{"id":690633,"date":"2025-12-15T06:54:00","date_gmt":"2025-12-15T06:54:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=690633"},"modified":"2025-12-16T19:08:01","modified_gmt":"2025-12-16T19:08:01","slug":"project-173-launches-dubai-chocolate-rum","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/project-173-launches-dubai-chocolate-rum\/","title":{"rendered":"Project #173 Launches Dubai Chocolate Rum"},"content":{"rendered":"<p><strong>Project #173 Launches Dubai Chocolate Rum<\/strong><\/p>\n<p>Kent-based brand Project #173 have added a fun new flavour to their range of craft rums with a Dubai Chocolate expression, inspired by the viral dessert that has taken social media by storm Priced at just \u00a320.95 and available from Master of Malt, it is perfect for creative cocktail creations this festive season and also makes a fantastic stocking filler or Secret Santa gift<\/p>\n<p><strong>PROJECT #173 LAUNCHES DUBAI CHOCOLATE RUM<\/strong><\/p>\n<p>Kent-based craft rum brand Project #173 has bottled the internet\u2019s favourite new flavour.<\/p>\n<p>Declared by The Wall Street Journal as \u201cthe new Pumpkin Spice\u201d Dubai Chocolate &#8211; a mix of milk chocolate, pistachio cream and crispy filo pastry &#8211; has been setting social feeds (and taste buds) alight with c the #dubaichocolate hashtag having achieved in excess of<br \/>\n20 billion views on TikTok alone. Now, Project #173 brings the trend to spirits lovers with the launch of their new Dubai Chocolate Flavoured Rum (RRP \u00a320.95 | Available<br \/>\nfrom Master of Malt)<\/p>\n<p>It is crafted around a core of quality Caribbean rum and naturally flavoured with indulgent layers of creamy chocolate and pistachio. Sip it neat, stir it into an Old Fashioned, shake it with a shot of Espresso or mix into a decadent cocktail. This one\u2019s for the flavour fiends.<\/p>\n<p>Project #173 is already known for its line-up of playful, premium flavoured rums, presented in their signature apothecary-style bottles. The range includes everything from Black Cherry, Smoked Chilli and Pumpkin Spice to Salted Caramel, Cherry Bakewell and Coconut.<\/p>\n<p>Tasting Notes<\/p>\n<ul>\n<li>Nose: Marzipan and tiramisu, with chocolate mousse and pistachio cookies.<\/li>\n<li>\u00a0Palate: Silky chocolate, candied almonds, pistachio ice cream, frangipane and baklava.<\/li>\n<li>Finish: Cr\u00e8me caramel, choc-chip muffins, maple pastries, and a smidge of Nesquik.<\/li>\n<\/ul>\n<p><strong>Cocktail Suggestion\u2013 Midnight Pistachio Velvet<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>50ml Project #173 Dubai Chocolate Rum<\/li>\n<li>20ml Irish cream (e.g. Baileys)<\/li>\n<li>30ml double cream<\/li>\n<\/ul>\n<p><strong>Garnish:<\/strong><\/p>\n<ul>\n<li>Grated dark chocolate or cocoa powder<\/li>\n<li>Crushed pistachios<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>Shake ingredients with ice, strain into a coupe glass, garnish with grated chocolate and pistachios.<\/p>\n<p>Available via Master of Malt at \u00a320.95 (50cl, 42% ABV).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Project #173 Launches Dubai Chocolate Rum Kent-based brand Project #173 have added a fun new flavour to their range of craft rums with a Dubai Chocolate expression, inspired by the viral dessert that has taken social media by storm Priced at just \u00a320.95 and available from Master of Malt, it is perfect for creative cocktail [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":690634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-690633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/690633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=690633"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/690633\/revisions"}],"predecessor-version":[{"id":690635,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/690633\/revisions\/690635"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/690634"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=690633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=690633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=690633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}