Deanston Virgin Oak Single Malt Scotch Whisky (46.3% 70cl)

Cocoa, cream, coffee beans

“Scotch and Chocolate” is the name of an instrumental piece from the American bluegrass band Nickel Creek. Bluegrass musicians generally know a thing or two about whisky, and right enough, the two are natural pairings (that goes both for Scotch and chocolate and for whisky and bluegrass!) - not least because many Scotch whiskies themselves have flavours that can be compared to chocolate, whether it be the creaminess of milk chocolate or the richness and coffee-bean-like bitterness of dark chocolate.

Chocolatey flavours are often the result of sherry-cask maturation, much like dried fruit - indeed, the two flavours often go together, as with the classic Macallans or Glendronachs. In particular, younger whiskies - especially blends - containing a proportion of sherry-matured malt often have an overtly sweet milk-chocolate character; older malts often become richer and more bitter, with dark chocolate or coffee notes. Dalmore is an excellent example of the latter, while a lighter style is key to the appeal of the underrated islander Tobermory.

The rich and heavy sweet flavours encapsulated by this flavour profile are often the result of the charring of oak casks, which produces compounds known as lactones (so named because of their similarity, in terms of flavour, to dairy products). It is therefore entirely consistent that the creamy, buttery characteristics of this flavour are often associated with bourbon: the new wood which gives bourbon its particular character provides strong chocolatey flavours, represented in Scotland by Glen Garioch Virgin Oak or Auchentoshan Virgin Oak; Talisker Storm is another good example, where freshly-charred rejuvenated casks provide a buttery, bourbon-like mouthfeel missing from the refill-cask-matured 10-year-old.

Chocolatey flavours are an obvious complement to the more dairy-like or milky elements of certain cigar styles - Rafael Gonzales or Hoyo de Monterrey would be good pairings, for example.

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Cereal, floral notes, nuts

The malted barley from which single malt is made has a distinctive flavour of its own, which can often still be clearly tasted after many years of maturation. In comparison to rye or the corn of bourbon, it is quite a savoury flavour, an ideal canvas for the multifaceted influences of different wood types which make single malt Scotch so diverse. Similar flavours often found in single malt are those of nuts, such as almond and hazelnut, and a floral or grassy aroma much like that of the Highland meadows where the barley is grown.

These malty flavours are often strongest in the bold and powerful Highland drams, where cask type and still shape are aimed towards emphasising the natural kick of the barley. The influence of Oloroso casks often imparts that same nuttiness that is so distinctive of the sherry itself, meaning that this set of flavours may be found in both young whiskies (where the barley has yet to be swamped by the influence of the cask) and in certain older expressions (when matured in Oloroso casks).

Scotland’s favourite single malt, Glenmorangie Original, is perhaps the archetypical example of the light and grassy style that is one possible embodiment of this flavour profile. Its bolder Highland brethren, not least those of the Eastern Highlands like Glen Garioch, Royal Lochnagar, and Glencadam, proudly bear the stamp of their grain. It is also present in many of the Speyside whiskies which play down their fruity elements in favour of something more bold and meaty, such as Benrinnes or Mortlach. The flavour pairs well with many common cigar flavours, such as grass, nuts, or toast.

Pepper, cinnamon, ginger, herbs

Aged Scotch whisky is often much softer and easier on the palate than its alcohol strength would imply. So much so, in fact, that sometimes you need something to liven things up a bit. Luckily, a good number of single malts possess lively spicy flavours, some of them in great enough quantities to challenge tequila (naming no names). Others are a little more restrained, but still with the warming tingle of Christmas pudding and mulled wine.

A lengthy maturation, particularly in a large cask (e.g. ex-sherry), generally means more oxygen is allowed into the cask to react with the spirit and develop more complex flavours. These may include spicy flavours - lignin compounds break down over time, releasing more intense spicy notes into the spirit, while the high acidity and relatively low alcohol content of sherry often serve to bring out spicier notes from the cask wood. Clove and cinnamon flavours often derive from eugenols produced via toasting - that is, firing the wood of the casks over a medium heat for anything between 15 to 45 minutes (to be contrasted with charring, where the wood is fired for a very short time over a much hotter flame). Some of the most intense spicy flavours come not from the cask at all, but from the still: a lighter spirit (such as that produced in a tall still) will often have more kick than something more rounded.

Spicy characteristics are generally used to complement other strong flavours, such as dried fruit (e.g. Aberlour) or peat (Ardbeg), but the style is probably best showcased by the expansive and varied Highland region. Highland malts generally eschew excessive subtlety for bold and full flavours, and so often showcase strongly spicy styles. The best examples by far are in the Northern Highlands: Glenmorangie has a light spice that is perhaps better described as herbal; but a small distance to the north, Clynelish and Old Pulteney provide a salty, firey yet still sweet style that prickles all over the palate. Their eastern counterparts, such as Glen Garioch or Glendronach, retain a gingery warmth that it is not so much restorative as elixir.

The strength and spark of such potions pairs very well with similarly lively cigars: Partagas is an obvious match, as is Ramon Allones; but the peppery notes of a Cohiba or Bolivar will also go very well.