Description
We were presented with a mug of steaming, spicy Aztec hot chocolate made with real chocolate, spiced with cinnamon, vanilla and, to add a little kick, some chilli pepper. On the palate we all felt the heat, but we stayed in the kitchen. Warm, thick and super chocolatey with those chillies firing on all cylinders. After reduction, a lot calmer on the nose with aromas of ginger cake, nutmeg and candied walnuts. To taste, the classic French recipe featuring a poached pear served with vanilla ice cream and topped with chocolate sauce, but Aztec style. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.