We know a stiff drink is supposed to go with a nice cigar, but at the Vero Lounge on Tuesday night, the chocolate maker made a case for single malt whisky accompanying chocolate. It partnered with beverage distributor Moet Hennessy Diageo, and a room full of guests were offered tips on matching different Vero chocolates with five varieties of Glenmorangie Scotch whisky. Helping the uninitiated explore their palette was Petrus' former maitre d'hotel Arnaud Mirey.
'In short, the older the whisky the more creamy the chocolate can be,' the wine and spirits consultant explained. 'A more aged whisky will be more rounded and sophisticated so I think it pairs well with more smoother, creamy tastes. In general, brown spirits can go well with chocolate. Others try to do it with champagne but I don't think it works. Chocolate is also too harsh for wine.'
Ultimately, it's another new gimmick to entice local consumers to try a taste of something not so familiar. And if you find it too strong to have single malt straight up, Mirey suggests it's quite alright to add a touch of water. He might be a Frenchman, but Mirey says that's how many Scots consume their scotch. 'Don't ever let anyone tell you can't add a dash of water in whisky. It's like perfume. When you first put it on you get the high notes, but as oxygen mixes with it and your body warms it up, you get the other tones. Whisky is like that with just a splash of water, especially more aged stuff.'
You can try it for yourself at Vero Lounge where whisky chocolate pairings have been added to the drinks list.