Tio Méo — Chocolate Coffee Rum

Some pairings have the power to transform everything. The meeting of cacao and espresso—deep, warm, and intensely expressive—is one of them. Add a touch of rum to the equation, and bitterness takes on an altogether more celebratory character. Created in collaboration with Franck Dury Pavet, pastry chef, chocolatier, and founder of Chocolat Dicitte, Tio Méo is a tribute to the harmonious interplay of exceptional ingredients.

Selected for their purity and responsibly sourced origins, cacao husks are first macerated for three months in our house-made molasses rum before being distilled in our Charentais alembic still. Rich chocolate notes are layered with the aromatic depth of espresso and the velvety character of a café latte. A further three months of maturation in tank allows the blend to achieve remarkable integration and complexity.

On the nose, decadent aromas of fine chocolate immediately captivate. The palate unfolds with generous roundness, while nuanced coffee notes provide structure and balance.

This rum pairs wonderfully with coffee, whether served hot or very cold, and elegantly enhances desserts, especially ice cream.