"When we met Utah's own artisan chocolatier Ruth Kendrick, we knew immediately that her one-of-a-kind gourmet chocolates would be the perfect complements to our whiskeys," High West proprietor David Perkins said. "Our paired whiskey-and-chocolate flight is a gastronomic experience you just have to try."
High West executive chef James Dumas paired four silky chocolate truffles with four High West aged whiskeys: Chocolate Pomegranate and Double Rye!; Mint Chocolate and Rendezvous Rye; Beehive Honey dark chocolate and Son of Bourye; and Aztec Spice and Campfire Whiskey. As an interesting twist, Dumas also paired High West's two unaged Silver Whiskey's: Meyer lemon-white chocolate and Silver Western Oat; and Dark Chocolate Key Lime and OMG Pure Rye.
Those who embark on High West's chocolate-and-whiskey flight should move from light to dark among the whiskeys, Dumas suggests.
"I take a sip of whiskey to cleanse the palate, then I slowly chew and enjoy the chocolate, once the palate is coated with the chocolate, I follow with another sip of the whiskey. The alcohol enhances the aromatics of the chocolate for an intense organoleptic experience," Perkins said. "This is the ultimate grown-up dessert."