Nice to finally see this podcast released on yt, even if a tad later than on other platforms.

Who is this? Where's Roy?

Thanks so much for the lovely podcast. I've taken a few days to get to this since I wanted to dram and chocolate along with all of you, as I did with the cheese episode. And as with the cheesy wan I'm still not 100% convinced I'm the person to pair anything with my single malts. The peat and ex-bourbon with the respective chocolates were fine, but they didn't really add anything to the experience (and I have to agree, the Lindt Chili is woefully weak in the chili department. I was quite scared this might burn my mouth to bits, but I barely noticed a difference to the 70%). With the Glenallachie 10 (batch 8) and dark chocolate I got a really prominent burnt coffee bean note, that I had a hard time getting past. It increased with consecutive bites and sips and rather ruined this part of the pairing for me. Same with the GA10 and creamy chocolate, so I guess it's down to the whisky. But even if this isn't something I'm running out to do again, I had a blast following along with you and will do so again for further episodes of this format. Worth every minute and bar of chocolate bought (and a bottle of Glenallachie 10, but to be honest I was looking for an excuse to get one and caught a great offer). Oh, and I'm really looking forward to the blending episode. I'm almost done with my three part blend, and it's quite promising...

As the resident Frenchman with a cheesemonger girlfriend, I must clarify that the maggot cheese which is produced in Corsica, is actually, may I add, obviously, not sanctioned to be sold. They might have the right to produce it for themselves, but I think if someone got sick after eating it, it would fall back on the illegal producer's shoulders. I've never seen it, even when I was in Corsica. I feel like it's more of a myth. Yeah I was triggered 😂

2hrs well spent, loved it! HNY 2025 Dramfacers/Grailers/Barflies 🥃

Thank you so much for your podcasts and videos! I absolutely love listening to them! Love the comradery!

Excellent podcast guys and girls. I like Lindt chocolate especially the 80 % version. Quality chocolate. Slàinte to you all.

Cheers 🥃

I wrote a comment about Vegan chocolate but included a link. The comment has been deleted. So, I'll try again without the link. You mentioned Lindt Chocolate and which were vegan friendly. As far as I understand, the central issue for the Vegan diet cult when it comes to chocolate is milk. The Vegan certifications are actually based on the Orthodox Jewish Kashrus certifications which gives a special certification for products which are kosher and do not contain any dairy ingredients. This is called "Parev" or "Parve" (products that do not contain dairy ingredients). You cannot simply rely on the fact that its called "dark chocolate" as it still might contain dairy ingredients and it might have been produced on the same manufacturing lines which also produce dairy products. So Kosher certification stating Parev/Parve will guarantee that the product is Dairy Free. In order to identify these Kosher symbols I included a link. That wasn't a good idea. So, you need to look for the most commonly found in the UK certifications such as KLBD, OU (a U inside an O), OK (a K inside an O) and many more. Bearing these symbols and especially if you see the word "Parev": or "Parve", it shows that this is a Dairy free product. However, watch out for the same symbol but with a "D' to the right. That means that the product is certified Kosher Dairy.

Yes. Fetcha Chocolates are superb. One of my favourite discoveries in the wee toon….

Oh man this is a great podcast/video. Thanks for putting it together and Merry Christmas to you all!

Ghirardelli salted dark chocolate with Ardbeg 10-year-old is a favorite pairing of mine. 🥃

GREAT podcast!! Loved seeing the Grail girls again!! Whisky and chocolate!! Not my thing! But loved watching it

Marry christmas! Few notes: lindt recently had a lead contamination scandal which is good to be aware of. Secondly tony's states being ethical but there has been some shenanigans in the past, notably in 2021. One to keep an eye on.

Great podcast! Happy holidays dramface team. As a non editing expert viewer, everything was good. Cheers!

There’s not enough peat in Springbank to be using that as an introduction to peat. Any kind of sweet-peat is the way IMVHO: Sherry + peat, or peat + wine cask finish (Port Charlotte).

Of course it’s the French!

Deanston… so far, for me, so meh.

Bottle design: Lindores looks like an 18th century perfume bottle just missing the atomiser on the top with squeeze thing.

26:58 I know what you mean by Merci chocolate even though those other phlistines do not.

16:10 Orange chocolate is shite. Roy is correct.

As a Diabetic this episode is killing me 😂 I usually stick to "Lindt" sugar free (German firm as well) if I fancy milk chocolate, it's the best sugar free choccie. "Merci" is made by Storck in the town of Halle just down the road from me here in Bielefeld.They also make Werthers Original ( also a town near me) I will have to try a dram with 70% cocoa,that has a lot less sugar andnis pretty diabetic friendly. Hope you had a good Xmas and "slide well" into the New Year as they say in German 👍👍

Good show, very enjoyable Season Greetings to all. 70% plain choc paired with Port Charlote and Deanston 12. Very good.

