Chocolate Brown (Crème de Cocoa) Liquor possesses an intense aroma of chocolate. Roasted cocoa beans are steeped in alcohol then distilled. Cacao has been associated with alcohol for 3500 years. The Mesoamericans used the pulp to make a ferment at 5% alc. In keeping with this tradition Giffard produced a liquor true to Cacao in colour & palate. For desserts & cocktails. Produced by Giffard, a fourth generation distillery since 1885. For professional bartenders. Rated 4.5 stars in Difford’s Guide.

 

 

 

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