Dark Chocolate starts as a corn whiskey: 80% corn, 20% malted barley, distilled and bottled without aging. (Corn whiskey is the only American whiskey style allowed to carry the "whiskey" name without time in a barrel, provided it's at least 80% corn.) We then macerate the unaged spirit with cacao nibs. No sugar is added. The chocolate character comes entirely from the nibs themselves — which is why we call it Dark Chocolate. It tastes the way unsweetened cacao tastes: deep, with bitter edges, not candy.
Tasting Notes
Nose Strong cacao.
Palate Raspberry chocolate mousse.
Finish A light candied-popcorn burst.
Closing note
A dessert pour, neat or over one large cube. Pairs well with espresso, vanilla ice cream, or tiramisu.
Also at home in a chocolate mint julep — shaken with crushed ice, real mint, and vanilla simple syrup. Best consumed in your library or study while wearing a red velvet smoking jacket.
