Proof.
• High-Rye – Spicy, bold, with notes of pepper, cinnamon, and baking spices. Pairs well with salty, fatty, or intensely smoky bacons. Examples: Bulleit Bourbon, Four Roses Single Barrel.
• Wheated Bourbon – Softer, rounder, with honey and dried fruit notes. Excellent with maple-glazed or honey-basted bacons. Examples: Weller Special Reserve, Larceny.
• High-Age or Barrel-Proof – Intense, complex, with deep oak, tobacco, and dark chocolate. Best with bold, unapologetic bacons like peppered or smoked duck. Examples: Booker’s, Elijah Craig 12 Year Barrel Proof.

At The Big Eat Denver, many distillers offer mini-tastings. Take advantage of these to sample a range of bourbons before committing to a pairing. Ask the pourers about the mash bill and aging process—they’re often passionate experts eager to share insights.

Step 3: Match Intensity Levels

A cardinal rule in pairing: match intensity. A delicate bacon won’t stand up to a barrel-proof bourbon, just as a smoky, spicy bacon will overpower a light wheated bourbon.

Use this simple scale:

• Light Bacon – Turkey bacon, light maple glaze, low smoke → Pair with: 80–90 proof wheated or high-corn bourbon.
• Moderate Bacon – Classic applewood pork, honey-glazed, medium smoke → Pair with: 90–100 proof high-corn or rye-forward bourbon.
• Heavy Bacon – Hickory-smoked, pepper-crusted, bacon-wrapped jalapeño, duck bacon → Pair with: 100+ proof high-rye or barrel-proof bourbon.

When in doubt, start with a moderate bourbon (like Wild Turkey 101) and pair it with a classic pork bacon. This is your baseline. Then experiment outward: try a spicy rye bourbon with a maple-bacon croissant, or a wheated bourbon with a smoky vegan coconut bacon. The contrast will surprise you.

Step 4: Temperature and Presentation Matter

Many attendees serve bacon cold or lukewarm at the festival. But temperature dramatically affects flavor perception. Cold bacon dulls its fat and smoke; warm bacon releases aromatics and intensifies umami.

Ask vendors if they can reheat your bacon slightly before pairing. Even a 10-second nudge under a heat lamp can make a difference. Similarly, bourbon should be served at room temperature—not chilled. Ice dilutes complexity and masks subtle notes.

For optimal tasting:

• Place a small piece of bacon on a napkin or wooden board.
• Take a small sip of bourbon, letting it coat your tongue.
• Then bite into the bacon, chewing slowly to release its fats and smoke.
• Hold the flavors in your mouth for 5–10 seconds before swallowing.
• Notice how the bourbon’s sweetness balances the salt, how its spice cuts the fat, and how the oak lingers with the smoke.

This methodical approach turns a snack into a ritual—and transforms you from a festival-goer into a true flavor sommelier.

Step 5: Create Your Personal Pairing Matrix

By the end of the day, you’ll have sampled 10–15 bacons and 8–12 bourbons. To consolidate your findings, create a simple pairing matrix:

Draw a 2x2 grid on your phone or a napkin:

• Rows: Bacon Intensity (Light, Heavy)
• Columns: Bourbon Profile (Sweet, Spicy)

As you taste, place each combination in the appropriate quadrant. For example:

• Light + Sweet – Maple turkey bacon + Weller Special Reserve
• Light + Spicy – Coconut bacon + Old Forester 100 Proof
• Heavy + Sweet – Maple-bacon-wrapped scallops + Elijah Craig 12 Year
• Heavy + Spicy – Black pepper bacon + Booker’s

This matrix becomes your personal guide for future pairings—even after the festival ends. You’ll remember which combinations worked and why, allowing you to replicate success at home or at other events.

Step 6: Cleanse Your Palate Between Tastings

Without palate cleansing, flavors blur and your ability to distinguish nuances diminishes rapidly. The Big Eat Denver has plenty of options to reset your senses:

• Sparkling water (still water dulls the palate; carbonation refreshes it).
• Unsalted crackers or plain bread (neutral carbs absorb lingering fats).
• Sliced apple or pear (natural acidity cuts through richness).
• Green tea (light tannins help reset bitterness and smoke).

Never use soda, beer, or sugary drinks to cleanse your palate—they introduce new flavor variables that interfere with bourbon-bacon harmony. Stick to clean, neutral, or slightly acidic options.

Best Practices

Start with the Bacon, Not the Bourbon

Many people begin by choosing a bourbon and then hunt for a matching bacon. This approach limits your options. Instead, let the bacon lead. The festival offers far more bacon varieties than bourbon ones, and each bacon has a unique personality. By starting with the bacon, you open yourself to unexpected, more authentic pairings.

