The first chocolate featuring caskaged
cocoa beans. To make this
bar, we crack Tanzanian cacao
beans into cacao nibs, then age
the nibs in empty Berkshire
Mountain Distilling bourbon
barrels for four weeks. During the
aging process, the nibs soak up
the essence of bourbon stored in
the oak. After four weeks, the nibs
are ground, mixed with a house
blend of cane and maple sugar,
and made into a deliciously deep
dark chocolate with notes of
caramel, vanilla, and oak.
Perfumarie is a sensory tasting room, retail lab, and brand incubator with fragrance flights, pop-up exhibitions, and an ever-evolving collection of makers-fueled products from around the world, each chosen for their values of quality and originality. Our innovation lab offers advisory, scent design, and blending for companies and private clients.