Cacao

Joseph Cartron selects the best Cacao beans from the Ivory Coast.

The Cacao 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 in order to obtain the spirit of Cacao. Both infusion and spirit are blended in due proportion simultaneously crystallized sugar is added and slowly dissolved.

Rated 4 stars - Paul Pacult - Spirit Journal