Solbeso gathers its fruit from family farms across Latin America where cacao harvesting has been a way of life for thousands of years. The growers’ primary interest is in the bean, which makes chocolate; the fruit is a by-product of this process. Solbeso works directly with local growers to reclaim this fruit, providing additional value and much needed assistance to these communities.

After harvest, the fruit is partially fermented on open-air beds where it is literally “kissed by the sun,” acquiring a distinctive character and taste that is the tropics in its purest form.

Because cacao fruit is highly perishable, Solbeso is distilled at the source, using specially-designed, cognac-style alembics that concentrate the aroma and refine the flavor of this delightfully smooth spirit.

Similar to wine grapes, cacao fruit is subject to the vagaries of climate, seasonality, terroir, varietal variation and a host of other flavor factors. Solbeso takes advantage of these regional characteristics by blending them together to produce a more balanced and well-rounded spirit.

Solbeso is blended and bottled in Bardstown, KY, by a master-blender who ensures the quality and consistency of each batch.