While waiting for a blizzard to die down in chilly Utah, I treated myself to a wee dram of Craigellachie 15 year old Scotch malt. I was in an Irish airport pub named Finnagins. The Tandem tasters would rate this rare taste as a meeting of smoke and grapes. This Derbyshire malt pairs well with rich, dark chocolate. I happened to have a sample of an award – winning organic Dagoba chocolate with me for the perfect layover treat. The Tandem tasters paired chocolate with Pinot noir, champagne, and stout at the Oregon Chocolate Festival. Scotch is a new sensation.


Brenda C. Hill
International Food Wine & Travel Writers Association
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