The specific character of the chocolate aroma note in rums has what could be described as a cocoa-dark chocolate element. This note contributes to the smooth sensation of a well-aged rum. No chocolate or any similar entity is added to rum but in the initial heating stages of sugar extraction, the heat promotes chemical reactions leading to some of the many aroma molecules that we find so delightful in chocolate.
The note is again influenced by the cask with the ageing process of the rum liquid. Differences in casks lead to variations in the milk to dark chocolate flavour profiling. The Chocolate Aroma Standard in the Rum Aroma Kit is at the dark chocolate end of the aroma/flavour spectrum.
See our Rum Aroma Kit for more information.