Cocoa is just as influenced by its terroir as sugar cane — indeed our own Jane Nurse first encountered the concept of terroir at a Grenadian chocolate tasting — and so how better to celebrate them both in all-Grenadian style than by combining our single cane rum and Tri-Island’s artisanal chocolate?

This took the form of five bespoke chocolates, each with its own Renegade Rum blended into the ganache; our two oak-aged Études, Pearls and New Bacolet, and three of our unaged Pre-Casks, the two terroirs of Lake Antoine and the recent winner of ‘World’s Best Unaged Spirit’, Pre-Cask Hope.

Each of the five chocolates was paired with a glass of its rum at a special Chocolate Fest masterclass hosted by Jane and Aaron Sylvestor of Tri-Island, held at the luxurious Silversands Hotel. Guests included chocolatiers, friends from the culinary industry, and other curious gastronomes.

Safe to say a delicious and distinctly decadent time was had by all.