Giffard Crème Cacao Brun (Brown Cocoa) bar liqueur /25%/0.7l

The Giffard brand debuted in 1885 with the Menthe-Pastille liqueur, the formula of which was developed by the pharmacist and owner of a pharmacy in Angers, Émile Giffard.

Soon Giffard abandoned his profession as a chemist and bought a small distillery, and the company he founded remains in the hands of the family to this day and is managed by his great-great-grandchildren, siblings Bruno and Edith Giffard. Their collection of liqueurs and bartender syrups is as unique as it is diverse, we can find there both the classic Cassis or Curaçao Triple Sec, as well as the very innovative Banane du Brèsil and Pamplemousse. The company's flagship product remains Menthe-Pastille, the rest are grouped into three categories: Premium, Specialty and syrups. In the Specialty category we find classic liqueurs and fruit creams, the latter bottled with a lower alcohol content and increased sugar content.

The key to the high quality of Giffard's products is over 130 years of family tradition and experience in maceration of fresh fruits and herbs and the implementation of new techniques most appropriate for a given variety.

Giffard Crème de Cacao Brun is created by macerating crushed cocoa beans. The liqueur has a dark brown color and releases strong notes of cocoa complemented by vanilla and milk chocolate. We serve it with crushed ice or in Giffard's recommended Mulata Daïquiri cocktail (Crème du Cacao brown and white, aged rum, simple syrup and lime juice).