We had been scheming up different ideas for an adjunct-driven version of Rankin since its release last year, and decided on a warming blend of Mole-inspired spices! As Mole recipes vary region to region and even family to family, we created our own interpretation comprising Mexican hot chocolate, a trio of dried guajillo, ancho, and chipotle peppers, and a pinch of cinnamon.

This rich combination integrates seamlessly with the salted toffee and dark cocoa notes from Rankin, along with a big hit of vanilla from aging in Westland Whiskey ex-bourbon casks. A lingering heat from the peppers in the finish helps to temper all the bold, decadent chocolate character.