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The still produces a distillate similar to a cacao-flavored brandy. This distillate is infused with additional organic cacao, resulting in a darker, more luscious rum. Afterwards, the rum is aged for approximately one year in lightly toasted and heavily toasted American oak casks. The aging rounds out the flavors of the rum, providing for a smoother, more even drink. Following its slumber, Preston brings each barrel of rum to proof before filling each bottle by hand.
Bold and flavorful, Don Rafael has a nose of milk chocolate with a hint of roasted coffee and honey. The initial flavors of caramel, vanilla and oak gently fade to notes of incredibly rich, dark chocolate. Winner of the Double Gold Medal at the 2012 San Francisco World Spirits Competition, Don Rafael Cacao Rum has darker, more raw notes of organic cacao than Don Esteban Cacao Liqueur. Certified Kosher, Don Rafael can be sipped neat or used in a cocktail — pick up a bottle today!
Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.
Check out our impressive selection of rums, find your new favorite in Top 10 rums, or explore The best gifts for rum drinkers.
