Tempus Fugit Spirits - Crème de Cacao à la Vanille
Based on a 19th-century recipe, the original source of cacao for the best Crème de Cacao was cacao from Venezuela while the best source of vanilla was from Mexico, so it was important that these two ingredients be specifically sourced to reproduce the best quality of Crème de Cacao. The raw cacao is distilled, then macerated with additional cacao and crushed whole vanilla bean.