Huntsman in particular, but anyone, what are some grain whiskies (scotch), as I do not really know of any, perhaps if I hear the name I will know, but I don't know of any specifically as grain as opposed to malt.
John Glaser, who used to work for "a very large whiskey company" (which he does not further identify) started a company called Compass Box (http://www.compassboxwhisky.com/
) several years ago to make his own blended whiskies. He makes the most amazing blend entirely from grain whiskies; it's called "Hedonism", and, at under US $100 a bottle, it's a bargain. I highly recommend it. As to single malts, I favor the Lagavulin 16-year-old (the quintessential Islay malt, in my opinion) and the MacAllan 12 or 15-year-old (for the Speyside experience), but my current favorite (of what's in my cupboard right now) is the Highland Park Bicentenary Distiller's Reserve; an amazing 21-year-old distilled in 1977 (and, actually, I'd say Highland Park is my favorite distillery so far). And yes, Cognac is a very natural choice as a compliment to a taste for single malt scotch; my favorites so far have been a Pierre Ferrand (the 1962 "Memoires"; simply stunning) and a Maison Surrenne (an Unblended Grand Champagne designated as Lot 1946/137, which was distilled in 1946 and lay undiscovered in one of the house's cellars until 1997; this was the most amazingly complex spirit I've ever tasted, bar none). For everyday cognacs, I like the Ferrand "Selection des Anges" and the Maison Surrenne Legacy XO. By the way, there's another connection between scotch and cognac: as distilled spirits age in the cask, over the course of the years, a certain percentage evaporates; distillers in Scotland refer to the whiskey lost in this manner as "the Angel's Share" - distillers in Cognac refer to it as "Selection des Anges". I'm not sure if the term originated in both places independently, or if it started in one place and migrated to the other. (Boy, I do go on...
) Before I shut up, "whiskey" (or "whisky" or even "whiskie") is the English corruption of the gaelic "usquebaugh", which translates roughly as "water of life" (the same as "vodka", "aquavit", and "eau-de-vie"). Cheers. (edited to include this answer to the original question...) I've never tried the method described, but I'm very fond of eating chocolate while drinking single malt (not simultaneously, though, I'll have a bit of chocolate, and then a sip of whisky; it's a fantastic combination when you pair the right chocolate with the right whisky. For instance, if I'm drinking the Hedonism blend I mentioned above, Godiva dark chocolate is the perfect complement; of course, you'll have to experiment to find what works for your palate).