Solbeso
by Solbeso
Impact
The following pertains to beverage cacáo, the 3rd rail in the chocolate delivery system along with bars & bombones. Drafts, after all, are the original way to take cacáo / chocolate, dating back at least some 5,000 years ago.
Due to its novelty & early stage development, it is unrated.
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The prequel to the story of chocolate in all likelihood begins millennia ago when the fruit of Theobroma cacao trees – from which all chocolate derives – was fermented for the very first time into a draught akin to a beer. Called chicha, it probably measured an alcoholic content of around 8% or so, give or take… who knows exactly.
The tradition continues to this day in Central and South America.
But other than moonshiners mashing up some stump juice, no one has commercially distilled cacáo before. That is, until now.
Introducing Solbeso… literal translation from Spanish: Sun Kiss.
By fermenting then distilling the pulp of cacáo, Solbeso stakes a claim to being the world’s first new spirit of any kind in 200 years. Swig that around for awhile or, if still teething on bonbons, ruminate on it.
Historical standing aside, simply put, nothing else quite like it exists.
So unique, one might say, that the Singularity Moment, with apologies to Eliezer Yudkowsky, Ray Kurzweil, & the entire ilk, has arrived -- well ahead of schedule. show more »
Due to its novelty & early stage development, it is unrated.
The prequel to the story of chocolate in all likelihood begins millennia ago when the fruit of Theobroma cacao trees – from which all chocolate derives – was fermented for the very first time into a draught akin to a beer. Called chicha, it probably measured an alcoholic content of around 8% or so, give or take… who knows exactly.
The tradition continues to this day in Central and South America.
But other than moonshiners mashing up some stump juice, no one has commercially distilled cacáo before. That is, until now.
Introducing Solbeso… literal translation from Spanish: Sun Kiss.
By fermenting then distilling the pulp of cacáo, Solbeso stakes a claim to being the world’s first new spirit of any kind in 200 years. Swig that around for awhile or, if still teething on bonbons, ruminate on it.
Historical standing aside, simply put, nothing else quite like it exists.
So unique, one might say, that the Singularity Moment, with apologies to Eliezer Yudkowsky, Ray Kurzweil, & the entire ilk, has arrived -- well ahead of schedule. show more »
Appearance -- / 5
| Color: | clear... |
| Surface: | … refraction |
| Temper: | has some leggings around the glass |
| Snap: | n/a |
Aroma -- / 10
well, cacáo pulp (see Flavor descriptors below for more)
bandaged acacia
alcohol, naturally; what some may interpret between a tequila & a vodka
bandaged acacia
alcohol, naturally; what some may interpret between a tequila & a vodka
Mouthfeel -- / 15
| Texture: | glycerin-smooth |
| Melt: | n/a |
Flavor -- / 50
pours in white lightning… flashes of star fruit / pepino / monstero deliciosa / white sapote (Casimiroa edulis, the last with its key-lime pie element) before considerable though tolerant heat -> rum toffee -> grape seed extract back
Quality -- / 20
What started years ago from rough scratch has now developed into a smoother refinery.
First time imbibers will be puzzled as to what exactly it is. Clearly not grain, but fruit derived; akin to an eau-de-vie.
Upon the cacáo-reveal, the highly suggestive might convince themselves of a recessed chocolate note but that’s quite remote. Straight sipping, the more apparent features swirl along the lines of generally clean though similar to rum or mescal with their intermittent coarse points, nothing objectionable however, & respectably harmonized… versatile in fact, an obvious cocktail base.
Solbeso essentially rinses with the contents of water-logged CCN-51 pods -- one among several reasons why they produce such a devoid-flavor chocolate bar – then purifies & vaporizes them into a noble spirit.
Expect in the future that it’ll tap select varietals & engage in different barrel-aging techniques for altered tastes.
As is, the finest exposé yet of the much maligned CCN clones.
Unique. Singular. A true creation & true "pod-strength" (a term coined by the C-spot® years ago referring to pure 100% unadulterated & unsweetened chocolate with no added sugar, crafted from cacáo & nothing else, the equivalent of scotch’s cask-strength or just elements naturally found in the cacáo pod).
INGREDIENTS: cacáo liquor (literally)
Reviewed September 25, 2014
First time imbibers will be puzzled as to what exactly it is. Clearly not grain, but fruit derived; akin to an eau-de-vie.
Upon the cacáo-reveal, the highly suggestive might convince themselves of a recessed chocolate note but that’s quite remote. Straight sipping, the more apparent features swirl along the lines of generally clean though similar to rum or mescal with their intermittent coarse points, nothing objectionable however, & respectably harmonized… versatile in fact, an obvious cocktail base.
Solbeso essentially rinses with the contents of water-logged CCN-51 pods -- one among several reasons why they produce such a devoid-flavor chocolate bar – then purifies & vaporizes them into a noble spirit.
Expect in the future that it’ll tap select varietals & engage in different barrel-aging techniques for altered tastes.
As is, the finest exposé yet of the much maligned CCN clones.
Unique. Singular. A true creation & true "pod-strength" (a term coined by the C-spot® years ago referring to pure 100% unadulterated & unsweetened chocolate with no added sugar, crafted from cacáo & nothing else, the equivalent of scotch’s cask-strength or just elements naturally found in the cacáo pod).
INGREDIENTS: cacáo liquor (literally)
Reviewed September 25, 2014