CRÈME DE CACAO As dictated in 19th century recipes, this liqueur uses 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. The process naturally colours the Crème de Cacao a medium brown. The finish is quite aromatic and round with intense, dusty-pure cacao flavours and light wisps of vanilla.
