Aged molasses (or molasses+cane-juice) rum infused with whole cacao beans or cacao nibs, retaining full rum strength (~40% ABV) rather than being sweetened down to a cream/crème-de-cacao liqueur. The cacao infusion sits on top of an already oak-aged spirit, layering dark chocolate, cocoa nib, and roasted-coffee notes over caramel, butterscotch, and dried-fruit aged-rum character. Distinct from (a) chocolate cream liqueur (no dairy, no cocoa butter), (b) crème de cacao (much higher ABV, no added sugar to liqueur level), and (c) plain dark rum (cacao infusion is dominant). Reference brands: Deadhead Dark Chocolate Rum (Mexico), Bumbu Original (cacao-and-spice infusion), Pyrat XO (cacao-adjacent botanical infusion). Used in chocolate Manhattans, dark-and-stormies with cocoa lift, and dessert-leaning tiki riffs.

Cacao-Infused Aged Rum

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