Whisky Magazine Issue 43
This article is 12 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2016. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
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
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
“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.”
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.”
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...