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Base: 100% Canadian rye & Rum
Residual Sugar: 185 g/L
Distiller's Notes: Single source cacao nib are ground and then macerated in rum at a high temperature for several hours. Additionally, cacao husk is steeped in 100% Ontario rye spirit for 24 hours before being distilled through additional cacao husk that is packed in the botanical basket of the still. The distillate and macerate are blended with cane sugar and then gently filtered.
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