At the whisky-chocolate pairing evening, we have enjoyed discovering 2 bourbon whiskies. Gentleman Jack, the only Tennessee whisky that has been charcoal mellowed twice, before and after the ageing process, resulting in a cleaner, more refined end product, we appreciated for its woody and spicy notes, as well as Woodford Reserve, also spicy but with more fruity and floral flavors.
In America, making bourbon requires at least 51% corn, supplemented with barley. The use of spring water from Salt River during production makes Kentucky whiskey particularly unique, thanks to the highly calcareous soils of the region.
Clontarf, the Irish single malt, with its beautiful complexity of rich intense notes, with woody, vanilla and caramel taste, would rather fit into the category of the single malt Scotch whiskies from Speyside.
Tyrconnell, more smooth and supple thanks to the triple distilation – typical for the Irish whiskies, showed more character than his Irish cousins, because of its rich flavor and lack of smoked whose characteristics are usually associated with the Scotch single malt whiskies.
However, the star of the evening that has surprised us the most was Armorik, Breton whiskey in his tradition, fresh and fruity, oaky palate, with notes of anise and honey.