Tempus Fugit Spirits Crème de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Crème de Cacao was from Venezuela while the best source of vanilla was from Mexico. 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.
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.