Adventurous Chocolate Collection

From West Texas, Desert Door Texas Sotol refines sotol, a tequila-like spirit made from the desert plant. Its cask imparts notes of wood, floral hay, creamy berries, and toasted coffee to our 2021 harvest.

Pu'er sits at the apex of the world of tea. Our chocolate has been aged with it.

Palo Santo wood, native to coastal Ecuador, infuses this To'ak chocolate, made from fragrant Nacional cacao, with a unique, exotic flavor profile.

Our first aged 100% chocolate bar spent time in an ex-Don Julio Tequila oak cask. The woody aroma of oak complements rich notes of roasted almonds and tobacco.

A trio of dark chocolate aged with Palo Santo, White Copal, and White Sage (North).

The world’s most celebrated pepper meets the world’s most luxurious dark chocolate.

An ex-rum cask from Nicaragua, used to age Ecuadorian rum, then To'ak chocolate.

This tea is crafted from upcycled cacao seed husks and Malva olorosa.

Aged in an ex-Chardonnay cask that Sullivans Cove used to age its whisky.

Palo Santo wood, native to coastal Ecuador, infuses this To'ak chocolate, made from fragrant Nacional cacao, with a unique, exotic flavor profile.

Single Malt Islay meets Ancient Nacional

An ex-rum cask, aged with Ecuadorian rum for 18 years before holding To'ak chocolate.

Winner of the prestigious World Whiskies Awards, Sullivans Cove handpicked this cask for us to experiment with.