What an amazing Christmas present from the Dramface Podcast! Thanks for bringing back the Grail Girls and thanks to Rachel and Jen for coming back. (And Gregor wins understatement of 2024: "This should be a fun episode." Maybe. 🤣🤣🤣)

We’d love your feedback on this episode, especially around the editing/end product. Ai could well lighten the load on our poor wee editor trainee…

Loved this Podcast guys. Loved seeing the Grail gals. Merry christmas all :) Slainte

The Oban Chocolate Factory does an amazing selection of vegan chocolates. Oban is nearer to Glasgow (and almost everywhere in Europe), than Campbeltown, although I haven't tried their vegan chocolates so... 🥰

Great podcast! Congrats to Jen for taking out I am a Distillery. Will have to try hot chips with Ledaig 10 at some point. All the best for 2025! Cheers! 🥃

Nice one! However at times I was wondering, "where did the chocolate pairing go" 😄

Isle of mull cheddar and Ardbeg 10. Brilliant combo.

Woke up to this video podcast on my feed. An unexpected Christmas present. 🎁. Thanks to the Dramface & Grail team!

This is a great Christmas gift. Cheers

Fantastic podcast! Merry Christmas to the entire DRAMFACE team and the Grail Girls.

I'd totally feel ripped off with that Tony's Advent Calendar missing a chocolate 😅

Great podcast

Merry Christmas from the Highlands

What a great Xmas present. George [sic] you star. More Jen and Rachel too, please. Funtastic!

What a treat this is. Thanks Dramface crew! Merry Christmas!

you guys are dicks... LOL -

53:24 Nooooooo! Lol Romantic Roy. And then 1:03:10. I need a pee. Classic. 😂

Also playing "I'm a Distillery" with Roy is painful to watch.

Really one of the best Dramface podcasts ever. Mr. Duff truly exposes himself as the man who loves whisky. Of course, I disagree with him often, but we do always agree that whisky is just the best.

May I just say that I love that Gordon guy. He is completely bananas. B-A-N-A-N-A-S.

Wonderful stuff guy's. A little ECBP geekery, 2017, was the first year of the current branding. I brought a C917 with me to Scotland in May 2022 to pour for everyone I encountered. It was opened at the Bon Accord with Roy and Ben (Whisky with Molly) and the last of it was left with Mandy at the Curly Coo in Stirling at around 1 am 😊.

Watching this did get me thinking what was the highest ABV on my shelf. Like Gregor my strongest stuff is American and I thought it would be the Jack Daniels Single Barrel Barrel Strength I have at 64.5 which was an Amazon bargain at £45. Actually turned out to be marginally beaten by a Blantons Straight From the Barrel at 66.25%. I know there has been an Elijah Craig Barrel Proof over 70% and that just seemed silly. Highest Scotch I have is a Bruichladdich Valinch at 62%.

Hot countries “ageing” their whisky faster. Well, like cooking you get very different results from pan-frying & from a slow roast or a stew. The slower the more flavour?

Boys. You are looking at whisky in 2D. Let me show you the 3D side of whisky.... the vision of whisky is from a view of cultural and religious point of view. Whisky is the devil in a bottle. Whisky is poison in a bottle. Whisky is the moment of time. Well for me, it's a story in a bottle. The passion and hard work of the people that bottled it can never be told and understood. We can only imagine a day of the man living on Islay who woke up at 6am to go to work at port ellen for 7am for 30 years to then be told the whisky maket is declining and the factory is being closed. On his way home is plans how he will share this sadness with his wife and kids. He wonders what the future holds for him. He moves to mainland to find a job doing something new, something he doesn't want to do, but it pays the bills. Decades later the factory is opened to discover spectacular casks that have matured and the market is willing to pay stupid money for something that once cost £60. I love the history behind the devil that is resident in the bottle

Brilliant podcast in video Many more please 🥃

I'm enjoying this video format. This was a great episode on the abv. I'll be drinking some JD here soon now 😅

Really cool episode, quite a nice topic to touch on a lot of interesting whisky-geekery. ‘Hot’ whiskies for me are not so much purely related to ABV but describe drams that have an overarching ethanol note that i can’t get past. I’ve had a few like that and it’s not to do with age or strenght, some whiskies are just too ‘alcoholic’ in flavour. Enjoying high strength whiskies demand a bit of ‘technique’ that i reckon everyone needs to figure out for themselves