Happy Goat's Scotch Caramel Sauce is a revelation. The caramel first woos you with a sweet hit of fragrant Madagascar bourbon vanilla bean. Next comes the seduction of 12-year-aged single malt Scotch whiskey from Aberlour. The finish is a subtle twinge of earthiness. No sign of cloying over-sweetness. No unsavory gaminess. This confection has a complexity that keeps you intrigued and wanting more.
We've been longtime fans of Happy Goat's Vanilla Bean Goat Milk Caramels, but this Scotch version has upgraded the crush status to stalker-worthy. When it came to choosing the right Scotch to marry with the goat's milk caramel, Happy Goat founder Michael Winnike turned to David Driscoll, the Scotch buyer at K&L who spends part of his year visiting distilleries in Scotland (David, how can we get your job?). Driscoll presented about six different candidates, and the 12-year Aberlour stood out.
Aberlour is located in the Speyside region of Scotland which is known for producing a style of Scotch that is less peaty than other regions. Winnike added, "Aberlour is distilled in a combination of Oak and Sherry casks. The Sherry influence gives the Scotch a nice fruit flavor while the Oak gives it some depth that stands up to the caramel. The Scotch adds another dimension of flavor to the caramelized goat milk flavor and cuts some of the sweetness."
Based in the Mission, Happy Goat gets its goat milk from Meyenberg Goat Milk Products, which sources from independent farms in Northern and Central California. The goats are, you guessed it, happy goats, free-roaming and clear of antibiotics and Bovine Growth Hormones (BGH). Happy goats make for happy handmade batches of luscious caramel.
Winnike suggests trying the Scotch Caramel on bread pudding, goat cheese cake, or sliced apples. His favorite way though is ours too, right off a spoon.
Happy Goat is available at Bi-Rite Market, Bi-Rite Creamery, City Beer Store, Mission Minis, Sweetdish, We Olive San Francisco, Williams-Sonoma, Sur La Table, and select Whole Foods Markets.