St. Patricks Day is tomorrow! March 17th is always a delicious day for me due to my Irish roots and extreme love of corned beef. Normally I would pair my corned beef with some Guinness Beer (no, not green beer… not since college), however this year I decided on pairing my St. Patty’s day feast with The Irishman Whiskey!

I chose The Irishman Founders Reserve due to it’s unique take on the old Irish Pot Still Whiskey. This whiskey is produced by Brenard Walsh, the founder of Walsh Whiskey and The Irishman. I had the pleasure of meeting him this past summer, and he is a charming Irish man full of passion for his brand and whiskey in general. The founders reserve is made of 70% Single Malt and 30% Single Pot Still, which is unusual in itself. It’s not only triple distilled, but also aged in bourbon casks and full of long lasting flavor.

Normally I would do a traditional corned beef with boiled cabbage and boiled red potatoes, which is the type of Irish meal I grew up on, on St. Patricks Day. This year I did things a little differently and slow cooked my corned beef in a Vermont Lager and stewed the cabbage in the beer and beef juices. On the side, I made roasted sweet potatoes with cayenne and Wegman’s basting oil; it was absolutely delicious.

The whiskey paired beautifully with the corned beef, spicy sweet potatoes, and beer stewed cabbage. The bourbon oak and crème caramel flavors in the whiskey went nicely with the salty beer soaked beef. I chose a lager from Vermont to cook the corned beef in due to it’s malty and caramel notes. I knew this would go well with the spicy, zesty, peach driven whiskey.

If you’re seeking something new to do on St. Patty’s day and don’t want to brave the bar crowds and drink green beer, try pairing your corned beef with The Irishman Founders Reserve!

Beer Stewed Corned Beef & Cabbage with Roasted Cayenne Sweet Potatoes- by Sara Lehman

1.5-2.5 lbs Corned Beef (serves 2-6 people)

1 bottle Vermont Lager (or lager style beer)

1/2 head Green Cabbage chopped

2-4 Sweet Potatoes

TT Cayenne

TT Wegman’s Basting Oil

Method: In a slow cooker, combine a bottle of lager with 1/4c water and pour into the cooker. Gently place the corned beef into the cooker, fat side up, and cook on low heat for 7 hours. Two hours before the corned beef is done, chop the cabbage and place into slow cooker quickly so the heat does not escape. Thirty to forty minutes before the corned beef is done, put the heat up to high on the slow cooker and then wash and chop sweet potatoes. Toss the potatoes in the basting oil and cayenne, and bake at 375°F for 30 minutes.

Serve with The Irishman Founders Reserve, and enjoy!