For centuries, the peoples of Mesoamerica consumed cacao beverages inpreparation for battle and more amorous conquests. The Aztec ruler Montezuma is said to have consumed copious amounts of this famed beverage before embarking on his many romantic trysts. Called the Food of the Gods, cacao has long been celebrated for its positive effects on health and happiness. The feel good benefits of cacao come from an abundance of stimulants like theobromine, a natural mood enhancer known to promote feelings of bliss. The original drink – xocolatl or “bitter water” – was a fermented mash prepared for the ruling elite. Through modern distillation techniques, Solbeso has transformed this noble beverage into a sublime spirit that’s uniquely flavorful and incredibly smooth.
Crystal clear in color. From the first bouquet it’s clear that Solbeso has absolutely no chocolate aromas; instead, the bouquet is much closer to pisco, with a light, fruity (pineapple), and floral quality. There’s a little bit of funk and a steminess to the bouquet which has a slight edge to it, the way that some single distilled spirits do. The entry for Solbeso is a lot lighter and less edgy. The initial flavors are light goji berry and roasted pineapple, with the light floral qualities from the bouquet and a subtle earthy tone. In the mid-palate we get a lot more of the steminess. We also get a touch of pepper spice and a dash of heat. The finish is fairly long and is a nice combination of the light goji berry note, slight steminess, slight spice, and a bit of earthiness.