This pairing was no easy feat because I had to start from the ground up. I am no cheese expert, so I decided to start within the realm that I am much more confident in, the spirits portion, and leave the cheese aspect up to the experts. I considered what I know about spirits that pair well with food when they are consumed on their own, consulted a couple experts on spirit pairings, and came up with my list of imbibes.
When putting together this spirited list, I have to admit I was a bit biased when it came to choosing what would be included. While, admittedly, I will drink the occasional gussied-up cocktail with several mixers that hinder the base spirit rather than help it, my true love is a drink that is very spirit forward. Therefore, I chose brands that I personally would walk into a bar and order in a drink, or would buy for my personal liquor cabinet.
I recommend this procedure for any kind of pairings or tastings that you do. Think of it as cooking with wine--would you cook with a wine that you wouldn't drink by the glass?