Did you know that a whisky maker can produce a dram that tastes remarkably like chocolate, all without any added flavouring? This is precisely what Douglas Laing achieves annually with The Chocolate Edition. By carefully selecting Speyside single malt Scotch whiskies matured in Pedro Ximénez and oloroso sherry casks, they enhance the richer, more chocolatey notes of the blend.
The sixth annual release of The Chocolate Edition retains its tradition of being presented at a robust 48% ABV, devoid of colouring or chill-filtration. Distinct to the 2023 edition is a hand-drawn illustration on the label by Douglas Laing’s head of creative, Claire Coetzee. The depiction of a Fox Terrier on the label only adds to its charm. Aromatically, it is intensely chocolatey, reminiscent of an exquisite truffle enriched with a sprinkle of hot chocolate powder, alongside notes of cinnamon buns, salted caramel sauce, syrupy black fruits, and a hint of red chili earthiness.
On the palate, the whisky is viscous yet balanced, starting with a generous dusting of cacao powder accompanied by a nuttiness similar to Nutella. This evolves into nuances of orange oil, burnt brown sugar, prune, raspberry, and vanilla. The finish is characterised by baking spices, creamy nuttiness, toasted oak, and a final whisper of chocolate ice cream with a touch of sea salt.
Overall, the whisky is decidedly rich rather than overly sweet, but its chocolatey essence is undeniable. It maintains complexity with layers of dark fruit, creamy nuttiness, aromatic baking spices, and a slight earthy heat that adds depth. The concept is delightful, and the whisky itself lives up to this enjoyment. I highly recommend selecting a variety of fine chocolate bars, pairing them with a bottle of this whisky, and hosting an exquisite tasting party. Doesn’t that sound delightful?
Did you know that a whisky maker can produce a dram that tastes remarkably like chocolate, all without any added flavouring? This is precisely what Douglas Laing achieves annually with The Chocolate Edition. By carefully selecting Speyside single malt Scotch whiskies matured in Pedro Ximénez and oloroso sherry casks, they enhance the richer, more chocolatey notes of the blend.
The sixth annual release of The Chocolate Edition retains its tradition of being presented at a robust 48% ABV, devoid of colouring or chill-filtration. Distinct to the 2023 edition is a hand-drawn illustration on the label by Douglas Laing’s head of creative, Claire Coetzee. The depiction of a Fox Terrier on the label only adds to its charm. Aromatically, it is intensely chocolatey, reminiscent of an exquisite truffle enriched with a sprinkle of hot chocolate powder, alongside notes of cinnamon buns, salted caramel sauce, syrupy black fruits, and a hint of red chili earthiness.
On the palate, the whisky is viscous yet balanced, starting with a generous dusting of cacao powder accompanied by a nuttiness similar to Nutella. This evolves into nuances of orange oil, burnt brown sugar, prune, raspberry, and vanilla. The finish is characterised by baking spices, creamy nuttiness, toasted oak, and a final whisper of chocolate ice cream with a touch of sea salt.
Overall, the whisky is decidedly rich rather than overly sweet, but its chocolatey essence is undeniable. It maintains complexity with layers of dark fruit, creamy nuttiness, aromatic baking spices, and a slight earthy heat that adds depth. The concept is delightful, and the whisky itself lives up to this enjoyment. I highly recommend selecting a variety of fine chocolate bars, pairing them with a bottle of this whisky, and hosting an exquisite tasting party. Doesn’t that sound delightful?