Tempus Fugit Spirits Crème de Cacao is based on a 19th century recipe, cross-referenced in English and French. As terroir is important for all plant materials, and the original source of cacao for the best quality of Crème de Cacao was cacao from Venezuela and the best source of vanilla was from Mexico, it was important to us that we specifically sourced these two ingredients to reproduce the best quality of Crème de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Crème de Cacao a medium brown. The term Crème was applied to these styles of spirits due to the creamy mouth-feel caused by the addition of a high concentration of sugar, in our case we use cane sugar. The finish on our Crème de Cacao is quite aromatic and round with intense, dusty-pure cacao flavors and light wisps of vanilla.
Tasting notes:"Unctuous, syrupy thick, light molasses brown color. Off the charts sweetness and beaniness, with unequal amounts of cocao (two-thirds) and vanilla (one-third) fragrances in the opening whiffs; the powdered cocoa comes to the forefront in the second inhalations, lusciously so. Amazingly cocoa-like and buttery at entry; midpalate is spot-on dark chocolate-like, but neither bitter nor semisweet; it's just flat-out sweet. The suggestions are to either throw in a splash of soda water for a digestif or utilize this gummy liqueur in cocktails that call for crème de cacao. The best I've tasted, period."
- F. Paul Pacult - The Spirit Journal
December 2011 5 Stars- Highest Recommendation