Tempus Fugit Creme de Cacao Liqueur producer_Bordelet The ferments were gently hand

The ferments were gently hand plunged tiwce daily so as to maintain as many whole berries as possible

it’s a sublime selection of excellent eaux-de-vie

signature single malt whisky

then evolves to pure cane juice thus evoking its raw material

Finish: delicate and persistent

Tempus Fugit Creme de Cacao Liqueur producer_Bordelet The ferments were gently handAs 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 Crme de Cacao a medium brown. The finish is quite aromatic and round with intense, dusty pure cacao flavours and light wisps of vanilla.