Joseph Cartron

    Joseph Cartron Cacao

    Cacao Liqueur
    The beans are roasted and crushed. They are then poured in a pot still and topped up with pure alcohol. The mixture of crushed beans soaking in alcohol is heated and boils during several hours. It is then left to cool naturally. The resulting infusion, which has the color and the taste of cocoa, is set apart. The beans are topped up again with pure alcohol and heated a second time for distillation. Both infusion and spirit are blended in due proportion simultaneously crystallized sugar is added and slowly dissolved.  

    Awards and Accolades:
    Rated 4 stars - Paul Pacult - Spirit Journal