Cacao Prieto Don Rafael Cacao Rum

This is a local Brooklyn rum. It's made by a rather famous NYC chocalatier who happened to find clever use for his cacao pods after he was done extracting what he needed for chocolate. I picked this up some time ago when the wife and I were on a date night, trying local authentic cuisines in Brooklyn (if you want over-priced fake authentic cuisine, go to Manhattan. For cheap, authentic, go to Brooklyn). I have no idea about rums, very little to no experience, so I'll refrain from any stars. Just my take on it---it's bitter sweet. Like baking chocolate. It's as if someone took a bunch of Godiva dark chocolate, melted it, added some water, and sold it in a fancy bottle. I have no idea if this is meant to sip or use for baking. Do I like...? Not my palette, I'll stick to red wine or whisk(e)y. But, I definitely will try using it for baking. Maybe some sort of boozy chocolate molten lava cake.