Your Whisky & Chocolate Pairing
Welcome to your Seven Sons Whisky & Chocolate Experience — curated by the team at 8 Doors Distillery alongside Ruth at Caithness Chocolate.
This tasting journey pairs delicious Seven Sons whiskies with artisan chocolates from Caithness Chocolate.
Our guide will help you enjoy each pairing at its best, whether you’re new to whisky or an experienced taster.
Take your time, savour each sip and bite, and discover how whisky and chocolate can bring out the best in one another.
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13yo Blended Malt
NOSE: Custard tart, salted porridge oats, apricot and Greek yoghurt with honey.
PALATE: Malt grist, saline, floral beeswax, light citrus notes, hay, walnut and soft yet bitter oak spice.
FINISH: Medium to long, drying with oak spice and a slight acidic yet syrupy sweetness.
PAIRED WITH:
Vanilla, White Chocolate
30% white chocolate, warm and sweet with vanilla bean and butter tones.
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18yo Blended Scotch
NOSE: Orkney fudge, dried orchard fruit, syrup, nutmeg, and caramel brittle.
PALATE: Mocha, caramel, walnut, leather, tobacco, wood polish and golden syrup.
FINISH: Medium, flashes of sharp dark fruit and tobacco again.
PAIRED WITH:
Salted Caramel, Milk Chocolate
36% milk chocolate with silky caramel and a touch of sea salt.
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33yo Single Grain
NOSE: Sandalwood, crème caramel, barley sugar, light clover honey, peaches in syrup.
PALATE: Oak shavings, charred orange, chewing toffee, wax, heather honey, clove and white pepper.
FINISH: Long, with light flashes of menthol, cinnamon and drying oak spice.
PAIRED WITH:
70% Dark Chocolate
Velvety truffle with earthy, fruity flavours and a long cocoa finish.
How to Enjoy Your Pairing
Step 1 – Set the Scene
Find a quiet space, free from strong smells. Pour each whisky into a glass and ensure the chocolates are at room temperature.
Step 2 – Start Light
Begin with the youngest whisky and its matching chocolate. The colour-coated chocolates correspond to the whisky label colour for easy pairing.
Step 3 – The First Sip
Take a sip of the first whisky, letting it coat your palate.
Step 4 – Taste the Chocolate
Take a small bite of the paired chocolate and let it melt on your tongue. Notice the texture, sweetness, and flavours.
Step 5 – Sip the Whisky Again
Follow up with another sip of whisky and notice how the chocolate flavours linger and evolve with the whisky.
Step 6 – Reflect
Pause and consider how the flavours complement or contrast each other. There are no right answers — just enjoy the discovery.
Step 7 – Progress Through the Pairings
Move to the next whisky and chocolate pairing, from youngest to oldest.
Step 8 – Finish with the Peated Whisky
End with the 20-Year-Old Single Malt (Lightly Peated) and 70% Dark Chocolate — rich, complex, and memorable.
Step 9 – Cleanse if Needed
Take a sip of water between pairings to refresh your palate.
Step 10 – Explore Further
If you’re curious, try mixing and matching the whiskies and chocolates — you might find a surprising new favourite!
