Whisky Event: Bruichladdich X Demochoc0

Bruichladdich has been showcasing their whiskies consistently in the recent months, and they are very successful indeed. Geek Flora had been to more than a few, and she was impressed with both the presentation and the whiskies (of course)! As Bruichladdich fans, we are delighted to see the consistent and robust interest coming from the whisky community.

Bruichladdich X Demochoco X The Wall SG

The most recent tasting that we went for was an exciting and informative one. Bruichladdich paired up with one of the best chocolatiers in Singapore – Jialiang from Demochoco, as well as the bespoke bar that we have featured in January – The Wall SG, to bring a heavenly pairing of hand-made chocolates and whiskies.

What is so unique about this, you may ask? It is common to pair chocolates with whiskies, isn’t it?

It is common to pair chocolates with whiskies, but have you tried chocolates that tasted like local-Singaporean food?! Demochoco painstakingly made chocolates that tasted like local Singaporean food (think laksa and salted-egg cereal prawns) to pair them with the excellent Bruichladdich whiskies. The Wall SG made it possible for the event by opening its doors. There was also an “extra service” – Jeremie, the whisky expert at The Wall SG, became a model for Bruichladdich merchandise!

We assured you that he was thrilled to be a model, even if he looked rather deep-in-thoughts in the picture! He was just thinking how to pose! Hahaha!

The Hosts for the night

The hosts for the night were Jialiang – Demochoco’s expert chocolatier and Chloe – Bruichladdich’s APAC Brand Ambassador. Here’s a beautiful picture of them chatting right before we started the event. Everyone knows Chloe by now. She is Islay-born and grows up on the island surrounding by whiskies! Jialiang is Singaporean and has immense knowledge about chocolates. He is a chocolate lover who decided to take one step further by making chocolates for fellow chocolate lovers to enjoy! His chocolates are really to die for, so if you have yet to taste it, we recommend you to try it!

History of Bruichladdich

We have repeated the history a couple of time previously, so we will not do it again. If you are keen to find out more, read our previous posts on the history, as well as the two tasting events here and here. We will just leave this picture here for you to admire. Take note of the picture cards in the middle row of the bar shelf! These are the precious pictures from the distillery!

Chocolates and Whisky

Now, let’s move on to the pairing event. Bruichladdich brought four expressions for the event. The pairing is as follow:

  • Bruichladdich Classic Laddie with Laksa Truffle
  • Islay Barley 2010 with Salted Egg & Cereal Truffle
  • Port Charlotte Scottish Barley with Oko Caribe 72% Truffle
  • Octomore 7.1 with Black Sesame Truffle

Let’s dive into the tasting notes!

Bruichladdich Classic Laddie X Laksa Truffle

Details of Bruichladdich Classic Laddie
ABV: 50%
Age Statement: NAS

We are sure that you know how laksa tastes like, but the laksa truffle is better than all that coconut-flavoured soup! When we first popped the chocolate in the mouth, all we got was delicious dark chocolate. Once you chewed through the top-portion, you get all the laksa flavours, down to the umami taste of the shrimps and the slight spiciness!

We sipped the Classic Laddie when our mouth was still full of the laksa flavours, and whoa, we get an intense maltiness from the Classic Laddie! The sea salt becomes prominent as well, leading to a much longer finish for the whisky. Interestingly, the “finish” of the laksa truffle lengthened as well and the spicy shrimp flavour simply shined through! The oil in the whisky helps to enhance the flavours of the laksa truffle, and we felt that we just had a bowl of piping hot laksa for dinner!

Islay Barley 2010 X Salted Egg & Cereal Truffle

Details of Islay Barley 2010
ABV: 50%
Age Statement: 6 years old

Ever tried chocolates that tasted exactly like salted egg cereal prawns? That was what we had. The flavours that exploded in the mouth was full of that crisp, flavourful salted egg cereal prawns that we get from an excellent zichar stall in Singapore! That was just so exotic!

The Islay Barley 2010 was full of salty caramel, toasty cereals and malted barley. It is also slightly more spicy than the Classic Laddie in the palate, which made a perfect pairing with the salted egg & cereal truffle! The salted notes meshed together beautifully and brought out the spice that hid under the layers of the whisky. The maltiness of the whisky combined with the cereals of the chocolate, creating a toasty cereal note that lingers in the finish. Just when we thought that it was all over, a fresh burst of sweetness in the back of the throat gave us a pleasant surprise!

Port Charlotte Scottish Barley X Oko Caribe 72% Truffle

Details of Port Charlotte Scottish Barley
ABV: 50%
Age Statement: NAS

The Oko Caribe 72% truffle was a hot favourite among many who loves dark chocolate during the event. Made from medium dark roast cacao beans, the chocolate presents itself with a creamy caramel sweetness that is not overly sweet. The soft texture adds to the appeal.

If you do not know how Port Charlotte tastes like, it is full of fruitiness and sweetness combined with smoke. Peated at 40ppm, it is a heavily peated whisky but showcases all the lovely character of what Bruichladdich represents. The chocolate gave a fantastic enhancement to the enjoyment of Port Charlotte Scottish Barley (PCSB)! The sweetness of the chocolate mixed well with the sweetness of the PCSB and showcased the fruitiness of the whisky in the grandest manner possible. The most extraordinary experience was the aromatic smoke that puffed out right after we swallowed the whisky. Omg! That fragrant smoke is so phenomenal that we could hardly believe it. The finish is incredible, all sweet and smoky at the same time!

Octomore 7.1 X Black Sesame Truffle

Details of Octomore 7.1
ABV: 59.5%
PPM: 208
Age Statement: 5 years old

The black sesame truffle consists of both Japanese and Taiwan black sesame, and the outer layer is a kinako powder from Japan. It is known as blonde chocolates and trust us when we tell you that this chocolate is heavenly. If you like the sesame taste or love anything sesame, this is the chocolate for you.

The Octomore 7.1 is somewhat medicinal and contains very light smoke on the nose. When we paired the whisky with the chocolate, it first enhanced the smoke from the whisky in an ideal way – let it all out! The saltiness of the whisky then came through the palate beautifully and continued with a pleasant spice. The finish was sweet and then tannic, leading to a dry and astringent finish. The sweetness of the chocolate found a balance with the Octomore 7.1, making it just a tad too yummy to swallow!

End of the event

The event ended shortly soon after the fourth whisky pairing and both Chloe and Jialiang went around to chat with the participants. It was a jolly good evening, and all of us had fun! It was yet another successful event by Bruichladdich, and we applaud their efforts as always. Jialiang is a perfectly good spot and sold us some delicious chocolates at a fantastic price too! Last but not least, we enjoyed the funny banter that Jeremie and the rest of the wonderful people at The Wall SG provided to us! Haha…it was an entertaining night and one that we hope to revisit soon!

If you have missed out on this event, head over to The Wall SG to try all the whiskies from Bruichladdich and you will see why we are all praise for this event! If you want to reenact the pairing session, order the chocolates from Demochoco and head down to The Wall SG for the drams!

 

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