A Classic for a Reason!

Content originally from Distiller.com

Chocolate has been a long favored companion for, you guessed it, bourbon! Heck, many distilleries in town serve chocolate with their flights year-round! But have you ever wondered why?

Distiller.com breaks it down beautifully, “There is a certain, shall we say, shared chemistry to chocolate and the oak barrels in which bourbon rests. Specifically, both contain molecules such as acetylpyrrole, vanillin, tannins and lactones, to name a few. Additionally, the alcohol in bourbon enhances the aromatic molecules in the chocolate, and the fat in chocolate tempers the strong alcohol.”

White Chocolate: The high fat content can tame the passionate heat of full-proof bourbon. Consider pairing with Booker’s or Stagg.

*Yes, we know. White chocolate is not technically a chocolate. But don’t tell the bourbon.

Milk Chocolate: A smooth balance of sweet and rich makes these chocolates a match for spicy bourbons like Bulleit 10 Year and Elmer T. Lee.

Semi-sweet Chocolate: With 55% to 70% cocoa, these chocolates harmonize with complex and balanced bourbons like Four Roses Single Barrel and Maker’s 46.

Extra Dark Chocolate: With the greatest depth of flavors, but also a touch of bitterness, these chocolates provide a counterpoint for sweet, full-bodied bourbons. Try Russell’s Reserve 10 Year and Woodford Reserve Double Oaked.

Want to learn even more about bourbon-chocolatey goodness?

Read the full article here.