This is a local Brooklyn rum. It's produced by a very well-known NYC chocolatier who cleverly found a use for his cacao pods after extracting what he needed for chocolate. I acquired this some time ago when my partner and I were out for a date, sampling local authentic cuisines in Brooklyn (if you desire overpriced, imitation authentic cuisine, head to Manhattan. For inexpensive, genuine food, go to Brooklyn). I know nothing about rums, with very little to no experience, so I'll refrain from assigning any ratings. Just my impression of it—it's bittersweet. Similar to baking chocolate. It's as if someone melted a bunch of Godiva dark chocolate, added some water, and marketed it in a fancy bottle. I have no clue if this is intended for sipping or for baking. Do I enjoy it...? It's not to my taste; I'll stick with red wine or whiskey. However, I will definitely consider using it for baking. Perhaps some kind of boozy chocolate molten lava cake.
Cacao Prieto Don Rafael Cacao Rum
4.69 Exceptional
Rum Flavored Rum New York No age statement 40% ABV
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About this bottle
Cacao Prieto, initially established as a chocolate factory by Daniel Prieto Preston, originates from his family's century-long tradition of farming organic cacao and sugarcane in the Dominican Republic. He later found a way to utilize a cacao byproduct from chocolate production through distillation. Don Rafael Cacao Rum is crafted using heirloom cacao beans and organic sugarcane. Following a year of aging in American oak casks, it is bottled at a 40% alcohol by volume.
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