It’s been long established that whisky and chocolate are natural partners but as separate items. Bruichladdich Distillery on the Isle of Islay took this a stage further by using barley that had been malted with an infusion of chocolate. The whisky was the matured in a Syrah wine cask and one cask was released and sold as a cask strength whisky (63.3%) aged at fourteen years. A total of 382 bottles were sold over the period of a few weeks, in April 2018.
The bottling was sold as part of the staff bottling range and is number 33 in the series with the staff member being Jenna McEachern.
The picture shows some of the infused barley that never made it to the mash tun, along with a dram of the whisky.