Whisky Magazine Issue 77
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Chocolate and Whisky have been a classic combination for many people, Rob Allanson talks to the latest convert.
We all know that chocolate is the food of the gods, especially when it comes in its darker form with a really high cocoa content, and that it can be the perfect companion to a late night indulgent dram.
The Balvenie is no exception to this rule and recently the whisky company teamed up with master chocolatier Bill McCarrick from Sir Hans Sloane chocolate company to create a series of chocolate and whisky tasting workshops for the customers of renowned London tailors Gieves and Hawkes.
With so many similarities between fine handmade chocolate and the whisky, and let's not forget the attention to detail with which each is made and the hand crafted nature of each step of the production process,Whisky Magazine wanted to find out more about the brains behind the chocolate creation and what drew Bill to working with whisky.
Fortunately for us,Bill decided not to follow his father's footsteps into the family business, a butcher in Philadelphia, USA. Instead he has followed a career in chocolate for 29 years which has taken him around the globe and seen him working in several top hotels in Asia,Australia and Dubai, as well as a stint at Harrod's.
Bill is a true advocate of combining chocolate and whisky, and has started off with no preconceived ideas.
He says:“I have worked with a number of liquids including spirits since I started.This project took shape eight months ago when The Balvenie team approached me to work with them.Until then whisky had always been an occasion drink...