4 Great New Chocolate and Liquor Collabs

Chocolate and liquor are a match made in heaven. Whether it’s a pairing, a liquor made with chocolate, or a chocolate made with liquor, you really can’t go wrong. So, it’s no wonder that increasing numbers of professional partnerships are cropping up between top chocolate makers and distillers from across the nation. The goal? Create new products whose ingredients complement and enhance each other, resulting in one-of-a-kind deliciousness for consumers. Here are four particularly noteworthy collaborations. They are all recent introductions, but there are sure to be more on the way.

2 BAR Spirits + Spinnaker Chocolate

2BAR Spirits, a Northwest grain-to-glass distillery and Seattle’s first to produce bourbon made from all Washington grain, partnered with award-winning Seattle-based chocolate makers Spinnaker Chocolate to offer the Whiskey + Chocolate Lovers Gift Pack. While most collaborations yield one or two products, this one yields three. It includes 2BAR Spirits’ Chocolate Bitters, itself an exclusive collaboration with Spinnaker Chocolate, 2BAR Bottled in Bond Straight Bourbon Whiskey and Spinnaker’s Belize with Bourbon Bar, which was crafted with 2BAR’s Bottled in Bond whiskey and Maya Mountain Belize cacao.

The collaboration highlights two companies that are both based in Seattle. 2BAR Spirits, founded by Nathan Kaiser in 2010, has an all-female production team, including the head distiller, Madeline Kelly, and the distiller, Sonie Watson. Their 100-proof bottled-in-bond bourbon ages for a minimum of four years in new charred oak barrels. “What excites me about this partnership is the chance to celebrate local craftsmanship,” shares Kaiser. “Collaborating with Spinnaker Chocolate lets us merge our whiskey with their exceptional chocolate, showcasing the best our industries have to offer. It’s all about creating something special that reflects our shared dedication to quality and community. Together, we’re inviting people to enjoy delicious flavors and support small businesses—it's a win-win for everyone involved!”

Launched in November of 2024, this package promises to be a popular gift for Valentine’s Day, Mother’s Day, and Father’s Day. But really, it’s for anyone who loves bourbon and chocolate.

Spinnaker Chocolate is a family-owned bean-to-bar producer. The company sources cacao from a single origin for its bars and is deeply committed to sustainability.

2BAR Bottled in Bond Straight Bourbon Whiskey has notes of oak, vanilla, and hints of dried fruit on the nose and is full-bodied with flavors of toffee, butter, spice, and roasted nuts. The pairing of 2BAR Bottled in Bond Straight Bourbon Whiskey and the chocolate, an award-winning bar that is fruity and infused with bourbon is magical, melding together a variety of complementary flavors and aromas.

The addition of chocolate bitters not only allows for a simple pairing of a nibble of chocolate with a sip of fine bourbon but also quite a few cocktails using the bourbon and chocolate bitters, including a Chocolate Old Fashioned, Chocolate Espresso Martini and the Seelbach, recipes courtesy of 2BAR.

2BAR Bourbon Chocolate Espresso Martini

This decadent combination puts a spin on the already wildly popular Espresso Martini with the addition of chocolate bitters, which complement the bourbon.

2 oz 2BAR Bourbon

1.5 oz freshly brewed espresso (1 shot)

3/4 oz brown sugar syrup

2 dashes 2BAR’s Spinnaker chocolate bitters

Make the Syrup: Combine ½ cup brown sugar with ½ cup water in a saucepan. Heat on medium until the sugar dissolves. Set aside to cool.

Brew the espresso and let it cool slightly.

In a shaker over ice combine 2BAR bourbon, brown sugar syrup, espresso, and bitters. Shake well and strain into martini or coupe glass. Garnish as desired with shaved chocolate or espresso beans.

2BAR’s Seelbach Cocktail

Rich and fizzy, the Seelbach cocktail is perfect for celebrating. It is the signature drink of Louisville’s historic Seelbach Hotel, and was rediscovered in the ’90s, it was supposedly a pre-Prohibition recipe.

1 oz 2BAR straight bourbon

1/2 oz triple sec

7 dashes Angostura bitters

7 dashes Peychaud’s bitters

5 oz domestic sparkling wine, chilled

Orange twist (for garnish)

In a mixing glass filled with ice, combine bourbon, triple sec, and bitters. Stir until chilled (about 30 seconds).

Strain the mixture into a Champagne flute. Top with sparkling wine. Garnish with an orange twist

Sausalito Liquor Co. + TCHO Chocolate

Sausalito Liquor Co Unsinkable Chocolate Liqueur photo credit Sausalito Liquor Co

What happens when two San Francisco companies partner to create a premium chocolate liqueur? Delicious chocolate and distilled flavors tastefully complement each other, in a single package.

