Description
For this special batch of chocolate, we roasted our Costa Esmeraldas cacao beans, then cracked them into nibs and aged them in an oak cask with Odd Society Distillery’s Commodore single malt whisky for 4 weeks, turning the barrel twice a day. The nibs were then dried and stone ground to create a deliciously rich dark chocolate with oak and whisky notes.
How we make a whisky chocolate bar
Commodore is Odd Society Distillery’s single malt, distilled in Vancouver from 100% BC-grown malted barley and aged in ex-bourbon barrels, which gives it a peppery sweetness with dark fruit, clove and toffee notes. We roast our Costa Esmeraldas cacao beans, crack them into nibs, and age the nibs in an oak cask with the whisky for four weeks — turning the barrel twice a day so every nib gets its share. Then we dry the nibs and stone grind them into a rich dark chocolate with oak and whisky notes.
We make Single Malt in limited batches, and it was named an honourable mention in Vancouver Magazine’s Made in Vancouver Awards.
An award-winning whisky chocolate
Single Malt has won a medal at the International Chocolate Awards in every season since 2020/21 — ten medals in all, including:
- 2026 Canadian competition — Silver (87.3)
- 2025 World Final — Bronze (86.3)
- 2025 Americas — Bronze (87.2)
- 2024 World Final — Bronze (87.0)
- 2023 World Final — Silver (87.7)
- 2021/22 Americas — Silver (87.7)
- 2020/21 World Final — Silver
See every result on our awards page.
Frequently asked questions
Is it vegan?
Yes — just barrel-aged cacao nibs, organic unrefined cane sugar and organic cacao butter. No dairy.
What’s it like compared to your regular dark chocolate?
It starts from the same beans as our 70% Costa Esmeraldas. Taste them side by side to see exactly what four weeks in a whisky cask does to chocolate.
Looking for a gift?
Get Single Malt with our Tanduay Rum and Wallflower Gin bars in the Barrel-Aged Bundle and save $5.
