When Chris Williams took over Four Pegs restaurant and bar in Louisville, Ky., he upped its simple pub food to elevated barbecue-centric creations covering lunch, brunch and dinner. On Four Pegs’ bar is a broad range of American whiskies that play well with ingredients in Williams’ pantry and match nicely with his dishes. His curated pairing for the KBF includes:

• Baby back ribs with bacon jam, paired with a neat pour of Michter’s US1 Bourbon Whiskey

• Flash-fried and spiced smoke pork belly with a neat pour of Michter’s US1 Rye Whiskey

• Smoked Seoul wings tossed in gochujang and honey sauce, then topped with smoked pistachios with a neat pour of Michter’s Sour Mash Whiskey