Celebrity chef Alton Brown suggests that using rye whiskey instead of bourbon in classic pecan pie adds a unique complexity to the flavor. While bourbon is sweeter due to its corn base, rye introduces a drier, spicier profile with herbal and minty notes. Brown highlights the importance of balancing the sweetness with bitters, contributing to a well-rounded dessert. This shift not only changes the primary taste but also elevates the overall experience of enjoying pecan pie.
The way I see it, eating bourbon pecan pie reminds me of eating spiced nuts while drinking an old fashioned, so why not make it the way I like to drink it, with rye instead of bourbon, and plenty of bitters to balance the sugar.
While rye provides a drier flavor in rye whiskey, it yields a spicier flavor profile with notes that are herbal and minty.
Collection
[
|
...
]