No 385 Panamanian Cocoa

Life without chocolate is possible, but meaningless. The cacao tree, the supplier of the most important flavor ingredient in chocolate, was therefore rightly given the generic name Theobroma, which means "food of the gods". One of the best and also most expensive cocoas in the world is the Criollo fine flavor cocoa from Central America, whose Porcelana variety is considered to be the Criollo among the Criollos. Their name derives from the white to light pink color of their cotyledons, reminiscent of porcelain. Since this variety is very sensitive and susceptible to diseases and also gives lower yields than other varieties, it has been largely displaced. The reason this Criollo is still grown for fine chocolate today and why we chose it for our spirit is because of its outstanding taste and aroma. Responsible for the latter are more than 35 volatile compounds, mainly pyrazines and aldehydes, which are formed during the roasting of the cocoa. As an aroma-critical process, we have therefore carried out the roasting of the Porcelana ourselves in our manufactory. The actual aroma and flavor carriers are created from aroma precursors that form during the fermentation of the cocoa bean. With the Criollo, these are nutty and caramel-like alongside fruity and floral to herbal-woody notes, which result in an extremely complex aroma picture that is excellently reflected in our spirit. A unique pleasure with a long-lasting chocolate aroma that is enjoyed pure, in desserts and in cocktails.