All Mozart chocolate liqueurs have one thing in common: They are made from natural ingredients that everybody knows and almost everybody likes. Cocoa, sugar and vanilla are the basis for an elaborate procedure which even in this day and age involves a whole host of different steps. The core process of the manufacture is the cold maceration of cocoa and vanilla. To maintain the high quality of the liqueurs and distillates, the most important ingredients are time, experience and a great deal of passion. In the end their unique taste results from strictly defi ned processing temperatures and an ingenious method of mixing the ingredients.
Many steps and quality controls are required from the delivery of the ingredients until the bottles are wrapped and ready for dispatch. A series of prestigious international awards show that we are on the right track. Good to know that after you have received our products, you are also part of this process up to when the consumer enjoys the drink!