With the so-called bean-to-bar chocolate, produced from the cultivation of raw cocoa, a friend I met while visiting New York told me that after a few months it had come to Japan, and was amazed and surprised at how fast that had happened. They also produce whiskey in the same factory here. As said before, it’s made from fermented cocoa husk, but was that a joke? Maybe not. It seems like it won a whiskey award recently.

http://www.cacaoprieto.com/