That’s the story behind Unsinkable Chocolate Liqueur. It pairs a corn-based neutral grain spirit from Sausalito Liquor Co. with premium chocolate from 19-year-old (in Dec. 2024) TCHO Chocolate (pronounced "Cho"), known for ethically sourced craft confections.

Timothy Childs – a tech and chocolate entrepreneur who once developed vision systems for NASA's Space Shuttle program, and Karl Bittong – a 40-plus year veteran of the chocolate industry, cofounded TCHO Chocolate. Today, their ethically sourced ingredients are 100 percent vegan, and plant based.

Founded by 25-year tech veteran, Scott Jampol, Sausalito Liquor Co., opened in October 2023, with three core products – Marin Coastal Gin, Unsinkable Bourbon, and Unsinkable Whiskey. Unsinkable Chocolate Liqueur joins the company’s core products, with distribution online and in local bars, restaurants, and markets.

The new liqueur Bottles also feature 100% recycled glass and compostable corks. The natural color of the chocolate liqueur is a very light brown that looks more like a light whiskey. Jampol says it tastes great in a chocolate martini or a classic Old Fashioned, and as a ‘solo sipper.’ A drizzle also enhances brownies, chocolate bread pudding, and even hot chocolate.

“I first reached out to TCHO in July 2021,” Jampol says. “The founding idea of our company is to reflect the Bay Area we share. And I thought, ‘Who is making amazing chocolate with a similar mindset?’”

“We do a ton of business for direct B-to-B, pastry chefs, etc.,” says Josh Mohr, TCHO’S Senior V.P. of Marketing. “We appreciate a chance to work with a local company like Sausalito. We make our products so other people can make something amazing with them.”

The team tested several different nibs, but the Ghana nibs really stood out as the perfect varietal to create a dark rich chocolate liqueur. After that, product development occurred quickly. “We launched publicly in 2023 and had the liqueur recipe in our pocket,” Jampol says. “Our first real holiday season was 2024.

“Although we had really strong control over everything we did, working with someone else brought in a new dynamic and new ideas. We learned a ton about their expertise, and they have a similar artisan approach to us.”

Mohr says it was a lot of fun going through formulation of this project, which involved different nibs and percentages. “But it’s rare for us to be involved in the R&D process. During formulation differences resulted from the nibs and the amount we used. We just want the product to be pure, delicious, and amazing - including pouring it over rocks.”

“Bringing this liqueur to market is so different, between selling alcohol versus selling chocolate,” Jampol says. “And we want to use as few ingredients as possible. We want to honor the high quality cacao nibs by using deep, dark chocolate flavor, capturing the magic of artisan chocolate. Making it less viscous makes it much more drinkable.”

“The cacao bean is one of the most flavor-dense foods in the world,” Mohr says. “Scott really lets the flavor shine through, so it’s more sophisticated and elevated – which is what we like to do with our chocolate.”

André’s Confiserie Suisse + J. Rieger & Co.

In Kansas City, Missouri, André’s Confiserie Suisse Bourbon Balls with Straight Bourbon Whiskey were released last year. The tasty confection incorporates pecans, bourbon and dark chocolate with ground almonds and André’s signature Swiss white chocolate, plus a healthy helping of J. Rieger & Co. bourbon. The outer layer of each ball has a slight ‘crunch’ and the complex, bourbon-forward flavor grows on the tongue.

Emily Gafford, J. Rieger & Co.’s Director of E-Commerce and Retail, says this collaboration reflects shared admiration for quality craftsmanship and dedication to rich local history. “Initiated by René Bollier (third-generation chocolatier and grandson of company founder, André Bollier), and Andy Rieger, great-great-great-grandson of Jacob Rieger, the partnership blossomed from a mutual desire to unite two of the city's most historic and loved establishments.”

But this wasn’t their first collaboration. Just after Rieger was resurrected in 2014, Bollier met cofounders, Ryan Maybee and Andy Rieger, at a Whiskey & Chocolate Event at Kansas City’s WWI Museum. They joined a panel discussion featuring Rieger’s new Kansas City Whiskey and André’s chocolate.

“We created the first collaborative product for this event – our Rieger Chocolate Shot,” Bollier says. “That partnership has only become stronger, with nine collaborative products to date.” Gafford agrees. “The teams create products together that celebrate their heritage and highlight flavors both are known for.”

For instance, collaborative release of Rye Whiskey Caramel Drops celebrated Rieger’s 2021 release of Bottled in Bond Straight Rye Whiskey – the first whiskey distilled locally since Prohibition, with the first barrels laid down at the distillery in nearly a century. Additional collaborations have included Whiskey Caramels.

Both companies have learned much from each interaction and step of the process. They have also hosted tasting events pairing spirits and chocolates.

