Whisky by Flavour - Confectionary - Chocolate
A wonderful discovery when nosing and tasting your whisky is the appearance of chocolate flavours, like the product itself, flavours can vary from smooth milk chocolate to dark and bitter cocoa. Therefore, the influence of these flavours comes from different aspects of production and maturation. The chocolate flavours can first develop from the barley variety and roasting, there is even a dark roasted barley variety called chocolate malt! These flavours will be further developed during the maturation process. Milk chocolate flavours are more likely to come from maturation in American oak with a previous fill of sherry as this will combine the rich notes with the vanillin released from the American oak cask. Whereas, the dark chocolate notes will further develop in European oak casks and their high tannin properties with previous fills such as sherry or Port.
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