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.

Ruby chocolate is marketed as the ‘fourth type of chocolate,` but behind the pink color lies a story of patents, acidification, and marketing illusion.