Sunday, June 27, finished on the perfect note with the invitation that Chuao Chocolatier and Sip Smoke Savor extended to some happy few to join them at St.Andrews restaurant and bar (NY, 46th Street) for a Scotch and Chocolate Pairing.
This 'Arousal of the Senses' session started with Honey Vanilla as both flavors are found in Dalwhinnie 15 Year old and honey of course in the Miel Bonbon from Chuao.
Chapter 2 was Fruit with Glenkinchie 12 Years Old, more lemon and wildflowers, splendor in the grass paired with Le Citron Bonbon, perfect match for citrussy notes of the scotch.
We then moved to Spice thanks to Aberlour a'bunadh, a Speyside production, full of life, rich finish.
It is aged in sherry casks and finished in Oloroso sherry butts. Picante Bonbon with raisin fondue and cabernet caramel center stands up to the cherry, ginger and spicy tones of a'bunadh, a small production, my first try.
Bacon and smoke on the water were right there at Chapter 4, Smoky Peaty Caramel, in 12 Year Old Ardbeg's Uigeadail Scotch from coastal area of Islay, matured in both bourbon and sherry casks, smoky with a touch of sweetness on the finish.
Chuao raised up the ante by pairing it with Melao Bonbon (salt butter caramel) first followed by Candela (chipotle and macadamia nut praline)…
We had a chance to breeze before the last hurrah, Coco Java.
This second 'menage a trois' had Glenmorangie's Signet Scotch unique for the 15 to 20% of 'chocolate malt' also used in Porter and Stout beers. The result is orange, chocolate and coffee notes to go with the crunchy Dark Grignottine and the buttercream richness of Java Bonbon.
My favorite chapters Scotch wise were definitely 3 and 4.
For the bonbons, a trio emerges: picante (below), melao and dark grignottine.
Feel free to disagree…or agree with me.
Sip Smoke Savor is a new site dedicated to Scotch, Cigars and Chocolate.