Schell Praline Chocolate Whisky Single Malt 70%, 100g

Praline Chocolate – Whisky Single Malt

This intensely filled whisky chocolate is crafted with Finlaggan Cask Strength Whisky. This Single Islay Malt Scotch Whisky, with its fine smoky notes and spicy aromas, as well as a subtle hint of salt, perfectly complements the melange of chocolate and whisky.

The perfect indulgence to accompany a Single Malt Whisky and a fine cigar from the Dominican Republic.

Filled Chocolate – Whisky Single Malt: The Perfect Combination of Flavours

The Single Malt Whisky Finlaggan Cask Strength imparts its whisky flavour to this exclusive chocolate. Its smoky aroma is a typical characteristic of whiskies from the Isle of Islay. Another special feature is the term "Cask Strength," which indicates that the whisky was bottled at cask strength and not diluted with spring water. For enjoyment, a fine cigar from the Dominican Republic and a Single Malt Whisky that does not contain too strong a smoky aroma are also recommended.

In the production of Single Malt Whisky, as the name suggests, only barley is used. This is soaked in spring water so that it begins to germinate, thereby producing sugar and starch. To stop this process, the barley is dried. It acquires its smoky aroma because peat is used as fuel during drying. The duration and strength of the peat fire determine the intensity of the smoky aroma. The barley is then milled and heated with spring or moor water. This dissolves sugars and other components from the malt. Once this is done, the remaining malt husks are skimmed off, and the "wort," as the sugar solution is called, is heated again. Afterwards, it is transferred to fermentation vats, where yeast is added once the liquid has cooled. The sugar then transforms into alcohol, and the solution now contains between six and ten percent alcohol. During distillation, the wort is channelled into copper pot stills and heated. The rising vapours cool down again in the "swan neck" with the help of a condenser and are temporarily stored in tanks. Heating continues until the wort contains only one percent alcohol. In the second distillation process, the low wine (raw distillate) is filled into a smaller still and heated again. The condensate contains three distillation cuts. The foreshots are separated because they contain too much methanol, esters, aldehydes, and other undrinkable substances. The spirit (middle cut) is directed by the master distiller into tanks and later bottled into casks. Finally, there are the feints (tail), which contain many fusel oils and are therefore also separated. Foreshots and feints are also collected in tanks and partially added back to the wort during a new distillation process.

Whisky Single Malt – Filled Chocolate: From Distillation to the Perfect Combination

For maturation, the whisky is filled into casks. In Scotland and America, these are oak casks, as their use is mandatory. In America, new oak casks must be used, whereas in Scotland, used casks are often preferred as they impart different flavour profiles to the whisky. Thus, not only Bourbon but also Sherry casks can be used. The maturation period must be three years; otherwise, the producer is not allowed to use the term "Whisky". During these three years, alcohol evaporates from the casks and becomes the "Angel's Share." For a Single Malt, the maturation period is typically at least 10 years, and sometimes over 20. To give the whisky an additional special aroma, it may be decanted into another cask after a certain period, which previously held rum, Madeira, port wine, or white or red wine. This finishing is noted accordingly on the label. There are also two special considerations during bottling. Firstly, the whisky can be filtered ("chill-filtered") to remove cloudiness, although this can lead to a loss of flavour compounds. Secondly, it can be unfiltered ("unchillfiltered"), which preserves all developed ingredients.

Ireland and Scotland remain at odds over the origin of whisky to this day. However, both have one thing in common: its origins can be traced back to Christian monks who produced aqua vitae. The "water of life" was supposedly also distributed by monasteries in Ireland. In Scotland, the clans distilled their own whisky. Taxation, regulations, and state licenses for distillation led, on the one hand, to widespread non-compliance and consequently a ban, unless one possessed a license. On the other hand, it led to uprisings that lasted until the 19th century. Only then was tax law changed, and whisky production became more profitable. Industrialisation simplified and expanded production, leading to higher profits once again. Many distilleries merged into larger companies to be able to operate globally.

Slàinte mhath with a fine glass of whisky and this outstanding chocolate.

In a gift package with the appropriate spirit, this excellent chocolate can serve as a wonderful souvenir. For Father's Day, but also Mother's Day, this chocolate is an uncommon gift. But also packaged under the Christmas tree or in an Easter basket, this chocolate is an exceptional idea.

Ingredients

• 20% dark chocolate (cocoa solids 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract)
• 39% milk chocolate (cocoa solids 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
• Cream
• Cocoa butter
• 6% Whisky
• Neutral alcohol
• Glucose
• Salt
• May contain traces of nuts. Handmade. Store in a cool, dry place at 15 - 18° C.