Beverage Tasting Institute International Review of Spirits Award: Gold Medal (2014)
Harvested from the far reaches of the Malagasy plantations and roasted at Vancouver’s East Van Roasters, the intensely rich Madagascar cacao beans take center stage in these dry, aromatic chocolate bitters. Evoking notes of dark cacao with oak and a maturely spiced palate, and lingering hints of a damp rolled cigar.
Beverage recommendations: Best served with: Cognac & brandy, world whiskies, Tequila & mezcal, oak-matured spirits, Chartreuse & bitter liqueurs, sherry & vermouths, hot chocolate, French-press coffee
Cooking recommendations: Meat & vegetable seasoning. Brines, marinades and sauces- a spice rack in a bottle! Replaces vanilla extract in baking and pastry recipes.