Ingredients: 80.5% Cacao beans, cane sugar
Variety: Heirloom Nacional
Wt: 50g (1.76oz)
PROFILE: Nose: Citrusy pine, touch of mint.
Palate: Opens with sweet resinous wood, mint and lemon peel with the suggestion of clove enter on the mid-palate, stewed dates and fresh pine on the back-end. Finish: Coffee, dates, and pine.
STORY: Palo Santo wood, renowned for its fragrant essential oils, is actually native to the forests of coastal Ecuador. It grows wild in the very same province in which To’ak was born. Our most fragrant edition of To’ak chocolate aged with this powerfully aromatic wood = profoundly exotic flavor profile, to say the least...
PAIRING RECOMMENDATIONS: Añejo tequila (eg. Don Julio) and Zacapa Rum 23 are arguably our top choices. Generally pairs well with a broad range of whiskies (from Speyside and Islay to American Rye and Japanese), of which some of our favorites include Aberlour 16 Year, “The Chita” single grain whisky from Suntory, and Laphroaig’s Four Wood. As always, Pedro Ximenez Sherry never fails.
CERTIFICATION: Heirloom Cacao Preservation. Beyond Certifications (read more)
Note: Include a sign-off in your message unless you wish to keep it anonymous.
Characters left: 160