Behind Batch 046: Spiced Cacao Infused
Like Batch 028, Batch 046 was infused with whole cacao nibs, cinnamon sticks, and vanilla beans; but this time, we decided to spice things up by adding of two varieties of dried chiles (Guajillo and Pasilla) to the all-natural infusion.
As a bourbon liqueur, this batch brings together three select high rye malt and wheat malt mash bills, which were distilled by a combination of pot and column distillation techniques. Together, the sweet and spicy characteristics of the bourbons blend seamlessly with the hot and spicy characteristics of the spiced cacao infusion. Infused with over 200 pounds of nibs and spices, each infusion ingredient was timed and removed according to its impact in the bourbon blend.
We drew inspiration from early versions of sipping chocolate, which were developed by the Aztec and Mayan cultures. These ancient sipping chocolates were actually served unsweetened and frothy at room temperature, and often included the addition of hot chiles, which delivered a hot and spicy sensory experience.
At some point in the history of ‘hot cocoa’, the modern European style swapped out the capsaicin burn of Aztec intensity for the warm, sugary-sweet hot cocoa we Americans know of today.
But who says you can’t have both?
By employing our all-natural cacao and chile infusion, and using a range of bourbon recipes, Batch 046 delivers a sensory experience that’s both soul-comforting and sensory-wakening.
