History,
Brown cacao liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron Cocoa beans sourced from small, family farms on the Ivory Coast are crushed in-country before they are transferred to Nuits-Saint-Georges. The crushed cocoa beans are combined with neutral sugar beet distillate, boiled lightly, macerated for one day, then clarified. More cocoa beans and alcohol are added to the infusion and left to macerate for another day, then distilled on a copper pot still.
The resulting “spirit of cocoa” is blended with additional cocoa infusion and crystalized sugar derived from sugar beets A small amount of Cognac is added to the spirit to deepen flavor
Rich with aromas reminiscent of Tootsie Rolls, nostalgic flavors of cocoa will add welcome depth to indulgent cocktails such as a Brandy Alexander or Mezcal Chocolate Negroni.
Brown cacao liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron Cocoa beans sourced from small, family farms on the Ivory Coast are crushed in-country before they are transferred to Nuits-Saint-Georges. The crushed cocoa beans are combined with neutral sugar beet distillate, boiled lightly, macerated for one day, then clarified. More cocoa beans and alcohol are added to the infusion and left to macerate for another day, then distilled on a copper pot still.
The resulting “spirit of cocoa” is blended with additional cocoa infusion and crystalized sugar derived from sugar beets A small amount of Cognac is added to the spirit to deepen flavor
Rich with aromas reminiscent of Tootsie Rolls, nostalgic flavors of cocoa will add welcome depth to indulgent cocktails such as a Brandy Alexander or Mezcal Chocolate Negroni.
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