There are pairings that look for the obvious and others that accept friction. The meeting between the iodine-tinged peat of Laphroaig and the pastry of Arnaud Larher belongs to the second family: it sets an Islay whisky, with smoky and maritime accents, in dialogue with chestnut, orange and dark chocolate.
For winter 2026, the two signatures continue this work with Laphroaig’ourmand – Winter Edition. The whole unfolds in a platter of three petits fours — a Mont-Blanc with chestnut and orange, a dark chocolate creation and a Laphroaig macaron — as well as in a collection of chocolates. The aim is not to make the whisky disappear beneath the sugar, but to shift its notes towards other textures.
A short edition, designed for the season
The platter is announced from 17 to 28 November 2026 in the four Arnaud Larher boutiques and online, priced at 9 euros. The chocolates are offered at 21.90 euros. This short timeframe gives the collaboration a precise setting: not that of a permanent range, but of a year-end appointment.
Laphroaig 10 Years serves as the common thread. Aged in bourbon casks, this 70 cl single malt at 40% vol. is recognised by a peat smoke, its saline tones and a persistent finish. In this edition, these announced characteristics become a composing material rather than a tasting comment.
When whisky leaves the glass
The gesture extends research already begun by the two houses, which Luxsure had observed in their previous encounter around five aromatic compositions. This new edition tightens the format and places chocolate more at the centre of the dialogue.
The result owes less to an effect of contrast than to a kinship of depth. The peat, the bitterness of cocoa, the sweetness of chestnut and the freshness of orange do not aim at demonstration. They sketch a slower way of approaching whisky: through its resonances, its materials and the memory it can evoke outside the glass.
The Laphroaig house thus places this edition within an aromatic identity already established. Arnaud Larher brings another discipline of detail, one in which pastry does not reduce taste to a single note, but composes successive balances.
Also on Luxsure: When peat enters pastry: Laphroaig and Arnaud Larher, five compositions… · Nicolas Cloiseau smokes chocolate without ever bringing it near the fire · The Macallan sets up for two days in the Marais, as a listening bar · In Lima, Peru goes from guest to host of the world ranking
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