Cacao Prieto has been making rum in New York City, New York since 2010. These are the rums they’re currently producing:
Cacao Prieto White Rum, a hybrid pot/column-distilled, Dominican evaporated cane juice-based rum that’s fermented with wine yeast and bottled unaged at 90 proof.
Don Rafael Cacao Rum, a hybrid pot/column-distilled, cane sugar- and cacao nib-based rum that’s aged one year in lightly and heavily toasted American oak barrels. Bottled at 80 proof with added sugar.