Introducing Batch 028: Cacao Infused!

Inspired by the wintertime flavors of Mexican hot chocolate, this high malt bourbon liqueur was built from an experimental mash containing a unique blend of roasted malts. The whiskey was then infused with a variety of ingredients, including two types of cacao nibs – each roasted to highlight characteristics from their respective terroirs. The result celebrates the chocolatey flavors from both whiskey and cacao. Enjoy chilled, on ice, at dessert, on dessert… or as dessert! Dessert! 

Mash Bill: Yellow Corn, White Wheat Malt, Munich Malt, Kiln Coffee Malt, “Black Pearl” Malt

Age of Bourbon: 4 years, 9 mos

Proof: 86 (43% Alc/Vol)

Infused with: Roasted Cacao Nibs, Vanilla Beans, Cassia Cinnamon Sticks, Cane Sugar

Cacao Origin: Tanzania, Peru (blend)

Cooperage: Toasted & Charred Oak, 53 gallon

Batch Size: 4 barrels

Style: Bourbon Liqueur

Tasting notes: Mexican Hot Chocolate, Toasted Coconut, Dark Caramel,  & Snickerdoodle Cookie

Experimental Batch 028: Cacao Infused will be available exclusively at the Chattanooga Whiskey Experimental Distillery on Friday, December 9th. Limited quantities will also be available on Seelbachs.com.