Tempus Fugit Creme De Cacao
Another fabulous liqueur from those folks over at Tempus Fugit Creme Spirits, this time its a decadently chocolatey Crème de Cacao a la Vanille. It’s based on a recipe from the 19th century, and, remaining very much true to this old recipe, is made from distilled Venezuelan cacao and Mexican vanilla beans. Expect oodles of creamy, rich chocolate and buttery vanilla. This would certainly be one to use in a Chocolate Martini.
Based on a recipe from the 19th century, Crème de Cacao is made with Venezuelan cacao and Mexican vanilla. The cacao is both distilled and macerated to provide an intense chocolate flavour, while the vanilla lifts its slightly bitter edge. A hefty helping of rich cacao, with buttery cocoa – almost like chocolate butter icing – straight off the bat, with rich melted dark chocolate emerging alongside vanilla sweetness.
Tempus Fugit Creme Spirits Crème de Cacao is based on a 19th-century recipe and made with cacao from Venezuela and vanilla from Mexico. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean.
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.