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 â cigars
Gerard Coleman, master chocolatier,
Artisan du Chocolat â chocolate
Dominic Roskrow â whiskies
Jeremy Torz, roastmaster, Union Coffee Roasters â coffee
Glenfiddich Solera Reserve
Coffee selection:
JT: âThe 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.
âThe 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.â
Chocolate selection:
GC: âFor 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.â
Cigar selection
SC: âMy 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.
âYet when it .....
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By Dominic Roskrow
Section : Whisky Events
Page number : 32