“Rieger’s spirits pair extremely well with our chocolate,” Bollier says. “From three different styles of whiskey and oloroso sherry in their Kansas City Whiskey, to botanicals in their Midwestern Dry Gin, their spirits make collaborative confections exceptionally unique, with their own distinct, multifaceted flavor profiles.”

Gafford says pairing chocolate and alcohol requires balancing bold, complex flavors and textures of both, including liquid, creamy, and melting points. She believes André’s Swiss-style products are perfect for flavor pairings because of their exceptional quality, balance, and craftsmanship. “Their confections use premium ingredients that complement and enhance the bold character of Rieger spirits.”

Bollier says André’s strives for balanced flavors while erring on the side of boldness. When working with alcohol, the company set out to create a confection with depth and intensity, in which alcohol didn’t overpower beautiful chocolate nuances.

“The experience has shown us the enjoyment of partnering with passionate makers to create exceptional products, and it has inspired us,” Bollier says. “It has encouraged us to work with other producers and luminaries – many of whom are among the top in the nation – throughout Kansas City and beyond.”

“Working together has taught us the value of blending traditions to create something truly unique,” Gafford says. “We've learned how combining expertise can elevate both brands. We’ve also learned the importance of collaboration, trust, and shared commitment to quality, crafting products that honor our heritage while delighting modern tastes.”

André’s Confiserie Suisse and the Mercantile Gift Shop at J. Rieger & Co. Distillery sell most of their collaborative products, with additional retail sales nationwide.

Woodford Reserve + Compartés

Woodford Reserve and Compartés photo credit Woodford Reserve

Another successful 2024 liquor/chocolate collaboration occurred between Compartés – an award-winning, celebrity-loved handmade gourmet chocolate brand made in Los Angeles for almost 75 years; and Woodford Reserve – a Versailles, KY, National Historic Landmark (and product of Brown-Forman Corporation). Since its release, the Compartés x Woodford Reserve Double Oaked Dark Chocolate Old Fashioned bar has sold extremely well; in fact, it was out of stock at press time.

“This collaboration came about through shared appreciation for crafting exceptional, luxury products,” says Elizabeth McCall, Master Distiller at Woodford Reserve. “[Chocolatier] Jonathan Grahm and I come from family-owned companies that emphasize quality and craftsmanship, and that respect for tradition and attention to detail made working together a fit.

“We were drawn to the idea of pairing Woodford Reserve’s Double Oaked bourbon with Compartés because they both offer rich flavors that enhance one another. Our first partnership was such a success – and the brands align perfectly – that it made sense to continue the partnership with this bourbon-infused chocolate bar.”

“Compartés Chocolates and Woodford Reserve Double Oaked are both premium brands with similar consumers – people who appreciate artisanal crafted, well-made products that have extreme attention to detail and uniqueness,” says Jonathan Grahm, Owner / CEO / Creative Director at Compartés. “Whiskey and chocolate are just such a match made in heaven.

“We did truffles last year and wanted to do something again, that was different and unique. I love Old Fashioned drinks and its one of my ‘go-tos,’ so I thought, ‘What about pairing Woodford's amazing Double Oaked bourbon in the form of an Old Fashioned with deep dark chocolate?’ And the perfect combo was born.”

The companies infused chocolate with the distinctive bourbon flavors, creating balance with the smoothness of this complementary chocolate flavor profile while making sure neither the bourbon nor the chocolate overpowers the other.

“This twice-barreled bourbon creates a rich flavor,” McCall says. “The second barrel used was heavily toasted before a light charring, creating a soft, sweet oak character and making it a perfect match for the taste of dark chocolate. What really surprised me was how this chocolate reflects Old Fashioned flavors–butterscotch, smooth vanilla, sweet caramel, and a hint of orange—mirroring the cocktail’s complexity in a way that elevates the entire tasting experience.”

With an eye towards creating a truly refined and harmonious pairing that highlighted the best qualities of both the bourbon and the chocolate, the companies learned this chocolate pairs especially well with this bourbon and its rich notes of dark fruit, caramel, sharp honey, chocolate, marzipan, and toasted oak.

“Each bite of the decadent chocolate, followed by a sip of bourbon, reveals complementary flavors that enhance each other in a subtle yet unforgettable way,” McCall says.

“I think this has been a great natural collaboration for both brands since someone who appreciates fine luxury chocolate would appreciate fine whiskey, and vice versa,” Grahm says. “Also, the first box set we released together, last year, was so popular and sold out. And it was great to see such a great response from consumers for our collaboration.”

“The reception from consumers has been even bigger than we could've imagined – which is why we [collaborated] for a second year,” Grahm says. It will be exciting to see what year three brings!” The limited edition bar was only available online, and the 2024 edition is now sold out.