For the third release in their Barrel Aged Chocolate line, they turned to friends from artisan craft distillery; Sonoma Brothers Distilling. Using heavy-char new American oak barrels from their three year aged ‘Straight Bourbon Whiskey’, they fill and age the highest quality certified heirloom cacao from Belize for six months. The dry aging process allows the cocoa nibs to absorb the aroma and flavor of barrel and the spirit. Once fully aged, they use these delicious nibs to handcraft a 70% dark chocolate bar by adding only cocoa butter and cane sugar. The finished chocolate bar is sweet with complex & pronounced oak and bourbon flavors.