WHAT IS IT?
A liqueur made with roasted cocoa beans from Papua New Guinea that is macerated in the a neutral grain (wheat) spirit. The chocolate flavours (with a slight hint of bittersweet) come through on the nose as well as on the palate - this is a luscious mouth coating liqueur yet not sickly sweet like some other liqueurs.
Alcoholic strength: 23% ABV
WHO'S BEHIND IT?
Master distiller and brains behind the outfit Philip Moore founded and ran a herb nursery business in a previous life before turning his hand to using those herbs and plants in alcoholic spirits. In or about 2007, Philip founded Distillery Botanica (originally called St Fiacre Distillery) in Erina on the NSW Central Coast, producing a range of spirits and liqueurs showcasing Australian native ingredients using his copper Carter Head still. Every batch is made and bottled by hand.
HOW TO DRINK IT - SOME SERVING SUGGESTIONS
Sip this neat on the rocks. Or try this twist on a White Russian as a nightcap.
- Pour 60ml vodka and 25ml Koko Noir over ice in a small tumbler
- Top with 30ml of single cream (or if you want something lighter, milk)
The size of Distillery Botanica's still is 600 litres. Compare that to Tanqueray, which has three 24,000 litre stills!