Demonstrates how bourbon can participate in a bridge between fruit, roast, umami, and meat.
Concrete savory application of the matrix.
The pork recipe combines coffee, coriander, cinnamon, peach, bourbon, soy sauce, and herbs. Its explanation says soy sauce and bourbon shift peach toward a savory register.
printed pp. 228–229
PDF sheet 792
Stone Fruit — pork medallions and peach sauce
2026-09-28: Fresh text verification at PDF 792. This page renders blank in the reflowed copy. Correct chapter is Stone Fruit; bourbon is added off heat before subsequent sauce heating/reduction. No alcohol-free inference. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
September 28 — Audit Qualification
2026-09-28: Fresh text verification at PDF 792. This page renders blank in the reflowed copy. Correct chapter is Stone Fruit; bourbon is added off heat before subsequent sauce heating/reduction. No alcohol-free inference. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
Verified excerpt record from The Flavor Matrix.
Evidence
A pork dish combines peach, coffee, soy sauce, bourbon, warm spices, and herbs; the source describes bourbon and soy as moving peach into a savory register.
Locator
PDF sheet 792 / printed pp. 228–229
Research use
Shows bourbon bridging fruit, roast, umami, and meat.
Verification
Checked against the supplied local PDF on 2026-08-25. Linked to LIT-59 and CLM-52.