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Base:Rum
Residual Sugar: 330 g/L
Distiller's Notes: A cold brew concentrate is made using single course, high elevation coffee. It is then blended with rum to create a coffee infused rum spirit. A separate maceration of cocao husk distillate is blended with the coffee infused rum before sweetening with cane sugar and lightly filtering.
Accolades:
Bronze Medal - 2024 San Francisco World Spirits Competition
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