Review – Mozart Dry Chocolate Spirit
I have no idea whether Wolfgang Amadeus Mozart liked chocolate, nor alcohol for that matter, but if he did I am sure he would have been proud to learn that in his hometown of Salzburg there is a company that pays homage to the great man by using his name on their chocolate spirits. The Mozart distillery produces a range of products including a white, milk and dark chocolate cream liqueur, chocolate bitters and uniquely, a dry chocolate spirit. Mozart Dry Chcocolate Spirit is distilled from pure chocolate macerated in neutral alcohol in barrels for two months. Both West African Forastero and Caribbean Trinitario beans are used, and vanilla is the only other flavour. Containibg 0g/L of residual sugar, this is an exceptionally dry spirit where chocolate is king.
Nose: A delightfully pure aroma of cacao greets the nose and gives the first hint of this spirits quality. A hint of vanilla adds a subtle complexity whilst an intriguing tropical aroma reminiscent of the finest potato vodkas rounds things out.
Neat: This is indeed bone dry and as such remarkably refreshing considering the deep flavours it contains. Once again cacao is unsurprisingly the star of the show, with vanilla barely perceptible. Just the right amount of bite from the alcohol livens up the earthy chocolate palate which seems to round out as it lingers in your tongue for a very respectably lengthy finish.
Mixing: Chocolate is a surprisingly uncommonly encountered flavour in ‘quality’ cocktail bars, perhaps because it is too often associated with sickly sweet creamy concoctions that are best avoided. This spirit shows however that chocolate need not be reserved for such libations (although a cheeky Brandy Alexander is no bad thing), and in fact it makes for an interesting and versatile ingredient. Indeed so dry is this spirit, that it is advisable to have a jar of sugar syrup to hand to offer a little balance according to your own taste preferences, something that is far preferable to having it too sweet. Cocktails such as the signature Cappuchini (recipe below) and Mulata Daiquiri (use in place of both creme de cacao and up the sugar syrup) are obvious choices and demonstrates some classic flavour pairings. Flavour combinations don’t get much simpler than chocolate and mint, and thus the Chocolate Julep No. 2 is a great way to showcase the depth of flavour in this product. Those looking for a more advanced (for the palate at least) libation will be well served by the complex Monsieur Lecroix, or my personal favourite the Negroni-inspired Tabula Rasa.
Signature Cocktail – Cappuchini
45ml Mozart Dry, 25ml Coffee Liqueur, 30ml Espresso
Shake ingredients with ice and strain into a chilled glass. Garnish with whole coffee beans.
Mozart Dry Chocolate Spirit is a unique and versatile cocktail ingredient that delivers a bone dry cacao hit. Whilst it does need a little sugar to bring out the full depth of flavour, it proves to be an excellent performer in a range of cocktails, making it a fantastic choice for every cocktail enthusiast.
Mozart Dry Chocolate Spirit is available to buy from Master of Malt.
★: Terrible, only drink for a dare.
★★: Meh, not undrinkable but best left alone.
★★★: Reasonable, middle of the road.
★★★★: Tasty stuff, well worth seeking out.
★★★★★: Incredible, booze doesn’t get better than this. You need a bottle in your life.