Discover the genetic diversity, fine-flavor reputation, and growing international recognition of Colombian cacao through an in-depth exploration of Cacao Macondo.

What happens when Ecuador’s rare Nacional cacao meets empty sotol barrels from West Texas? To’ak’s Sotol Cask Aged 75.5% pushes the boundaries of flavor. In this review, I examine how barrel-aging transforms single-origin dark chocolate into an elegant, surprising, and complex-tasting experience.

Caputo’s Wild Criollo 70% reviewed: a professional chocolate tasting with full context on Criollo genetics and flavor. Final score: 97/100.