The final pairing of the evening was a double header! Chef John D. Walls @culinarymagic prepared a decadent dark chocolate mousse with candied orange peel, caramel with a hint of orange and sea salt to top it off.
We decided to pair this masterpiece with two very different expressions and could not be happier with the results!
The first whisky we chose was Glenmorangie Quinta Ruban Port Cask. This amazingly sweet whisky is a superb dessert on it’s own, but paired with 73% dark chocolate mousse and orange zest…homerun!
The last, but certainly not least, whisky of the evening was Bruichladdich Port Charlotte 10 Year 2nd Edition. This dram had a surprisingly sweet berry and smoky vanilla flavour. It seemed to contrast but, at the same time, compliment the dark chocolate and orange scoop of heaven.