Use Your Nose

Smell is responsible for 80% of flavor perception. Before sipping bourbon, swirl it gently in the glass and inhale deeply. Note the aromas: vanilla, smoke, caramel, leather, nutmeg. Then smell the bacon—does it smell of hickory, maple, or chili? When the aromas align, the pairing will feel intuitive.

Pair in Small Bites

Don’t load your plate with three types of bacon and three bourbons at once. Focus on one pairing at a time. This allows your brain to fully register the interaction between flavors. Overstimulation leads to sensory fatigue and diminishes your ability to learn.

Respect the Craft

At The Big Eat Denver, many vendors and distillers are small businesses with deep roots in their craft. Ask questions. Learn their story. Why did they choose cherry wood for smoking? What’s the history behind that bourbon’s mash bill? When you understand the intention behind the product, your appreciation—and your pairing—deepens.

Don’t Fear Contrast

While matching similar flavors (sweet with sweet) creates harmony, contrast can create magic. Try pairing a spicy, high-rye bourbon with a sweet maple bacon. The heat of the rye cuts through the sugar, while the bourbon’s sweetness tames the pepper. These unexpected combinations often become your most memorable experiences.

Hydrate and Pace Yourself

Bourbon is alcohol. Bacon is high in sodium. Both can dehydrate you quickly. Drink water between each pairing. Limit yourself to one or two bourbons per hour. This isn’t a competition—it’s a sensory journey. Slowing down enhances enjoyment and retention.

Take Notes

Even if you think you’ll remember, you won’t. Use a small notebook or voice memo app to record:

• Bacon vendor name and type
• Bourbon name, proof, and distillery
• Flavor notes (sweet, smoky, spicy, etc.)
• Your emotional reaction (“This made me smile,” “It felt like autumn in a bite”)

These notes become a personal flavor journal—a living document of your culinary growth.

Tools and Resources

Essential Tools for the Festival

• Small notebook and pen – For jotting down pairings and impressions.
• Portable water bottle – Stay hydrated without relying on festival vendors.
• Reusable tasting glasses – Many distillers offer samples in plastic cups. Bring your own small glass (like a Glencairn) to better appreciate the bourbon’s nose and finish.
• Portable napkins or cloth towels – Bacon is messy. Be prepared.
• Phone with camera and voice memo – Snap photos of labels and record voice notes if writing is impractical.

Recommended Apps and Websites

• Whisky Advocate App – Reviews and ratings for bourbons, including new releases you’ll find at the festival.
• Bourbon+ (by Michter’s) – Interactive guide to bourbon styles, tasting notes, and food pairings.
• Yelp or Google Maps – Pre-research vendors and distillers attending The Big Eat Denver. Look for “artisan bacon” or “small-batch bourbon” tags.
• Flavor Pairing Database (flavorpairing.com) – Enter “bacon” or “bourbon” to see scientifically suggested pairings (e.g., bacon + dark chocolate, bourbon + smoked almonds).

Books to Deepen Your Knowledge

• “The Bourbon Tasting Notebook” by Fred Minnick – A practical guide to tasting, scoring, and journaling bourbon experiences.
• “The Bacon Cookbook” by Duff Goldman – Explores global bacon varieties and cooking techniques.
• “Smoke & Spice” by Cheryl and Bill Jamison – Deep dive into smoking meats and flavor chemistry.

Local Resources in Denver

Denver has a thriving bourbon and artisan food scene. Before or after The Big Eat, visit:

• Denver Distilling Co. – Local producer of Colorado bourbon with notes of juniper and wildflower honey.
• Rocky Mountain Bacon Company – Known for their smoked bacon with Colorado applewood and huckleberry glaze.
• The Whiskey Bar (LoHi) – Offers weekly bourbon-and-bacon pairing nights with expert guides.

Engaging with these local businesses extends your learning beyond the festival and helps support the regional food economy.

Real Examples

Example 1: Sweet Maple Bacon + Wheated Bourbon

Bacon: Maple-glazed pork belly from “Honey & Smoke Co.” – thick-cut, glossy, with a caramelized crust and subtle cinnamon undertones.

Bourbon: Weller Special Reserve (90 proof, wheated mash bill) – soft, with notes of vanilla, dried apricot, and toasted oak.

Pairing Result: The bourbon’s gentle sweetness mirrors the maple glaze, while its low rye content avoids clashing with the bacon’s spice. The wheated bourbon’s round mouthfeel coats the fat of the bacon, creating a silky, luxurious sensation. The finish lingers with a whisper of brown sugar and oak smoke. This is a crowd favorite—elegant, balanced, and comforting.

Example 2: Pepper-Crusted Bacon + High-Rye Bourbon

Bacon: Black pepper-crusted bacon from “The Spice Rack” – bold, crunchy crust, smoky, with a lingering heat.

Bourbon: Bulleit Bourbon (90 proof, 28% rye) – spicy, with notes of black pepper, citrus peel, and toasted almond.

