We wanted to create a OOMPH-ily gentleman-ly flavour for Father's Day. One that evokes after-dinner drinks and cigars in a dimly-lit room...an oak-panelled library, perhaps...men in their spiffy dinner jackets...sitting in cushy antique winged armchairs and leather chesterfield discussing major world events in the news...ice cubes clinking in their glasses and fragrant smoke filling the air...you get the drift.
We've been hard-at-work trialling and testing in our home-"lab" hoping that it'll be ready for Father's Day. And it now is! Originally available until Tuesday 13 September 2011. But we're happy to make a special batch for you whenever.
Flavour #5: A blend of Ardbeg, our favourite Islay Single Malt Scotch Whisky (voted the Best Whisky in the World, three years in a row), and the Lapsang Souchong from our go-to tea palace T2.
The 10-year-old Ardbeg "is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance". Its aroma..."A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate...Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice". Its taste..."An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils".
T2's Lapsang Souchong "is one of the most famous Chinese black teas. Large souchong leaves undergo a complex process of double smoking, where the leaves are first withered over a pine or cypress wood fire, fried, rolled and resmoked. The result is an incredibly distinctive and highly unique aroma filled with woody pine smoke and tobacco notes. With a surprisingly light body, an initial spicy kick transforms into a long, savoury finish with a slightly salty mouthfeel. Long, lingering smokiness defines this memorable brew which has a definite caffeine kick".
And together, with the Belgian Callebaut Dark and Milk Chocolate that we use, they make one hell of an unforgettable smokin' chocolate truffle!
Click here for ordering information or simply email yourdealerpal(at)gmail.com.
~ Death to the macaron! Long live the chocolate truffle! Yeah! ~
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