By Greg Gonzales
Olive and Sinclair is the first and only bean-to-bar brand in Tennessee, using Fair Trade and organic chocolate from the Dominican Republic, Guatemala, Ecuador and Madagascar. “We’re first and foremost Tennessee’s, and arguably the South’s, first bean-to-bar chocolate company,” said Owner Scott Witherow. While bean-to-bar is nothing new in itself, Witherow’s creative take on chocolate and infusion of Southern-inspired flavors bring something new to the confection world.
Some of these infusions are the result of partnerships and friendships. Allen Benton, Owner of Benton’s Smoky Mountain Country Hams, smokes Olive and Sinclair’s cacao beans that go into the brand’s Smoked Nib Brittle. Some of Witherow’s Kentuckian distiller friends came down to the factory with used bourbon barrels; he aged some cacao in them, and the result was the Bourbon Nib Brittle. Pappy Van Winkle sends some its own barrels to Olive and Sinclair so they can order their own version of the brittle, and local breweries make some flavorful stouts using these Nashville nibs.
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Other creations include Chocuterie ― a small-batch product that looks exactly like dried salumi inside and out, but is actually chocolate made with other ingredients, depending on when it’s made ― and the fresh limited-edition bars.
“When I started on this, I wanted it to sound and feel timeless,” Witherow said, from classic packaging to stone-grinding the chocolate, the name of the company and the flavor of the product. “It’s gone over well for us.”