The Dalmore X Vosges: The Making of a Whisky & Chocolate Experience


The Making of a Whisky and Chocolate Experience

We are crafters and storytellers of chocolate experiences. It is our mission to use chocolate for its original purpose, as a sacred plant consumed to travel to our inner world.

Our ingredients are highly energetic and activated in prima materia soil from around the world. These energetic qualities are what drive us on an everlasting quest to uncover ingredients at the pinnacle of their profile. Our extensive dossier of exceptional raw materials comes from Mother Nature and our farmer partners who align with our values. Through an alchemical process, our chocolates are designed to raise your vibe, deepening one’s connection to intuition and opening your senses to taste the unique characteristics of our chocolates — every root, flower, spice and seed. This meticulous process of sourcing best-in-class ingredients is a labor of love, which provides an unrivaled taste experience as you Travel the World Through Chocolate®.


For over 180 years, The Dalmore has been at the forefront of whisky innovation. Maturation in a range of casks, including rare Sherry casks exclusive to the distillery, allow for whiskies of unprecedented depth and finesse, each a masterpiece in the making.

The Dalmore house style emerged from a close relationship forged with Sherry house Gonzalez Byass over 100 years ago. In particular, casks which have previously held 30-year old Matusalem Oloroso Sherry enrich the signature chocolate and orange character of The Dalmore’s whisky. Those rich and nutty flavours make a fantastic pairing with our esteemed chocolate.

We have collaborated with The Dalmore to create a one-of-a-kind single malt whisky and chocolate pairing experience. These bespoke truffles have been carefully crafted to complement and enhance the various expressions of The Dalmore.



THE CHOCOLATE – Lush caramel and bright citrus converge when caramelized Muscovado sugar is married with raw honey and Sicilian blood orange. A bite into this exquisite caramel is accentuated by a rich 62% cacao dark chocolate ganache made with Mediterranean olive oil. The truffle is enrobed in 62% cacao dark chocolate and topped with a Corsican candied orange peel for a tender finish.

THE WHISKY – The Dalmore 12 is recognized as a whisky with character far beyond its age. The spirit is initially matured  in American white oak ex-Bourbon barrels, yielding soft vanilla and honey notes. A portion of the maturing stocks 
are then finessed in pinnacle Sherry casks, including 30-Year Old Matusalem Oloroso casks exclusive to The Dalmore, to give the whisky a rich, nutty  character. The two stocks are then reunited to create an outstanding single malt.

The Nose: Citrus fruits, chocolate and aromatic spices

The Palate: Seville oranges, dried fruits and hints of vanilla pod

The Finish: Roasted coffee and dark chocolate



THE CHOCOLATE – This is an indulgence steeped in richness.  We take Georgian pecans and soak them for twenty-four hours in The Dalmore 14, imparting its notes of warm honey, zesty citrus and dark fruits. Paired with our Hataruma burnt sugar caramel and 62% cacao dark chocolate, this truffle is two bites of enchanting delight.

THE WHISKY – This luscious offering, exclusive to the U.S. market, is first matured in American white oak ex-Bourbon barrels, building a foundation of vanilla, toffee, and honey. A portion is then transferred to rare casks from Gonzalez Byass, first used to produce sweet Pedro Ximénez Sherry. After approximately two years, these separate parcels are reunited to create a unique and harmoniously balanced single malt. The sun-drenched sweetness of the Pedro Ximénez Sherry adds intense layers of figs, dates, and rich maple 
to The Dalmore’s signature chocolate orange character.

The Nose: Warm honey dates, Seville orange zest, rich raisins and allspice

The Palate: Figs, dates, toasted hazelnuts, roasted coffee and maple syrup

The Finish: Rich dark fruits, liquorice, marmalade and depths of cocoa



THE CHOCOLATE – Early harvest, first pressed, Mediterranean olive oil is blended with our proprietary 72% cacao dark chocolate for a creamy bite that melts on the palate. The truffle is rolled in a spiced ginger crumb giving the chocolate warmth and crunch. This chocolate makes a perfect accompaniment for whisky. We love to spear the truffle with a beautiful metal cocktail pick for bathing and sipping.

