Scotch & Chocolate (the best match ever)
January 7, 2008
2007 is no longer. It is official. We feasted in the New Year with an intimate, course laden dinner, at casa de Joel Kinney, esq., who is not only a great friend who always does his best to help Alex celebrate and inebriate, but is also official Taza council.
Courses of charcuterie, Boston bibb salad, cusk fish, steak and a most delicious savory bread pudding were followed by a dessert course of cheese, chocolate and scotch. The Johnnie Walker Gold Label was provided by a Scotch expert who happens to be an Irishman and is the VP of Diaggio Brands, which represents Johnnie Walker, in the Northeast. He is happiest when he is talking about the peat terrior of scotch and is ever happy to offer detailed recommendations for how best to consume your scotch. In this case, the recommendation was to pair scotch and chocolate. This not for the dainty desserter, and is uber-trend in Spain, of all places. Trendy for good reason. It’s damn good.
A loyal Taza man, Joel offered up 70 and 80 percent stone ground Taza Chocolate with perfectly chilled Johnnie Walker and ice cold water, which is a critical step in the tasting process according to the Irish Scotch expert. First you prep the pallette with a sip of cold water, which opens up your dear taste buds for a fair swig of the Walker and then you follow it up with an enlightened chomp of chocolate. Order schmorder, try it and make it your own.
