Whiskey and Meat Pairing

Brought to you by Fremont Mischief Distillery and Bavarian Meats

Bavarian Meats is a third-generation, family-run German delicatessen and charcuterie operated out of Seattle, Washington. Founder Max Hofstatter came to America in 1933 from Munich, Germany at age 19. Upon arriving in Seattle, Max worked as a sausage maker with plans to one day make his own. After years of refining his craft, Max’s dream became a reality. With the high-quality, traditional sausage recipes brought over with him from Germany, Max founded Bavarian Meats in 1961 in time to make his grand debut at the 1962 World’s Fair. His authentic German sausages were an incredible hit and have remained a popular Seattle staple ever since. Years later, Max passed his business down to his sons Jerry and Bob. Today, Jerry’s twin daughters Lynn and Lyla run the family business located across from Pike Place Market. Bavarian Meats prides itself on its traditional techniques and authentic flavors true to the Old Country.

Today, we at Fremont Mischief and Bavarian Meats have partnered together to collaborate on creating some meats that include our spirits as ingredients. Bavarian Meats has developed recipes for landjaegers, pepperoni, and salami that feature our whiskies, vodkas, and gin. We are so excited to work with another artisan business in the Seattle area so we can provide you with more products that are as unique as they are delicious. We will be featuring a new meat and spirit paring in our tasting room as well as meats for sale so you can take them home and create your own pairings at home!

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John Jacob Rye Whiskey  |  Mischief Whiskey Maple Pepper Landjaeger

Aged for 2 years. 1 year in new American Oak, 1 year in one time use bourbon barrels. Tasting notes: roasted pecans, vanilla, and honey.

Traditional landjaeger base of blended beef and pork. Fermented, smoked, and dry cured. Black pepper, maple granules, and Fremont Mischief Whiskey.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]

Dark Northern Rye Whiskey  |  Sherry Pepper Salami

Aged for 4 years in new American Oak. Tasting notes: Earthy, woodsy with toffee flavor.

Cervelat salami: pork and beef, fermented and dry cured. Blended with sherry, crushed red pepper flakes, and fennel.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]

Fremont Mischief Whiskey | Worker’s No. 9 Vodka Pepperoni

Aged for 8 years in one-time use bourbon barrels. Tasting notes: campfire, burnt marshmallow, caramel, and toffee.

Traditional pepperoni recipe made with a blend of beef and pork. Worker’s No. 9 Vodka fused with ground fennel, black pepper, cayenne pepper, and finely ground crushed red pepper flakes.[/vc_column_text][/vc_column][/vc_row]