Easter Weekend Just Got Better
Bold bottles. Clever pairings. Zero gimmicks.
Easter might not be the biggest drinks holiday of the year, but a four-day weekend deserves a decent bottle (or three).
Let’s be honest, Easter isn’t just about eggs and bunnies. It’s about a long weekend, good food, and better drinks. If you’ve got whisky, rum, or wine on your mind this Easter, we’ve got a few ideas to make the most of it – with some cracking chocolate pairings thrown in for good measure.
Whether you’re cracking into a rich sherried whisky, exploring the spiced depths of a proper rum, or pouring wine to match your Sunday roast, we’ve picked the perfect bottles to make the most of your Bank Holiday.
Whisky & Chocolate: A Match Made in Speyside
We’ve always said sherried whisky and chocolate go hand-in-hand, but it doesn’t stop there. From nutty, peated drams to bright Sauternes cask finishes, the right chocolate can elevate your whisky into full dessert territory.
GlenAllachie 15 Year Old
Rich, full-bodied, and sherried to the hilt. Expect layers of treacle, dark fruit, baking spice and oak. Pair with Dark Chocolate with Sea Salt Caramel. The salty caramel sharpens the sweetness and mirrors the whisky’s toffee notes, while dark chocolate amplifies the depth and spice.
Meikle Tòir The Original
Meikle Tòir The Original is peated but elegant, with gentle smoke alongside orchard fruit and almonds. Hence the pairing of milk chocolate with almonds, which echo the nuttiness in the malt, while the soft peat plays beautifully with the buttery sweetness of milk chocolate.
GlenAllachie 12 Year Old
GlenAllachie 12 Year Old is a serial award-winning crowd-pleaser with notes of heather honey, sultana, vanilla, and toasted nuts. Milk Chocolate with Honeycomb is our pairing as the honeycomb picks up the whisky’s natural sweetness, while creamy milk chocolate smooths out the oak and spice.
GlenAllachie 12YO 2012 Sauternes
The GlenAllachie 12 Year Old 2012 Sauternes Wine Cask Finish is light, bright and honeyed, with white peach, citrus, and subtle spice. For our pairing, we’re thinking white chocolate with light fruit (like passionfruit or raspberry). The white chocolate amplifies the whisky’s creamy texture, while the fruit pairing adds a fresh, zingy contrast.
GlenAllachie 17YO Mizunara & Oloroso
An exceptional single malt matured for 17 years in a combo of rare Japanese Mizunara oak casks and oloroso sherry puncheons and hogsheads. Dark Chocolate with Orange Peel is a flavour echo – both whisky and chocolate bring citrus and richness to the table. It’s a classy, grown-up pairing.
GlenAllachie 10YO Cask Strength 11
This edition was aged in Pedro Ximénez, oloroso, red wine and virgin oak casks and bottled at a cask strength of 59.4% ABV. Pair with Chocolate with Dried Cherries or Raspberries. Tart dried fruit cuts through the cask strength heat and highlights the whisky’s natural berry notes. Bold meets bold.
Rum & Chocolate: More than a sweet tooth satisfier
Rum and chocolate both start life as agricultural products, go through fermentation, and end up intensely rich and complex. No surprise they love each other, then. Here’s how to pair a few of our favourites:
Rumbullion! Chilli & Chocolate
This rum already has chocolate built in. But spice. Specifically, criollo cocoa nibs, chipotle chillies and jalapeño chillies. Our chocolate pairing brings more ginger to amplifiy the warmth, while dark chocolate balances the sweetness. It’s intense but in a good way.
Wines For Easter Dinner
Not everything needs to come with chocolate. If you’re hosting (or gatecrashing) an Easter dinner, here are some wine picks that’ll suit whatever’s on the table – from roast lamb to glazed ham to lemony veg dishes.
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CHOCOLATE PAIRING: Dark Chocolate (80-85%):
The depth and richness of the whisky will be beautifully complemented by the bitterness and complexity of high-percentage dark chocolate
