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This bottle is an elegant and delicate interpretation of a cocoa spirit originating in Hacienda Victoria, Ecuador, displaying the broad range of tones and nuances of the region’s cocoa.
A generous maceration of the cacao precedes a copper still distillation, to concentrate and capture the aromas. Next, a subtle cocoa maceration is added to the spirit, to provide its bronze colour and its full, rich mouthfeel with light and surprising tannins reminiscent of aged spirits.
This unique distilled spirit with macerated cocoa beans is virtually a chocolate perfume. Bright and lustrous, with a delicate bitterness, this spirit evokes bonbons made with dried fruit, hazelnut and mixed almond. It is the ideal accompaniment for cigars and bonbons. The subtly toasted cocoa beans impart an intense aroma and an aged golden colour reminiscent of the finest aged classic spirits, sipped on a terrace overlooking the horizon or curled up, immersed in a book by the fire.
A classic from our earliest memories of past trips to London, with a feel that’s more Mary Poppins than post-punk.
INGREDIENTS
45 ml Esperit de Cacau
15 ml Licor de Cacau
1 handful of mint leaves
Plenty of crushed ice
PREPARATION
Muddle the mint over crushed ice. Mix all the ingredients directly into an Old Fashioned glass.
Garnish with whole mint leaves.
We are embarking on a journey through places of spiritual importance for the Roca brothers.
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Esperit Roca was born out of the Roca brothers’ wish to express their vision of the landscapes, by distilling them and giving them a new liquid perspective.
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