Pairing Result: The rye spice in the bourbon amplifies the pepper on the bacon, creating a synergistic heat that dances on the tongue. The bourbon’s citrus brightness cuts through the fat, preventing heaviness. The finish is long and warming—like a campfire on a crisp autumn night. This pairing is for those who crave intensity and complexity.

Example 3: Duck Bacon + Barrel-Proof Bourbon

Bacon: Duck bacon from “Game & Grain” – rich, gamey, with a deep umami punch and light hickory smoke.

Bourbon: Booker’s (125.9 proof, uncut, unfiltered) – bold, with notes of molasses, charred oak, dark chocolate, and tobacco.

Pairing Result: The duck bacon’s intensity matches the bourbon’s power. The bourbon’s high proof lifts the fat, while its molasses sweetness balances the gamey depth. The charred oak in the bourbon echoes the smoke on the bacon, creating a layered, almost savory-sweet harmony. This pairing is not for the timid—it’s a statement. It’s the kind of combination that makes you pause, close your eyes, and say, “I didn’t know this was possible.”

Example 4: Vegan Coconut Bacon + Light Bourbon

Bacon: Coconut bacon from “Green Bite” – crispy, smoked with liquid smoke, sweetened with tamari and maple, with a subtle nuttiness.

Bourbon: Old Forester 86 Proof (high-corn, low-rye) – smooth, with notes of vanilla, caramel, and toasted corn.

Pairing Result: Surprisingly effective. The bourbon’s sweetness complements the maple in the coconut bacon, while its corn base echoes the coconut’s natural oils. The smoke notes in both elements align, creating a bridge between plant and grain. This pairing proves that bourbon’s versatility extends beyond meat—it can elevate even the most unconventional ingredients.

FAQs

Can I pair bourbon with bacon if I don’t like alcohol?

Yes. While bourbon is the traditional pairing, you can still enjoy the flavor dynamics by using non-alcoholic bourbon alternatives like Ritual Zero Proof or Monday Zero Alcohol Bourbon. These mimic the vanilla, oak, and spice notes without the alcohol. Pair them with bacon using the same intensity-matching principles.

Is there a “best” bourbon for bacon?

There’s no single “best” bourbon—it depends on the bacon. A high-rye bourbon is excellent with spicy, smoky bacon, while a wheated bourbon shines with sweet, delicate varieties. The best bourbon is the one that harmonizes with the specific bacon you’re tasting.

Should I chill the bourbon before pairing?

No. Chilling bourbon numbs its aromas and dulls its flavor profile. Serve it at room temperature in a tulip-shaped glass to concentrate the bouquet.

How many pairings should I try in one visit?

Three to five is ideal. More than that risks palate fatigue. Quality over quantity. Focus on truly experiencing each combination rather than checking off a list.

Can I pair bacon with other spirits besides bourbon?

Absolutely. Rye whiskey, scotch, and even dark rum can pair beautifully with bacon. But bourbon’s corn base and charred oak aging make it uniquely suited to complement bacon’s sweetness and smoke. Start with bourbon—it’s the gold standard for this pairing.

What if I have dietary restrictions?

The Big Eat Denver features a wide variety of options, including gluten-free, low-sodium, and plant-based bacons. Communicate your needs to vendors—they’re usually happy to accommodate. Pair these with bourbons that match their flavor profile, not their origin.

Can I take bourbon home after tasting?

Many distillers at The Big Eat Denver offer bottles for sale. If you find a pairing you love, consider purchasing a bottle to recreate the experience at home. Some even offer festival-exclusive releases.

Is there a right order to taste?

Yes. Start with lighter bacons and bourbons, then progress to heavier ones. Save the most intense pairings for last. This prevents your palate from being overwhelmed early on.

Conclusion

Pairing bourbon with bacon at The Big Eat Denver isn’t just a tasty novelty—it’s a sophisticated art form that blends chemistry, culture, and personal expression. By understanding flavor profiles, respecting intensity levels, and approaching each bite with mindfulness, you transform a festival snack into a deeply personal culinary journey. The combinations you discover here will linger in your memory long after the last bite is gone.

This guide has given you the framework: from identifying bacon’s smoky sweetness to matching it with the right bourbon, from using your nose to crafting your own pairing matrix. You now hold the tools to not only enjoy these flavors but to explain, defend, and celebrate them.

As you walk through the festival grounds, don’t just eat. Taste. Observe. Ask questions. Share discoveries. The magic of The Big Eat Denver lies not in the quantity of food, but in the depth of connection it fosters—between people, between ingredients, and between senses.

So next time you see a vendor with a tray of glistening bacon and a row of bourbon glasses, pause. Take a breath. Choose with intention. And let the smoke, the spice, and the sweetness tell you their story.

Because at The Big Eat Denver, the best pairings aren’t just made—they’re remembered.