Barrel aged cocoa macerate is the base for Mozart Chocolate Bitters. Forastero and Trinitario cocoa from West Africa are macerated in a fine sugar cane alcohol from South Africa. Further ingredients are extracts from spices like nutmeg and cloves as well as vanilla.
Cocoa macerate is aged for a few months in oak barrels and then blended with extracts from spices. These spices are also steeped in fine sugar cane alcohol. After blending we store again using a special system to concentrate even more and harmonize all ingredients. This result in an intense taste of all components.