Roast & Rum

Double-Fold Vanilla Extract Blend · Coffee • Cacao

Pre-order

$22

Pre-order: bottled December 5, ships the week of December 7.

Tasting notes: Rum vanilla deepened with dark-roast coffee, cacao and a hint of cardamom. The coffee steeps only a day or two, so it lands rich and round rather than bitter.
Perfect for: Tiramisu • Brownies • Biscotti • Rum & Cola
Made with: Coffee beans, cacao nibs, cardamom

In a blend pack: two for $40, three for $57 or four for $76. It is also part of all seven blends. Build a pack

The story

Roast & Rum

The roast is the coffee. Cracked coffee beans, toasted cacao nibs and green cardamom are each steeped in spiced rum and blended into the rum vanilla. It is the bottle to reach for whenever chocolate or coffee is in the recipe, and the reason a rum and cola can taste like dessert.

Flavor notes

Aroma: Fresh-ground coffee, cocoa, warm rum
Palate: Mocha and vanilla, with a cardamom lift
Finish: Dark chocolate, smooth and dry

From the label

Ingredients: Double-Fold Vanilla Extract (Spiced Rum, Vanilla Beans), Spiced Rum, Coffee Beans, Cacao Nibs, Cardamom.
Size: 2 fl oz (59 mL)
Alcohol: 40% Alc./Vol. Not for drinking straight.
Storage: Store in a cool, dark place. Shake before use.

Serving & use

How to use it

In the espresso soak and the mascarpone cream of tiramisu.
A teaspoon in brownie batter or chocolate chip cookie dough.
Stirred into hot chocolate or a mocha.
Half a teaspoon in a rum and cola with a squeeze of lime.

Blends are concentrated: start with half a teaspoon in a recipe, a quarter to half a teaspoon in a cocktail, and adjust to taste. More on using double-fold vanilla