The complex maturation profile of this expression, drawing influence from three distinct cask types, makes it a magnificent companion for fine chocolate. The sweet vanillas and subtle spices interplay beautifully with cocoa.
Seek out single-origin dark chocolates with a cocoa content around 70 percent. The slight bitterness of the dark chocolate cuts through the honeyed sweetness of the whisky while amplifying the rich oak finish.
Take a small bite of chocolate, let it coat your palate, and then take a gentle sip of the whisky. The melting cocoa fats coat the mouth, creating a luxurious, velvety texture that lingers long after the glass is empty.