Ten Special Whisky Release Bars
THE TOAST OF THE TOWN
INTRODUCING:
Foundry Anamalai Estate, India
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Thomson Whisky Two Tone Blend
RELEASING ONLINE
THIS TUESDAY 27 OCTOBER
AT 4:00PM NZ TIME
Our annual whisky release is a true debonair dandy bringing together the vivaciousness of our single-origin Anamalai Estate, India and the cheeky twinkle of Thomson Whisky's Two Tone.
This is a seriously sophisticated chocolate that will leave you beguiled by sultry suggestions of warm wood, bittersweet aromatics and a cheeky twist of orange oil.
Our Anamalai Estate cacao has taken a long, luxurious soak in Thomson Whisky's Two Tone, resulting in an elegant, aromatically woody chocolate that could have you abandoning all restraint.
Only limited numbers of this special release whisky infused chocolate bar have been crafted, and once they're gone, they're gone.
70g
Ingredients: Organic Cacao Beans (70%), Organic Cane Sugar, Thomson Two Tone Whisky. No added cacao butter, lecithin or vanilla.
Dairy Free, Gluten Free, Soy Free and 100% Plant Based. Also alcohol free, the way we make the chocolate ensures all alcohol is evaporated off, leaving just the most amazing flavour notes.
Thomson Whisky and Two Tone Whisky information:
Thomson Whisky, based in Riverhead, Auckland, seek to satisfy the treasure hunter within. Committed to quality over volume Thomson Whisky release only a limited number of hand-selected whiskies each year and is proudly 100% NZ owned and operated.
Thomson love what they do; making craft whisky for the modern enthusiast. Artisan. Premium. Progressive. By traditional methods for contemporary ends – it’s all about a passion for the spirit, creativity, and respect for the process.
Two Tone is named after the two types of cask are used for the maturation of this blended whisky: European oak which formerly held New Zealand red wine, and American white oak used exclusively for whisky. You may get notes of sea air, caramelised fruits, red berries, apricot, and spice.
Cacao origin information:
Anamalai Estate is located in the scenic Anamalai foothills, near the town of Pollachi in Tamil Nadu state, adjacent to the Western Ghats, an ancient mountain range starting at the southwest of India. The region is famous throughout India for its high quality coconuts, with the growing of cacao a recent development, pioneered by Harish Manoj and Karthi Palaniswamy, who own and operate Anamalai Estate.
The Estate is made up of four plots joined by a central farm house. The plots are interplanted with cacao, coconut, nutmeg and pepper to diversify and keep the land healthy. Once the pods are harvested they are taken to the farm house and patio for cracking, fermenting and drying. The cacao is fermented in 5 tiers of wood boxes and sun dried on raised beds.
Harish and Karthi manage their water use with drip irrigation and keep a small herd of cows to help with the weeding and manure compost. All their cultivation decisions are made on site using principles of permaculture and aquaponics, as well as Korean natural farming techniques.
While the majority of the harvest is processed for export, a small portion goes to Harish and Karthi’s local line of bean to bar chocolates, which they are producing to keep up with India’s growing demand for craft chocolate.
