This one is more trick than treat. While it also nullifies the sweetness the Kirkland is less peppery even without the chocolate, with the chocolate the Kirklands tastes like a mouth full of cinnamon, nutmeg and orange zest, with a hell of a lot of burn.
This one is quite herbal with a strong anise base. By adding the milk chocolate the anise fades way back and the whisky now exhibits a very bold malt character. The interesting thing is that I like this whisky both ways. So either way....treat.
Heath bar and Kirkland Signature Bourbon, actually a slight treat. Not sure how I can describe it, but the Toffee and chocolate bring out a sweet wood note in the whisky that I actually quite like. Sort of like a spiced maple syrup.
Really don't care for this whiskey so I thought I would give it a go with chocolate. So I'm starting with a trick and hoping to get a treat. Results...mixed. Not exactly a treat but the whiskey is more interesting. Instead of a fermented grain from the bottom of the silo it turns into a pumpkin palate. Guess that's fair for this time of year.
Starts with a lot of lemon, malt and oak and mellows into squashes. Milk chocolate just emphasizes the squash even more. The other character is there. I would say that this is a bit of a trick but that's cause I'm not much of a squash nut.
There's some lemony notes, light peat, sea breeze prior to chocolate. The chocolate really ends up just muting everything w/o changing any of the balance or bringing out the alcohol. The trick I guess is that the falvors just aren't as strong.
Initially has a charred oak character with some sherry notes. Not as sweet as some of the previous batches. Chocolate mutes all sweetness. Char gets big but then you start getting some diesel notes and brineness. Somewhat of a trick and a treat.