Whisky and Chocolate
Well, when I said this Whisky and Chocolate tasting would be ‘lively’, the good people of Dunfermline did not disappoint!
For my first tasting in the Kingdom of Fife, at the Fire Station Creative, the room, previously used as the fire officers’ mess, was filled with the aromas of whisky and chocolate.
The amazing chocolates from Iain Burnett The Highland Chocolatier were paired as follows:-
Balblair 03 with a milk velvet truffle: the chocolate really emphasised the spicy finish in the whisky and the whisky pulled out the creamy / buttery notes from the chocolate.
The Glenlivet 12 yrs (1998 bottling) with a lemongrass praline: there’s a hint of lime in the chocolate which, when paired with this whisky, was really amplified. The chocolate and whisky combination brought out chai tea notes in both!
Glen Deveron 16 yrs with an orange truffle: the whisky enhanced the cloves in the chocolate and the chocolate enhanced the citrus in the whisky.
Glenmorangie A Midwinter Night’s Dram with a cinnamon truffle: a lovely Christmassy combination! The chocolate really brought out the cinnamon in the whisky and the whisky brought out cloves in the chocolate.
Highland Park 12 yrs with a ginger truffle: the flavours of both simply complemented each other well creating a lovely balance of flavours.
Laphroaig 10 yrs with a dark velvet truffle: the whisky brought out the bitterness of the chocolate, creating a tongue tingling, peppery flavour to the whisky whilst, simultaneously, the chocolate enhanced that lovely sweetness in the finish of the whisky.
A great night with the opportunity for guests to ‘mix and match’ to create their own pairings – it seems as though the Balblair 03 works just as well with a cinnamon truffle.