Vedrenne Liqueur de Cacao Noir (Dark Cocoa) 25% 700ml

Brand: Vedrenne

Release Name: Liqueur de Cacao Noir (Dark Cocoa Liqueur)

Spirit Style / Type: French Fruit/Flavour Liqueur (Crème de Cacao — Dark)

Composition: Cocoa Bean Alcoholate (Obtained by Still Distillation), Sugar, Neutral Spirit

Age: Non-Vintage

Volume: 700ml Bottle (Also Available in 500ml)

Alc / Vol (%): 25.0%

Country: France

Region: Burgundy (Nuits-Saint-Georges)

Production Method: Cocoa Bean Alcoholate Obtained Through Still Distillation

Limited Edition: No (Vedrenne's Standing Liqueur de Cacao Noir Release, Part of a Range of Over 30 Cocktail Liqueurs)

Award Winner: Not independently confirmed with a specific competition score for this exact product — Vedrenne as a house receives numerous medals annually across its wider liqueur range, particularly for its SUPERCASSIS Crème de Cassis

Vedrenne has been making liqueurs since 1923 in Nuits-Saint-Georges, in the heart of Burgundy, initially winning recognition for the outstanding quality of its Crèmes de Cassis and fruit liqueurs. Now widely regarded as the third leading French producer of fruit and cocktail liqueurs, and the leader in the upmarket segment for bartenders, mixologists and connoisseurs, Vedrenne combines over a century of expertise with modern processing techniques across a wide range spanning liqueurs, aperitifs, fortified wines, fruit eaux de vie and syrups. The brand operates a museum devoted to Cassis at its main production site, alongside a smaller, more experimental distillery in the Dordogne/Périgord region, and its liqueurs receive numerous international awards each year for exceptional quality.

Vedrenne's Crème de Cacao Noir is made from a genuine cocoa bean alcoholate — the flavour extracted through distillation in stills rather than simple sweetened flavouring, giving it real depth and a more authentic roasted cocoa character than mass-produced alternatives. As one of over 30 cocktail liqueurs Vedrenne produces beyond its classic fruit range, all held to the same standard of excellence that first built the house's reputation with Crème de Cassis in 1923, it reflects genuine technical craft applied to a category too often filled with artificial chocolate syrups. It's a genuinely versatile bar essential — bountiful, chocolatey notes ready to add real depth to cocktails, hot drinks like spiked hot chocolate, and desserts alike. Vedrenne also produces a Cacao Blanc (white cocoa) sibling with the same cocoa bean base but a clear, colourless appearance, giving bartenders the option to add chocolate character to a drink without darkening its colour — a genuinely useful pairing for anyone building out a serious cocktail programme.