No 385 Panamanian cocoa spirit

Life without chocolate is possible, but pointless. The cocoa tree, the supplier of the most important flavor ingredient in chocolate, was therefore quite rightly given the generic name Theobroma - which means "food of the gods".

One of the best and most expensive cocoas in the world is the Criollo fine flavor cocoa, which is native to Central America and whose Porcelana variety is considered the Criollo of the Criollos. Its name is derived from the white to light pink color of its cotyledons, which is reminiscent of porcelain. As this variety is very sensitive and susceptible to diseases and also produces lower yields than other varieties, it was largely suppressed.

The reason why this Criollo is still grown today for fine chocolate and why we have chosen it for our spirit is its outstanding taste and aroma. Responsible for the latter are more than 35 volatile compounds, mainly pyrazines and aldehydes, which are produced during the roasting of the cocoa.

As an aroma-critical process, we have therefore roasted the Porcelana ourselves in our factory. The actual aroma and flavor carriers are created from aroma precursors that form during the fermentation of the cocoa bean. In the case of Criollo, these are nutty and caramel-like as well as fruity and floral to herbal-woody notes, which result in an extremely complex aroma that is perfectly reflected in our spirit. A unique pleasure with a long-lasting chocolate aroma, which can be enjoyed on its own, in desserts and cocktails.