The Rum & Chocolate Pairings

Each pairing explores a different relationship between cacao and aged rum — from bright tropical fruit notes to deeper layers of spice, oak, dried fruit, and dark chocolate. As we move through the tasting, guests experience how origin, fermentation, roasting, cask aging, and aroma shape flavor in both chocolate and rum.

Featuring local Caribbean tree-to-bar chocolate alongside aged Ron Botran rums, the experience is designed to be relaxed, sensory, and approachable whether you’re completely new to tasting or already passionate about cacao and spirits.

Curious about how chocolate is made from cacao bean to finished bar? Explore our hands-on chocolate class in Puerto Viejo.

Why Rum & Chocolate Pair So Well

Rum and chocolate share many of the same flavor worlds: fruit, spice, caramel, wood, roasted notes, and natural sweetness. The aging process in rum and the fermentation and roasting process in cacao both create layers of aroma and complexity that can either complement or contrast one another.

In this tasting experience, some pairings highlight tropical fruits and citrus notes, whole others explore deeper flavors like toasted oak, dried fruit, maple syrup and dark chocolate.

Like wine, coffee or chocolate tasting, pairing rum and chocolate becomes a sensory exploration of aroma, texture, origin and finish.

Why we Pair with Botran Rum

We chose Ron Botran not only for its flavor, but because of its connection to agriculture, craft and origin. Founded in 1940 by five Botran brothers, the rum is still deeply connected to sugar cane farming and cane to bottle philosophy that resonates strongly with our own relationship to cacao. If you’d like to explore the agricultural side of cacao more deeply, come to our farm tour with Victor of Wolaba Chocolate.

Like tree-to-bar chocolate makers, Botran emphasizes process, terroir, and careful production from the raw ingredient forward. Their focus on sustainability and carbon neutrality also reflects values we care deeply about at Cacao Huasi.

Pairing Caribbean cacao with aged Botran rum creates a dialogue between two agricultural traditions - cacao and sugar cane - both shaped by climate, fermentation, craftsmanship and time.

Explore more local Caribbean cacao makers in our Puerto Viejo chocolate guide.

The Rum & Chocolate Pairings

Each pairing explores a different relationship between cacao and aged rum — from bright tropical fruit notes to deeper layers of spice, oak, dried fruit, and dark chocolate.

Botran 5 Year + Choco Creek

Our anchor pairing — bright, light, and approachable. Ron Botran 5 Year brings soft vanilla, honey, citrus, and delicate oak notes that pair beautifully with Choco Creek dark chocolate featuring dried banana and sea salt. Together they create a smooth tropical profile with gentle sweetness and roasted cacao depth.

Botran 8 Year + Wolaba

Botran 8 introduces richer caramelized notes balanced by dried fruit, wood spice, and vanilla. Paired with Wolaba’s orange-forward chocolate, the combination highlights layers of citrus peel, warm cacao, and subtle spice while remaining elegant and approachable.

Botran 15 Year + Chocolate Is Medicine

A deeper and more spice-driven pairing. Notes of clove, cinnamon, nutmeg, and caramel from Ron Botran 15 interact beautifully with Chocolate Is Medicine’s bold cacao profile featuring black pepper, chili, and warming spice. Complex, aromatic, and lingering.

Botran 18 Year + Chichi’s Rubi

Our most expressive pairing. Botran 18 offers layers of maple syrup, dried plum, toasted oak, and dark chocolate developed through dynamic solera aging and sherry-seasoned casks. Paired with CHICHI’s Rubi — highlighting bright fruit and floral cacao notes — the result is layered, aromatic, and deeply connected to the natural character of cacao.

Frequently Asked Questions

What rums are included in the tasting?

The experience features a guided tasting of Ron Botran 5, 8, 15, and 18 year rums paired with local Caribbean tree-to-bar chocolate.

Do I need previous tasting experience?

Not at all. The experience is designed to be approachable for beginners while still interesting for people already passionate about chocolate or spirits.

How long does the experience last?

The tasting lasts approximately 1 to 1.5 hours.

Is the chocolate locally made?

Yes. We work with local Caribbean tree-to-bar chocolate makers and explore the flavor differences between origins and styles of cacao.

Is the experience private or group-based?

Depending on availability, tastings may be offered as small group experiences or private reservations.

Do I need to reserve in advance?

Yes, reservations are highly recommended.

When does the rum & chocolate pairing take place?

The experience is offered every day except Tuesday at 5:30pm, timed to take full advantage of the sunset view from Cacao Huasi overlooking the Caribbean Sea.

Is food included?

The experience focuses on rum and chocolate tasting, though guests are welcome to enjoy additional food and drinks before or after the experience.

Want to learn more about cacao, tasting notes, and Caribbean chocolate culture? Visit our Cacao and Chocolate Guide.

Book Your Rum & Chocolate Experience

Explore the flavors of Caribbean cacao and aged rum through a guided tasting experience in Puerto Viejo, Costa Rica.

Join us at Cacao Huasi for an evening of chocolate, aroma, history, and sensory exploration overlooking the Caribbean Sea.