Cacao is the fundamental ingredient of chocolate.  We use real fermented, roasted, and crushed cacao beans, which are then called "Cacao nibs." We take this nibs which are fairly coarse, and run them through a grain mill to crush them a bit more to increase the surface area.  We then place the cacao nibs into our overproof rum for extraction.  This process takes several weeks to extract all the flavor possible from the cacao.

Coffee is the other main ingredient in our Mocha Rum.  We use an espresso roast bean, crush them, and extract the flavor in the same way as the cacao.

The cacao and coffee is blended together to achieve our cacao forward Mocha flavor profile.  We add a little cane sugar to balance the bitterness of both the cacao and coffee to achieve a delectable Mocha Rum.

Try this in coffee or replace other coffee flavored ingredients in a White Russian!