Skip to content
Tempus Fugit Creme de Cacao Liqueur 750ml
Tempus Fugit
SKU 60351

Tempus Fugit Creme de Cacao Liqueur 750ml

$36.99 - $36.99
$36.99
$36.99 - $36.99
$36.99
Availability:
Only 5 left!

Tempus Fugit Spirits set out to source and revive rare, historically significant liqueurs that had faded from modern bars, beginning with small batch absinthe production before expanding into other pre-Prohibition styles. Its Crème de Cacao is one of the brand's most acclaimed releases, earning a five star highest recommendation from F. Paul Pacult's Spirit Journal and a spot on Wine Enthusiast's Top 100 Spirits list, reflecting the producer's broader commitment to sourcing exact historical ingredient origins rather than settling for generic substitutes.

The recipe is based on nineteenth century formulas, cross referenced in both English and French sources to identify the finest historical approach. Tempus Fugit determined that the best classic crème de cacao relied specifically on Venezuelan cacao and Mexican vanilla, so raw Venezuelan cacao is distilled, and that distillate is then macerated with additional cacao along with crushed whole vanilla bean. This two stage process builds real depth of flavor while naturally coloring the liqueur a rich medium brown, with no artificial colorants added. It is bottled at 24 percent alcohol by volume.

The nose delivers powdered cocoa and vanilla in abundance, while the palate is buttery and cocoa forward at the entry before moving into genuine dark chocolate at mid palate, balanced rather than bitter or overly sweet. The texture is notably thick and syrupy, coating the glass, with a lingering finish of cocoa powder and roasted nut character.

"Tempus Fugit Spirits Cr?me de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Cr?me 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 Cr?me de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Cr?me de Cacao a medium brown."
Country: Switzerland
Bottle Size: 750ml
Producer: Tempus Fugit
Proof: 48
Tempus Fugit

Tempus Fugit Spirits set out to source and revive rare, historically significant liqueurs that had faded from modern bars, beginning with small batch absinthe production before expanding into other pre-Prohibition styles. Its Crème de Cacao is one of the brand's most acclaimed releases, earning a five star highest recommendation from F. Paul Pacult's Spirit Journal and a spot on Wine Enthusiast's Top 100 Spirits list, reflecting the producer's broader commitment to sourcing exact historical ingredient origins rather than settling for generic substitutes.

The recipe is based on nineteenth century formulas, cross referenced in both English and French sources to identify the finest historical approach. Tempus Fugit determined that the best classic crème de cacao relied specifically on Venezuelan cacao and Mexican vanilla, so raw Venezuelan cacao is distilled, and that distillate is then macerated with additional cacao along with crushed whole vanilla bean. This two stage process builds real depth of flavor while naturally coloring the liqueur a rich medium brown, with no artificial colorants added. It is bottled at 24 percent alcohol by volume.

The nose delivers powdered cocoa and vanilla in abundance, while the palate is buttery and cocoa forward at the entry before moving into genuine dark chocolate at mid palate, balanced rather than bitter or overly sweet. The texture is notably thick and syrupy, coating the glass, with a lingering finish of cocoa powder and roasted nut character.

"Tempus Fugit Spirits Cr?me de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Cr?me 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 Cr?me de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Cr?me de Cacao a medium brown."
Country: Switzerland
Bottle Size: 750ml
Producer: Tempus Fugit
Proof: 48