This is a local Brooklyn rum. It's made by a rather famous NYC chocalatier who happened to find clever use for his cacao pods after he was done extracting what he needed for chocolate. I picked this up some time ago when the wife and I were on a date night, trying local authentic cuisines in Brooklyn (if you want over-priced fake authentic cuisine, go to Manhattan. For cheap, authentic, go to Brooklyn). I have no idea about rums, very little to no experience, so I'll refrain from any stars. Just my take on it---it's bitter sweet. Like baking chocolate. It's as if someone took a bunch of Godiva dark chocolate, melted it, added some water, and sold it in a fancy bottle. I have no idea if this is meant to sip or use for baking. Do I like...? Not my palette, I'll stick to red wine or whisk(e)y. But, I definitely will try using it for baking. Maybe some sort of boozy chocolate molten lava cake.
3.91
About this bottle
Daniel Prieto Preston, whose family has been farming organic cacao and sugarcane in the Dominican Republic for over 100 years, originally founded Cacao Prieto as a chocolate factory. He later discovered that distilling was the solution to not waste a byproduct of the cacao in the chocolate making process. Don Rafael Cacao Rum is made from heirloom varietals of the cacao bean and organic sugarcane. After aging a year in American oak casks, it's bottled at 40% abv.
Reviews
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PBMichiganWolverine
Tastes like this
Same style and price bracket, best rated first.
