REVIEW: Arby’s Bourbon Bacon & Brisket Sandwich

Arby’s Bourbon Bacon & Brisket Sandwich

Bacon, like alliteration, needs to be applied carefully.

Try to get avant garde and add it to stuff, like canned vodka drinks, and you might just inspire someone to go vegan. Likewise, start stringing together sounds and letters with too much frequency and you’ll leave somebody more tongue-tied than a 12-year-old beholding his first pair of boobies.

But apply them strategically and they’ll make every sandwich or sentence better.

That’s the case with the Arby’s new Bourbon Bacon & Brisket Sandwich, or, as I told the cashier, “the brisket one.”

Arby’s actually debuted its brown sugar bacon last year to mixed reviews. This year they’ve brought it back and given it the benefit of new bun, premium meats, and an exotic-sounding Kentucky bourbon sauce.

Now, when I hear the term “Kentucky bourbon sauce,” I want to think of some grizzled backwoods old man chewing on leftover mutton barbecue and checking the taps of a warehouse filled with cave-aged barrels. The reality is a lot less romantic but still pretty tasty. The whole-grain Dijon mustard with sweet and complex notes doesn’t really have a distinctive bourbon taste so much as it just makes you recall the “beer mustard” you stole from your neighbor’s Oktoberfest party.

Arby’s Bourbon Bacon & Brisket Sandwich 2

You’ll forgive the lack of distinctive bourbon flavor as soon as you bite into the sandwich. Four or five different taste and texture sensations converge with a single chomp, producing one of the most satisfying sandwich bites I’ve ever had from any fast food restaurant. There’s the smoky, moist brisket; milky and creamy smoked cheddar cheese; sweet and crunchy bacon; salty and crisp onion straws; and that tangy, complex mustard that makes me want to say something hokey like “please pass the Grey Poupon, ya’ll.”

Even the bun is top-notch. Squishy yet firm, with a sort of pretzel bun malt sweetness aftertaste, it’s the perfect vehicle to suck up the viscous sauce and meaty juices from the biscuit. When Wendy’s and McDonald’s upgraded to “artisan” buns, this is what they should have adopted.

What comes together is a complete and balanced sandwich in which neither sweet nor salty wins out, and where those looking to get an authentic smoked meat smorgasbord will find plenty of indulgence in strong notes of hickory and oak.

Look, I’ll admit it: Arby’s brown sugar bacon is Candyland sweet on its own and the Kentucky bourbon sauce is more whole grain Dijon beer mustard than anything else, but neither detail seems to obscure the fact that the Bourbon Bacon & Brisket Sandwich is really damn good (also a bit tough to say, but that’s beside the point.) While the $5.99 price may scare some customers away, Arby’s has proved that the sum of its sandwich components are well worth it, making the new Bacon Brown Sugar Bourbon Sandwiches some of the best I’ve ever had from the chain.

(Nutrition Facts – 710 calories, 360 calories from fat, 40 grams of fat, 15 grams of sat fat, 1 grams of trans fat, 125 milligrams of cholesterol, 1610 milligrams of sodium, 48 grams of carbohydrates, 2 grams of fiber, 12 grams of sugar, and 43 grams of protein..)

Purchased Price: $5.99
Size: N/A
Purchased at: Arby’s
Rating: 9 out of 10
Pros: Hearty and meaty sandwich with layers of smoky and beefy flavor. Brisket good enough to eat even in Texas*. Bourbon sauce is the best tasting mustard you’ve ever had. Great melted and creamy texture from the smoked cheddar cheese. Hands down the best bun in premium fast food sandwiches.
Cons: Glazed texture of bacon lacks chewy fatty goodness. “Bourbon” taste may not be as authentic or prominent as some would like. Frankly, one of the worst tongue twisters in fast food history.

*I live here. I can say this.

7 thoughts on “REVIEW: Arby’s Bourbon Bacon & Brisket Sandwich

  1. I had the turkey one and did not care for it at all. I normally like dijon mustard but there was something off to me with the sauce, I assume whatever the bourbon flavoring was. Also the bun felt too soft, everything was like a pile of mush. Maybe the brisket or steak would be a better protein choice so as to provide some texture

  2. I don’t get the fascination with adding the flavor of bourbon to food. I am drinking some right now and it is like scotch, except somewhat sweeter. Mostly it is a palatable way to imbibe grain alcohol made primarily from corn … what’s the big deal?

    I guess there is an “Ooh I’m being naughty!” aspect to it.

    But nobody ever took a sip of bourbon and thought “I would really like for my food to taste like that.” Especially if the food in question doesn’t get you drunk.

  3. I’m a little surprised this got such a good review; in the first picture that slice of meat that’s hanging out like some hideous tongue looked dry as all hell.

  4. I’m curious exactly which Kentucky Boubon is in the sauce. As many may know, we have quite a few different Bourbons that are made in Kentucky.

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