Whiskey Pairing

Whiskey Pairing
The  AMBRIONA Whiskey Pairing experience 

This sublime pairing makes a lot of sense, especially because both chocolate and whiskey are prepared utilizing a simple set of ingredients, and which when combined, give rise to a  wide array of flavours, both diverse and complex.

When you are serving multiple whiskeys, it is recommended that you start with the lightest one and then gradually move up to the stronger ones. 

It is also recommended to our patrons that they conduct the paring with neat whiskey in order to experience the best of both dark chocolate and whiskey. However, a few drops of water will certainly do no harm and also will help in avoiding a harsh and uncomfortable burn. 

Now let us talk about pairings. There are basically two types of pairings: 

  • Congruent paring - A congruent pairing creates balance by amplifying shared flavour compounds. 
  • Complementary paring - A complementary pairing creates balance by contrasting tastes and flavours.

  • Now, when you are trying out different combinations of chocolate & whiskey, it is recommended that you first take a sip of the beverage of your choice and swirl it around inside your mouth. Next, take a bite of the chocolate, let it melt inside your mouth and consequently, allow its flavours to fully coat the innards of your mouth. Do remember to keep breathing, for this will help the air inside your mouth in bringing out all the flavours.

    A bit of valuable advice: when you are pairing whiskey with chocolate, you would want to look out for flavours that complement each other. Flavours that overpower each other will defeat the entire purpose.

    Our patrons are also encouraged to experiment and find out what suits their inclination best. One way to do so would be by inviting friends and family. You could then intermingle different flavour notes of the chocolates with their whiskey counterparts and find out the combinations you like the most.  

    For example, say you tried a piece of Ambriona chocolate and followed it up with a particular whiskey, and it left a bad taste in your mouth. You would not be wrong in inferring that it was not the right match. You will know when it is the right match when the flavour will blend smoothly in your mouth and leave a wonderful trail of taste that you cannot help but relish. 

    Most of the recommended pairings are done as per the Congruent method.

    Name of chocolate 

    cocoa % 

    Recommended whiskey for paring 

    Flavour bridges 

    Single-origin south American dark chocolate 

    71%

    LINLITHGOW 30 YEAR OLD, GLENLIVET 21 YEAR OLD (GEORGE & J.G. SMITH’S), THE GLENROTHES ROBUR RESERVE, THE BALVENEI 12 YEARS OLD DOUBLEWOOD SCOTCH WHISKEY, DALWHINNIE 15 YEARS, MONKEY SHOULDER BATCH 27

    Fruity notes with a mild bitter finish 

    Signature blend dark chocolate 

    55%

    TALISKER 25 YEAR OLD NATURAL CASK STRENGTH, LAPHROAIG 10 YEARS ISLAY SINGLE MALT, LAGAVULIN 16 YEARS ISLAY SINGLE MALT, BOWMORE 12 YEARS ISLAY SINGLE MALT, JHONNY WALKER - BLUE LABEL, BOWMORE 15 YEAR DARKEST, 

    Smokey & earthy with a burst of spice & a bitter finish.  

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