Mozart Dry Chocolate Spirit is a white spirit made from chocolate macerate. This is therefore basically a vodka with lots of chocolate-y flavours and aromas. It was launched in 2009.
The Mozart Distillerie was founded in 1954 and has built a reputation for producing high quality chocolate liqueurs and are the go to chocolate liqueur for barmen and many cocktail recipes around the world. The current Master distiller and chocolatier is Dietmar Fadinger.
The high reputation of Mozart Liqueurs is the result of the combination of completely natural, excellent quality products and Mozart’s special manufacturing process. The base product for all of the chocolate liqueurs is a cacao macerate. A specially selected, bespoke blend of two special cacao beans from West Africa, Forastero and Trinitario beans, is macerated in beet sugar alcohol for 2 months in oak barrels. During the maceration process, apparently the distillery plays Mozart to the macerating beans to help break them down, a process they call soundmilling (loud and low notes, a little like ultrasound. This helps break the beans down. Some of the macerate is used as is, some is re-distilled. There is an interesting, if a little dated, video about Mozart Distillerie here which explains the process a little more. Fine Bourbon Vanilla from Madagascar is also macerated for use in the liqueur blends.
Mozart Dry Chocolate Spirit is made from a macerate of chocolate. As far as I understand cocoa (two types, Forastero and Trinitario) and vanilla is macerated in spirit and redistilled into a clear white spirit. This is a dry spirit with chocolate-y flavours and aromas. Perfect as a base for chocolate based cocktail and in punches.
Mozart Dry Chocolate Spirit is perfect as a base for chocolate- based cocktail and in punches. It is also good serve cold or over ice.