Millions of us spend our weekends grilling various forms of meat over open fires. Mostly, though by no means exclusively, those meats take the form of sausage, from the humble all-beef hot dog to bratwursts, chorizos, spicy Italian sausages, and the odd lamb merguez or Dutch boterhammenworst.
Enjoyed alongside all those wursts and foot-longs will be plenty of cold beer, principally lager, or in a pinch, chilled white wine. What will only rarely merit grill-side consideration is whisky, and it’s time to rethink that position.
“Every kind of sausage is an emulsification of fat and protein,” explains Jesse Vallins, executive...
