| TRICKS & TREATS: PAIRING WHISKY & CHOCOLATE |
Layer Enhancing and contrasting flavours showcase asymmetry. Layering, on the other hand, is about balance. Think of whisky and chocolate as the two circles of a Venn diagram, overlapping but separate. Combined, their differing flavours add layers of depth yet work together harmoniously.
MILK CHOCOLATE & BOURBON When paired with milk chocolate, bourbon’s sweet vanilla and caramel notes are allowed to shine. A high rye expression, such as Four Roses Bourbon, makes for a particularly compelling combination. Crafted from 10 distinct bourbon recipes (using two different mash bills and five proprietary yeast strains), Four Roses highlights baking spices, red fruit, light florals and subtle herbal notes when enjoyed with milk chocolate.
FOUR ROSES KENTUCKY STRAIGHT BOURBON WHISKEY USA $44.99 442830
WHITE CHOCOLATE & SHERRY CASK‑FINISHED SCOTCH WHISKY To take layering to the next level, white chocolate and Pedro Ximénez cask-aged whiskies are a match made in heaven. Auchentoshan Three Wood, a single malt Scotch finished in ex-bourbon, oloroso sherry and Pedro Ximénez sherry casks, is rich with notes of raisin and stewed fruit. Cinnamon-dusted fruitcake, orange peel and candied nuts all add layers to the sweet, creamy butteriness of this combination.
AUCHENTOSHAN THREE WOOD SINGLE MALT SCOTCH WHISKY United Kingdom $89.99 138495
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