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Issue 43 - The ultimate Christmas indulgence

Whisky Magazine Issue 43
October 2004

 

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The ultimate Christmas indulgence

We thought it would be fun to match some favourite whiskies with cigars, coffee and chocolate for a Christmas treat, so we called on the experts. This is what we got

Simon Chase, Hunters & Frankau – cigars
Gerard Coleman, master chocolatier,
Artisan du Chocolat – chocolate
Dominic Roskrow – whiskies
Jeremy Torz, roast master, Union Coffee Roasters – coffee

Glenfiddich Solera Reserve

Coffee selection:

JT: “The fairly light body of this whisky but sweet yet bold citrus characteristic on the palate means our Nicaragua Estate coffee from the Hacienda la Ilusion works best here. Bright, zesty with a punch of lemon, the larger than usual sized beans also impart an intriguing apricot like
quality.

“The coffee builds on the sweetness of the whisky through its bright citrus notes which build very satisfactorily on the softer candid peel tone in the glass.”

Chocolate selection:

GC: “For this pairing, the Lemon Candid Peel from my collection works well. Using milk chocolate instead of dark, the sweetness is contrasted with the bolder citrus tone. This acts as a bridge between the zestiness of the coffee and the melon quality which is oh so apparent in the whisky. For me, this is a really enjoyable combination which is light and fragrant, not challenging and enjoyable in the late afternoon.”

Cigar selection

SC: “My initial instinct was to liven up this rather light looking combination by introducing a cigar with a really big, bold character. My choice, the Cohiba Reserva is full bodied but also has an intensely deep sweetness, something I felt would complement the melon quality which so
defines the whisky.

“Yet when it...

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