THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Pair Puerto Rican Ron Artesano with Hacienda Chocolat’s artisanal bars in a focused two-hour tasting led by Pablo Pérez, the WhiskeyRican. This intimate, adult-only event teaches you how to detect the subtle interplay of rum, cacao origin, and roast.
Pair Puerto Rican Ron Artesano with Hacienda Chocolat’s artisanal bars in a focused two-hour tasting led by Pablo Pérez, the WhiskeyRican. This intimate, adult-only event teaches you how to detect the subtle interplay of rum, cacao origin, and roast.
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Verified experiences and guided adventures in the surrounding area.
Operated by Hacienda Chocolat · Hato Candal, Río Grande
At Hacienda Chocolat in Hato Candal, Río Grande, Puerto Rico, a two-hour Rum & Chocolate tasting led by Pablo Pérez, the WhiskeyRican, flips the usual tasting script into something lively and precise. The experience gathers guests at PR-955 km 8.2 on a small property where chocolate is treated like a craft, not a commodity. Hosts open with a welcome cocktail, then guide you through three Puerto Rican rums—Ron Artesano Blanco, Ron Artesano Reserva Especial, and Ron Artesano Robusto—each paired with a matching artisanal chocolate bar made by Hacienda Chocolat. The tasting room is organized for close-up sensory work: you smell, sip, and learn how sugar, cocoa origin, roast level, and oak influence perception. Key features include the Ancestral chocolate collection kept at controlled temperatures, a compact display of single-origin bars, and a curated selection of Ron Artesano bottles that illustrate differences in sugar, aging, and spice. This compact venue is wheelchair accessible and geared toward adults; only guests 18 and older may participate. Why this matters here: eastern Puerto Rico has a living tradition of rum production and island-grown cacao that together create a tight agricultural loop. Hacienda Chocolat’s offering highlights that connection in an intimate format—fewer seats, focused commentary, practical tasting techniques, and a chance to ask the maker about process. The host's background as 'the WhiskeyRican' brings cross-disciplinary tasting language that clarifies how tannin, sweetness, and finish interact across spirits and chocolate. Practical details are straightforward. The tasting lasts about two hours. The event is primarily in Spanish; staff will answer questions and help translate basics when needed. Bring a government ID proving you are 18+, and a light layer if you’re sensitive to cooler indoor storage conditions. Food is not included but may be available to purchase on site. This experience is special because it centers a local craft product—Hacienda Chocolat bars—alongside Ron Artesano rums that speak directly to Puerto Rican distilling. For visitors staying in Río Grande or nearby beach towns, the tasting is an accessible cultural stop that doubles as a primer in flavor literacy. Expect a blend of practical technique, friendly instruction, and small-batch pride: tasting flights that teach you to notice, compare, and remember what sets island chocolate and rum apart. Sessions frequently include a brief demo about chocolate tempering and discussion of local sourcing, plus time to shop the on-site bar selection for single-origin gifts. Because groups are small, hosts can tailor tasting order and repeat samples to help you lock in subtle differences. If you want a more immersive visit, ask about private tastings or pairings tailored to special occasions; the business may offer extras day-of. Reservations through the provided referral link secure limited seats and help support local craft producers.
easy.
2 hours.
Minimal physical exertion; mostly standing and seated tasting suitable for most adults
You must be 18 or older and present a valid government ID at check-in.
Yes—the property notes the experience is wheelchair accessible.
The event is primarily offered in Spanish; staff can assist with basic translation when possible.
Food is not included, but options may be available for purchase on site.
Dogs are not permitted on the property during the event.
Reserve through the provided referral link; cancellation policies are handled by the operator—check the booking page for details.
The tasting highlights Puerto Rico’s long rum tradition alongside a growing craft chocolate movement; host Pablo Pérez connects both through practical tasting techniques.
The business emphasizes local sourcing and gifting that supports small producers—bring reusable packaging when possible and avoid excess waste during visits.
Hacienda Chocolat is an award-winning cacao farm and experiential venue located in Fajardo, Puerto Rico. The property offers guided cacao walking tours that showcase sustainable cultivation and the full journey from bean to bar. Tours include field walks, fresh cacao fruit tastings, chocolate bar samples, spiced hot chocolate, and curated savory snacks. Programs are offered in both English and Español across weekend public tours and weekday private events. Weekend options include dedicated English and Spanish cacao walking tours, multi-course pairing masterclasses—such as Wine & Chocolate and Rum, Tobacco & Chocolate—and themed tasting events led by expert hosts. Notable event leaders include Pablo Pérez (WhiskeyRican), Alexandra Rivera, Francisco Perez, and Yadira Vázquez, who guide tastings and educational segments when listed. Special events at Hacienda Chocolat combine artisanal chocolates with premium beverage pairings like Cava, rum, whiskey, and sparkling wines, often including a charcuterie board and cocktail service. Weekday private cacao walking tours are customizable for groups, with recommended group sizes between 25 and 40 participants for a fully curated experience. Hacienda Chocolat focuses on hands-on education, sustainability, and memorable tasting experiences in a lush tropical setting with ocean and El Yunque views. The venue is suited for food and drink enthusiasts, private celebrations, corporate gatherings, and anyone seeking an immersive introduction to Puerto Rican cacao.
Book with Hacienda Chocolat