We tested many different rums of all ages from different distilleries around the world in search of the perfect pairing for our cacao (It was tough, but someone’s got to do it!!).
The best by far was a superbly smooth and delicate blend from the world renowned Foursquare Distillery, Barbados. Where it is aged for 5 years in ex-bourbon casks.
The typical lighter Vanilla, Buttery and Slight Fruity notes of the Bajan Rum perfectly combine with the chocolatey aromas from the cacao.
There is no sugar, caramel, glycerol or additional flavourings added to our Rum. It is simply quality Rum infused with delicious Cacao.
Our Organic Cacao, from the Theobroma Tree (meaning “Food of the Gods”), is sourced from a farming cooperative in Peru where it is fermented for seven days in the Amazonian Highlands, sun dried, de-shelled (winnowed) then smashed into delicious crunchy nibs for us to infuse into our Rum.
Our beans are the Criollo variety of Cacao which is said to be the highest quality and rarest variety available. Criollo cacaos are typical less bitter than other varieties with delicate fruity and vanilla notes. This made it a perfect pairing for our rum. We hope you agree!!
Our brand features artwork by legendary Peruvian tapestry artist ‘Maximo Laura’ (above), such as the one in the background ‘Red Spirit of the Earth’.
We believe that Mr Laura's works are the perfect representation of our Rum. We have tried to create a tapestry of flavours for you to enjoy.
You can read more about Mr Laura and purchase his amazing work here: http://maximolaura.com/