Tempus Fugit Spirits Crème de Cacao 750ml

SWITZERLAND : GENEVA

Venezuelan cacao, Mexican vanilla

FULL-BODIED, DARK CHOCOLATE, POWDERED CACAO, VANILLA BEAN, SYRUPY

Tempus Fugit restored this from a 19th-century recipe cross-referenced in English and French — using Venezuelan cacao (the original source for the best crème de cacao) and vanilla from Mexico. Raw cacao is distilled first; the distillate is then macerated with additional whole cacao and crushed vanilla bean. No color added: the medium brown comes entirely from the process.

Wine Enthusiast: 95 pts. F. Paul Pacult called it "the best I've tasted, period." The practical argument: most crème de cacao on the back bar is candy-sweet and makes a Brandy Alexander worse, not better. This one is why those recipes were worth writing down in the first place.

48 Proof

Please note: Spirits are only available for local delivery or in-store pickup. All orders for shipping will be cancelled immediately.