Cocoa beans from Madagascar are soaked in Jean-Paul Metté's Spiritueux d'Alsace Cacao, filtered and sweetened to produce this aromatic liqueur. Tasting notes by Hervé Schmitt The liqueur has a beautiful amber colour and again reveals this aromatic purity; the cocoa reveals itself with finesse and a sugary, delicate touch. The palate is a symphony. The liqueur has a light sweetness that blends well with the bitterness and freshness. A real pleasure for the palate. Hervé Schmitt, sommelier at the gourmet restaurant Le Relais de la Poste in Wantzenau, is one of the most distinguished sommeliers in France. Numerous awards, such as best young sommelier of Alsace 2005 or second best sommelier of France 2008, testify to his outstanding expertise.
| Allergens | Contains sulfur |
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| Residual sweetness | □□□□□ |
| Drinking temperature | 18° |
| Manufacturer | Jean-Paul Metté, 9 rue des Tanneurs, 68150 Ribeauville, France |
