The other day, Rosemary and I went downtown to Art Eatables to meet with Kelly Ramsey to try her latest project, Chocolate and Bourbon Tastings. I wrote about her pairings that she is offering to the public the other day, and now I am writing about the tasting I did with her that day.
First of all, we picked four Bourbons – two traditional recipe Bourbons and two wheat recipe Bourbons. The Bourbons were Barker’s Mill, a wheat recipe, Michter’s Bourbon, a traditional recipe Bourbon, Old Forester 1910, another traditional recipe Bourbon and Green River Wheat Recipe Bourbon. We paired these Bourbons with three types of chocolates. The first type was 35% (cocoa) milk chocolate from Belgium, then the House 40% milk chocolate, and then the American milk chocolate at 35-40%. Next, was white chocolates with Belgian 30%, Ecuadorian 30% and the House white chocolate. Finally, we tasted dark chocolates that included Belgian 60%, Semi-sweet 55% and an American.
We began the tasting with the Barker’s Mill. The Belgian milk chocolate brought out apple in the Bourbon, the House milk chocolate enhanced the vanilla and the American brought out cinnamon in the Bourbon. We next moved on to the white chocolates. The Belgian enhanced the oak flavors, the Ecuadorian enhanced the vanilla and the American white chocolate brought out apple and pear fruit. Finally, we tasted the Bourbon with dark chocolates. The Belgian brought out oak and cinnamon, the Semi-sweet brought out vanilla and citrus notes and the American brought out coconut and marshmallows. The differences were surprising.
We moved on to the next Bourbon – The Michter’s Bourbon. The Belgian milk chocolate brought out a flavor of chocolate covered banana, the House brought out banana and white pepper, and the American brought out cinnamon and apple. The Belgian white chocolate enhanced the vanilla. Ecuadorian brought out white pepper and the House brought out apples and vanilla. The Belgian dark chocolate made the Bourbon taste of brownies with hazelnuts. The Semi-sweet brought out vanilla, and the American brought out black pepper spice.
The next Bourbon was the Old Forester 1910. The Belgian milk chocolate brought forward banana and citrus flavors. The House brought out caramel and citrus and the American made the finish a rich vanilla. The Belgian white chocolate brought out licorice and vanilla, the Ecuadorian enhanced the oak and the House made the Bourbon very floral with rose petals and cinnamon. The Belgian dark chocolate brought out apples and cocoa powder, the Semi-sweet enhanced the oak and vanilla, the American brought out oak and black pepper.
Finally, we tasted the Green River Wheat Recipe Bourbon. The Belgian milk chocolate brought out ripe apples, the House brought a rich French vanilla and pepper on the finish and the American brought out a caramel covered apple flavor. The Belgian white chocolate made the Bourbon taste of butter and cardamom spice, Ecuadorian did little to change the flavor and the House brought out a strong white pepper. The Belgian dark chocolate enhanced the vanilla flavor, the House made the Bourbon taste of a Blondie and the American dark chocolate brought out orange zest and vanilla.
This was a very interesting and surprising tasting led by a true Master of Chocolate pairings. I would highly recommend that if you find yourself in Louisville on the Bourbon Trail, to include a stop at Art Eatables and do a chocolate and Bourbon tasting.
Photos Courtesy of Rosemary Miller
July 20, 2024 at 2:26 pm
During the Pandemic when I was working with Angel’s Envy, I taught a virtual class pairing our Bourbon with a local chocolate maker’s (Taza Chocolates) chocolates including various flavors. In doing research for the presentation aspect, I learned that there are parallel themes in chocolate and Bourbon production – they both involve roasting and fermentation steps – which generate overlapping flavor molecules. So many synergies and pushing the whiskey one way or the other that makes the exercise so interesting!