Distilled: Pimento Cheese

It has certainly evolved from those days, likely as it took on a southern stronghold post-WWII, when Southern chefs began to put their own decidedly Southern spin on this simple recipe, spurred along in large part by the boom of readily available Georgia-grown pimentos. It quickly took root in the South, and as it goes, once something gets the full Southern food treatment, it was wholeheartedly adopted as a Southern tradition, so much so that it has even become emblematic of one of the greatest sporting events in the South. 

 In a similar way that the Mint Julep is intrinsically tied to the Kentucky Derby, and strawberries and cream and a Pimm’s Cup are famously associated with Wimbledon, Pimento Cheese has come to embody a sporting event deeply rooted in tradition, The Masters, a golf tournament known as a “Tradition Unlike Any Other.”  Since 1940, when a local couple began selling Pimento Cheese sandwiches for a quarter, Pimento Cheese has earned a place of legendary status, almost as iconic a representation of this hallowed tournament as the blooming azaleas that encircle the illustrious Augusta National Golf Club in Augusta, Georgia. Pimento Cheese sandwiches are still offered today at the Masters, with a delightfully affordable price tag of $1.50, a representation of southern hospitality and tradition. 

Regaled equally for its simplicity and its flavor, there are many reasons why this is a universally loved and enjoyed appetizer. It isn’t often that the homemade version is nearly as quick to whip up as it would be to pop to the store, but there is no shortage of pre-made versions available to ensure you always have some on hand.  

 We have a variety of oft-tasted recipes we turn to time and again, but we have a particular fondness for this one, which happens to be one of the easiest as well! Inspired by Aliceson Bales, and featured in her award-winning cookbook, Bales Farms Cookbook (with a foreword by none other than the Queen of Southern, well, everything, Dolly Parton herself), for a simple and delicious pimento cheese recipe using her favorite Midland Ghost pepper sauce. 

Aliceson's entertaining philosophy is that everyone who visits her farm will be “greeted with pimento cheese, pickles and some crackers” {because} everyone deserves a welcome like that,” and well, we couldn’t agree more. Unexpected opportunities for entertaining call for recipes with a simple list of ingredients, and this couldn’t be simpler. Five ingredients, five minutes, and you have a delicious and welcoming appetizer for a crowd of any size, and an event for any occasion. Bonus points - while we especially love Pimento Cheese in the heat of summer, this is an appetizer that is truly seasonless and simultaneously perfect for all seasons! 

We use white cheddar cheese for its sharp, pure flavor, pimentos with their juice, and, of course, our Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce. Our Pimento Cheese has a consistency more like cheese, with a thicker spread and less like a dip, which makes for a deeper flavor in every bite. It is also sturdier for spreading on a cracker. Also, if you haven’t tried Pimento Cheese on a burger, well, respectfully, what are you waiting for? 

 Our Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce strikes the perfect balance of smoky, charred oak flavor, complemented by the subtle notes of sweet heat that perfectly pair with the naturally sweet and mild taste of pimentos. Traditional pimentos truly meet their flavor match in our Georgia-grown and bred ghost pepper mash, aged in our retired Pappy Van Winkle Bourbon Barrels for a uniquely layered composition of flavors.

 Effortless Entertaining Tip: Assemble an easy board with Pimento Cheese, crackers, and crudités on our Pappy Van Winkle Bourbon Barrel Cutting Board for an elevated yet easy Pappy Hour centerpiece. Crafted in our Pappy & Company Woodshop, by artisan Jason Cohen,  from genuine Pappy Van Winkle barrel staves, each unique piece reflects the heritage and legacy of Pappy Van Winkle Bourbon.