With the rise of high-end bourbons and whiskeys, craft beer and wine may have some new competition when it comes to being paired with food. Having all the flavor complexities of its lower ABV cousins, bourbon and whiskey are no longer sitting on the sidelines as digestifs. Whiskey bars with food concepts — like Radish and Rye in Santa Fe and Noorman's Kil in Brooklyn — are inviting patrons to experience the spirits as an accompaniment to au courant dishes on innovative menus.