THE STORY
Launched in May 2024, Pietro Nicola Cioccolato is a distillery exclusive that takes The House of Botanicals flavour first approach and experience of producing world-class botanical spirits to create a unique take on chocolate liqueur.
Expertly crafted and inspired by traditional Crème de Cacao, Pietro Nicola Cioccolato is produced by firstly making a hot enfleurage by combining melted Peruvian cacao butter with toasted Brazilian cacao nibs, Madagascar vanilla bean and Ceylon cinnamon bark. This is then poured into 95% gin and left to extract the fragrant aromatics. Following the resting period, and once the fat has solidified, the spirit is passed through a 1 micron filter, reduced so a bottling strength of 25%, and sweetened with 250g of sugar per litre as required for crèmes.
We believe it is best enjoyed chilled, over ice, or in variants of Highballs, Sours and Cocktails such as the Alexander, 20th Century Cocktail or Cacao Negroni.
KEY INGREDIENTS
- Cacao Butter (Peru)
- Cacao Nibs (Brazil)
- Vanilla Bean (Madagascar)
- Cinnamon Bark (Ceylon)
TASTING NOTES
Nose: Aromatic, buttery chocolate dominates with faint hints of woody spice and earthy vanilla.
Taste: Rich and textured with the cacao flavours coating the mouth; similar to the flavour of chocolate buttercream icing. Creamy, woody vanilla is also present, with the lingering spice more apparent upon drinking.
Finish: Long and indulgent with the buttery cacao seemingly everlasting.
AWARDS
RECOMMENDED SERVE
Cacao Negroni
- 37.5ml Classic Old Tom Gin
- 25ml Italian Vermouth
- 25ml Select Aperitivo
- 10ml Cioccolato
- 3 Dashes Aphrodite Bitters
Briskly stir all ingredients with ice for 5-10 seconds, strain over fresh ice and garnish with a piece of chocolate or a snap of fresh orange zest.
Created by Adam Elan-Elmegirab at The House of Botanicals
