Loews Hotels tries pairing bourbon, gourmet bacon chocolate

NEW YORK CITY Loews Hotels is combining the deep aroma of bourbon with the rich flavors of chocolate to create a remarkably “Dark and Decadent” pairing—Basil Hayden’s Bourbon with Vosges Chocolat’s Bacon Caramel Toffee.

Through the end of the year, Loews guests will receive complimentary samples of the gourmet chocolate with the purchase of Basil Hayden’s Bourbon. The offering is available in the hotel lobby bars at all18 Loews Hotels properties.

“Incorporating savory accents into desserts continues to gain popularity amongst a variety of palates,” says Ellen Burke Van Slyke, corporate creative director of food and beverage. “With ‘Dark and Decadent,’ we are able to offer our guests the satisfying marriage of sweet and savory with the favorable combination of caramel and chocolate infused with hints of bacon.” 

Crafted from a special recipe that dates back to 1796, Basil Hayden’s is made with extra rye and aged for eight years. With deep nose of caramel and a smooth, soothing finish, it is perfect to pair with bacon caramel toffee. Vosges Chocolat’s Bacon Caramel Toffee uses Nueske’s nitrate-free Applewood smoked bacon in the sweet butter toffee that is then coated in 42% cocoa milk chocolate. Both smoky and sweet, this crunchy indulgence helps one savor the bourbon.