THE WHISKY – The Dalmore 15 is smooth, rich and well rounded; the epitome of The Dalmore house style. After 12-years maturing in American oak ex-Bourbon barrels, it is then split out to multiple rare Sherry casks, including two available only to The Dalmore distillery - 30-Year Old Matusalem and 30-Year Old Apostoles. Each Sherry cask gifts the liquid with its own individual characteristics before they’re all married back together.

The Nose: Orange marmalade, cinnamon and nutmeg

The Palate: Mandarin, vanilla, ginger and crushed apples

The Finish: Caramelized orange and rich dark chocolate



THE CHOCOLATE – We sourced Ethiopia’s finest Yirgacheffe coffee and Tahitian vanilla bean to infuse into our blackstrap molasses burnt sugar caramel. This gloriously rich caramel rests aside our 72% cacao dark chocolate ganache and is enrobed in our 36% cocoa butter white chocolate. This is a truffle that expresses parfums that are both light and dark, fresh and rich. We top the chocolate with 23 karat gold leaf.

THE WHISKY – The Dalmore 18 Year is a masterwork, benefiting both from time and the finest Sherry casks. The new spirit is first left to mature in select Bourbon barrels, gaining signature notes of toasted vanilla and tropical fruit. Then, it is finished for four long years in casks which have held 30-Year Old Matusalem Oloroso Sherry. Rich chocolate and Sherried fruits dance around this quintessential special occasion malt.

The Nose:  Vanilla, dark chocolate, orange and cinnamon

The Palate: Dark chocolate, candied citrus fruits, rich coffee, nutmeg and soft liquorice

The Finish: Citrus fruits and rich molasses



Close your eyes and take three deep breaths in and out through the nose, to the count of 3 on the inhale and 3 count on the exhale. Notice how the breath flows in your nose cool and then warm as it flows out in the exhale.

Remove yourself away from the hustle and bustle of life, just be present here and focus on opening your sensory body and quieting the thinking mind.


Now, slowly open your eyes and be curious. See the chocolate. See the whisky. Observe them as if for the first time… Examine the curves, the color, the movement; have a sense of its weight and temperature.

Raise the glass by the base of its stem. Hold it to eye level. Take time to really see the whisky inside.

Look at its colour, rich and warm, influenced by its maturation in The Dalmore’s curated casks. This finessing can be seen in the whisky’s viscosity, or ‘legs’.


Now close your eyes again, smell the chocolate. What aromas arise? Now the whisky, place the glass under your nostrils alternating between your left and right nostril. Explore its fragrance. We call this “nosing” the whisky.


Slowly place the chocolate against your lips, feeling it. Now bite the chocolate in half and notice the sound it makes as it breaks. Do you hear a loud snap or a quiet break?


As you begin to chew, slowly break up the chocolate with your teeth and spread over your tongue, press to the palate – the roof of your mouth, then stop chewing. Notice how the taste changes and evolves from beginning, mid note and to the finish. Notice how the chocolate shards melt slower than the ganache.

Decide to swallow when you are ready. Follow the path of the chocolate all the way down your throat into your stomach. Reflect on the finish in your mouth by sipping air through your nose and chewing on it in the mouth. How long does it persist?

Spend a moment acknowledging how the chocolate came to you today…someone handpicked the cacao pod, extracted the seeds and the journey began into our hands whereby these were hand selected into the box and tied with a bow.


One of our preferences in the pairing is to bathe our chocolate in the whisky so as to integrate the whisky and chocolate in each bite.

Lift the glass to your lips and take a small taste.

Don’t drink it though, hold in your mouth, roll it gently from side to side.

Now swallow. Feel how the liquid trickles down your throat.

Follow its journey as it goes down your throat and stomach.

Now wait. Open your mouth a little and let the air pass over your palate.

Be aware of how the flavours continue to evolve – and of how long the after taste lingers.

Now this time taste the chocolate.

There are hidden depths to each vintage of The Dalmore. If you give it your time and attention you will be rewarded. I will leave you now to relax and uncover even more as you finish your glass and your chocolate. 

Slàinte Mhath!