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Scallyway whisky and Sugarsnap launch new range of chocolates

The new chocolates are ideal for those that love whisky.

Published: July 7, 2021
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To celebrate World Chocolate Day, Douglas Laing’s Scallywag Speyside Malt Scotch Whisky has partnered with Sugarsnap Artisan Chocolate to create a “whisky and chocolate lover’s dream” – bespoke Scallywag Malt infused chocolates with decorations inspired by the whisky brand’s packaging.

Scallywag is a small batch bottling created using Speyside Malts, including – amongst others – Mortlach, Macallan and Glenrothes.

The whisky has tasting notes that include rich dark chocolate, sweet stewed fruits and spiced vanilla flavour, and pairs well with chocolate.

The spirit is matured in predominantly ex-Oloroso sherry casks and has been bottled at 46% ABV, without colouring or chill-filtration.

To showcase how well Scallywag matches chocolate, they've teamed up with Sugarsnap to create a bespoke range of sweet treats.

Sugarsnap is a Glasgow-based confectionary company that is owned by self-taught chocolatier Annette Smith, who handcrafts each and every chocolate using high quality of ingredients.

The Scallywag whisky has been infused into the chocolate ganache that forms gooey centre of the treats, before being decorated to reflect the brand colours of three Scallywag bottles – the original Speyside Malt, 10 Years Old Edition
and new Limited Edition Chocolate bottling.

This collaboration is set to launch on 7 July (National Chocolate Day) and can be bought online.

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Commenting on the partnership, Scallywag brand manager, Rebecca Fennell, said: “It has been a real treat working with Annette at Sugarsnap on this project and we are delighted with the result of our Scallywag inspired chocolate treasures.

"At Douglas Laing, we pride ourselves on producing whisky ‘as natural as it gets’ and it’s been a real joy to get behind the scenes and watch a talented individual mirror this ethos in a different, much more chocolate-y, context.

"I recommend heading over to Scallywag’s Instagram to enter the luxurious competition – good luck!”

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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