Marie Brizard Crème de Cacao White

Marie Brizard Crème de Cacao White shines in creamy cocktails and dessert-inspired drinks, where its smooth chocolate flavor can take center stage. This versatile liqueur is equally delightful served chilled and sipped neat after dinner, especially on cooler evenings, and pairs wonderfully with rich desserts like tiramisu or chocolate mousse.

Nose: Sweet cocoa powder and vanilla bean dominate, with subtle hints of roasted almonds and warm milk chocolate. A faint trace of alcohol is present but not overpowering.

Palate: Silky smooth texture coats the tongue. Rich dark chocolate flavors mingle with creamy vanilla and a touch of caramel. Light notes of coffee and hazelnut add depth. The sweetness is pronounced but not cloying.

Finish: Medium-length finish with lingering cocoa and a gentle warmth. The sweetness gradually fades, leaving a pleasant bittersweet chocolate aftertaste. A subtle hint of mint emerges at the very end.

Marie Brizard Crème de Cacao White is crafted by macerating cacao beans in neutral spirits, then carefully distilling the mixture to create a clear, flavorful liqueur. The distillate is then sweetened and blended with vanilla for added complexity, resulting in a versatile ingredient that maintains the rich chocolate flavor of cacao without imparting color to cocktails.

• Marie Brizard Crème de Cacao White was originally created in 1807 as a medicinal tonic to treat stomach ailments. The company's founders believed the combination of cocoa and alcohol had curative properties.
• Despite its name, Marie Brizard Crème de Cacao White doesn't contain any cream. The "crème" in the name refers to its syrupy texture, while the clear color comes from using unroasted cocoa beans in the production process.
• In the 1930s, Marie Brizard Crème de Cacao White played a crucial role in creating the original Brandy Alexander cocktail. The drink was supposedly invented for the wedding celebration of Princess Mary and Viscount Lascelles in London.