Chocolate

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Chocolate Continued

The prevailing flavour of elegant Scotch whisky, single grain, bourbon, wheat, even Indian and Taiwanese whiskies, chocolate tinges of flavour can be discerned by even the most novice whisky palate. Despite often being complemented by a diverse flavour profile, depending on where in Scotland, or across the world, the whisky is distilled, chocolate flavours undeniable influence a range of prominent whisky brands.

Perhaps most identifiable in whiskies matured in American oak sherry casks, the chocolate flavour adds a layer of richness and depth to a range of whiskies. Penetrating the char layer of the barrel and drawing out the wood extractives, particularly vanillin – a phenolic aldehyde organic compound and the primary component of the vanilla bean, formed from the thermal degradation of lignin and other oak-derived congeners – the inflections of a chocolate flavour are clearly distinguishable to even the most discerning palate.

Moreover, chocolate whisky flavours can also permeate whiskies in other ways. Some whiskies derive chocolate notes from speciality roasted malts. These malts add a layer of flavour that are described as being reminiscent of cereal flavours and chocolate. During maturation, the flavour becomes more full-bodied, adding layer upon layer of richness to a range of different whiskies.

Whiskies that are rich in chocolate flavours and aromas include The Dalmore 12-Year Old. Matured for an initial nine years in American white oak ex-bourbon casks, The Dalmore is then divided for its final flourish. Half of the whisky is poured into the bourbon barrels whilst the other half is moved to exclusive 30-year-old Gonzalez Byass Matusalem oloroso sherry butts before being combined at the final stage to create a phenomenal chocolate-tinged whisky flavour.

Please feel free to browse our selection of heavily peated whiskies. If you’d like to learn more, call us on 01466 795 105 or email info@thespiritsembassy.com.