Infusing chocolate with whiskey to make a chocolate bar was quite a challenge. Simply adding whiskey doesn't work, since chocolate plus liquid equals ganache. Now, we LOVE ganache, but it doesn't really mold into a bar very well. Fortunately, we found a way that worked without using a extracts or other fakery. Each bar of chocolate takes about a shot of whiskey to make, which is why they cost a little more than our other bars. There is no ethanol or water in these bars--but everything else remains. One of the very favorite things that we've done at Nuance.