Whisky Pairing

the experience

Thanks to our friends and scotch pairing experts at www.SipSmokeSavor.com for curating this collection.

Whisky Pairing Bonbon Collection flavor profile: 

Citrus Crunch: Roasted almond slivers, pistachios, caramelized orange peel and dark chocolate. (Formerly known as Grignottine.) A great flavor companion with sherried scotches such as Amrut’s Fusion, The Macallan 12 year old or Glendronach’s Revival.

Framboise: Raspberry “pate de fruit” and almond hazelnut praline in dark chocolate. Just exquisite with any fruit rich spirit such as Bruichladdich’s 16 year old Chateau Haut Brion matured dram.

Meyer Lemon Mojito: Meyer lemon caramel with fresh mint-infused cream and milk chocolate. (Formerly known as Le Citron.) Highlights the citrus freshness of Glenkinchie 12 year old or Halzeburn 8 year old.

Mocha: A rich coffee buttercream inside a dark chocolate, coffee bean shaped bonbon. (Formerly known as Java.) Indulgent pairing that brings out the roasted coffee notes in expressions such as Glenmorangie’s Signet or Bunnahabhain 12 year old.

Nut & Honeylicious: Almond hazelnut praline with a touch of honey and milk chocolate. (Formerly known as Miel.) Compliments the sweet nuttiness of Highland malts such as Dalwhinnie 15 year old and Glenmorangie’s Nectar D’or.

Salt Butter Caramel: Toasted panko breadcrumbs, olive oil ganache and a sprinkle of sea salt in dark chocolate. (Formerly known as Melao.) A great flavor partner with bourbon cask matured scotches such as The Dalmore 12 year old and Longmorn 16 year old.

Smoky Macadamia: Macadamia nut praline spiced with smoky chipotle in dark chocolate. (Formerly known as Candela.) Accentuates the famous smokiness of Islay whiskies such as Ardbeg’s Uigeadail or Bruichladdich’s 2001 Resurrection dram.

The Darkest: Bold 73% dark chocolate ganache. (Formerly known as Gran Cacao.) Simply a most luxurious treat when paired with the Balvenie 21 year old Portwood.