This Alcoholic Cacao Drink is Crafted From the Cacao Fruit
Laura McQuarrie — December 16, 2014 — Lifestyle
References: solbeso & coolhunting
This cacao drink from Solbeso breaks new ground when it comes to distilled spirits. While it's known that grains make whiskey and the agave plant makes tequila, this unique alcoholic drink stems from the cacao fruit. Sourced from farms in Ecuador and Peru, the fresh fruit is fermented and distilled.
As for the taste of the spirit, it's said to be subtle and smooth with only a hint of cacao. Although you might expect the spirit to be exceedingly sweet, modern distribution of cacao pulp cuts down on the sweetness and makes it tolerable as a standalone drink, or as an addition to cocktails. Available online for $40, this novel spirit is something new and exciting to sip on.
As for the taste of the spirit, it's said to be subtle and smooth with only a hint of cacao. Although you might expect the spirit to be exceedingly sweet, modern distribution of cacao pulp cuts down on the sweetness and makes it tolerable as a standalone drink, or as an addition to cocktails. Available online for $40, this novel spirit is something new and exciting to sip on.
Trend Themes
1. Cacao-based Distilled Spirits - This trend of using cacao fruit to create alcoholic beverages presents a disruptive innovation opportunity for the distilled spirits industry.
2. Fruit-based Alcoholic Drinks - The use of unconventional fruits, like cacao fruit, to craft alcoholic beverages opens up new possibilities for the beverage industry.
3. Reducing Sweetness in Alcoholic Drinks - The development of methods to decrease sweetness in cacao-based alcoholic drinks offers an opportunity for innovation in the beverage market.
Industry Implications
1. Distilled Spirits - The distilled spirits industry can explore incorporating cacao fruit as a unique ingredient to create innovative alcoholic beverages.
2. Beverage - Beverage companies can experiment with using different fruits, such as cacao fruit, to diversify their product offerings and appeal to new consumer tastes.
3. Food and Ingredient Processing - The development of methods to process cacao fruit for use in alcoholic drinks presents opportunities for innovation in food and ingredient processing.
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