The deep, sherry-seasoned oak influence of this 18-year-old expression makes it an exceptional partner for high-quality dark chocolate. Look for bars with at least 70% cocoa content to match the intensity of the whisky.
The bitterness of the cocoa balances the natural sweetness of the malt, while the dried fruit notes in the whisky highlight the subtle berry or citrus undertones often found in premium chocolate.
Try a small square of chocolate followed by a small sip of whisky. Allow them to melt and mingle on your tongue for a decadent sensory experience that lingers long after the finish.