Source: The Spirits Business
The Salzburg, Austria-based distillery has created the Mozart R.G. Chocolate Cream expression for its Mozart Chocolate Liqueur range in celebration of the company’s 60th anniversary next year.
With an abv of 17%, Mozart R.G. is a blend of Belgian chocolate, Forastero and Trinitario cocoa from Ghana, Madagascan vanilla, cream, cocoa butter and alcohol.
In a first for the company, Master distiller and chocolatier Dietmar Fadinger specially developed a unique and elaborate maceration process for the liqueur, refining the cocoa macerate in Bourbon casks for at least six months.
The result is what Mozart Distillerie calls “a full and complex chocolate taste beautifully balanced with notes of vanilla and caramel, and a very delicate after-taste with a subtle kick of alcohol”.
To find out more visit The Spirits Business.