Adam Kincaid

9.3

Incredibly unique! Made from cacao fruit (not grapes) that’s a byproduct of the fermentation process in chocolate production. Julio, the winemaker and chocolatier, also a Belizean Mayan, creates everything organically and by hand, sourcing his cacao from local farmers in the area. He tries to waste nothing, and uses every bit of ‘waste’ from the chocolate making process in all kinds of ways. When one ferments the cacao fruit, 65% comes out in the form of fermented cacao wine. Not knowing what to do, he was dumping this stuff out for years before he realized he could sell it - and it sells out to the locals fast! Bottled in plastic bottles and hand labeled, it’s truly a small batch operation. And what’s even cooler is that this tastes great! Opaque brown in color. Smells like tropical fruits - kiwi, pineapple, mango and fig. Some roasted flavors too. Great acidity and structure which I was not expecting. Has a nice long finish. Flavors are what you’d expect if you eat high end dark chocolate. Certainly has the expected dark chocolate notes, but lots of citrus, banana, mango, coffee, and some other roasted flavors. Nothing else like it. — 3 years ago

with Jillian

Richard Hawkins

9.6

Lovely chocolately flavour — 11 years ago

Satoko Yoshioka

9.0

Dark color, rich flavor, chocolatier, tannin, full body 2013 — 8 years ago

Amelia Naccarto-Coleman

9.6

Yum! Black cherry, blueberry and plum mixed with rich, velvety dark chocolate! — 11 years ago

Simon Flint

9.7

Very chocolatey — 12 years ago

Sommelara

9.0

Dark chocolatier semi sweet! Love it! — 9 years ago

Shawn Cook

9.2

Terrific with chocolate, both the local chocolatier and Taza Mexican chocolate! — 10 years ago

with Lysne