go with hard cheeses such as cheddar or gouda for the barrel-aged and smoked and get soft with brie or camembert for the infused goodies. this pairing collection would be a great gift and recipients could think about the larger version of the beautiful bottles thee elixirs come in. also, consider runamok...
side of the cheekbones, braised beef cheeks (and veal cheeks) are popular french bistro fare. they are an inexpensive cut with rich flavor. in italy, pork cheeks (guancia) are used in dishes and sausage-making. beef jerky jerky is one of the oldest ways of preserving food; meat was cut into strips, smoked...