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We aged our 2019 harvest chocolate in an ex-rum cask from one of the world’s most renowned rum distilleries in Nicaragua.

The Story Behind the Chocolate:
The right kind of rum alongside an expertly crafted chocolate is one of our all-time favorite pairings. So, naturally we wanted to see how our chocolate would mature in an ex-rum cask.

While the history of this particular cask can be traced back to a renowned distillery in Nicaragua, it was most recently used to age Ecuadorian rum by our friends at Zhumir. The Cuenca-based company grows its sugarcane in the province of Azuay and lets it age for a full 18 years to craft its award-winning Bicentenario Rum. Following that extensive time span, Zhumir passed on the cask to us.

We then filled it up with chocolate from our 2019 harvest and let it mature for four years.

With age, the earlier citrus and nutty notes have softened and a more robust flavor profile of creamy cranberry, dates, tobacco, and molasses has come to the forefront. Raisins and hints of flor

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