Mozart White Chocolate Vanilla Cream Liqueur is a premium white chocolate-flavoured cream liqueur made the city of Salzburg, Austria, the birthplace of the great composer himself. It is made with 100% all-natural ingredients. There range also includes a Dark Chocolate and a Chocolate Cream Liqueur.
The Mozart Distillery 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 White Chocolate Vanilla Cream Liqueur is made from a blend cocoa butter is added to skimmed fresh cream, creating a lower fat content and a longer shelf-life. To this is added real Bourbon vanilla macerated in fine beet sugar distillate and granulated sugar. Using a cutting-edge process, the macerate is melted together with the granulated sugar, caramel, cream and the middle cut of the distillate to create the finished product. This manufacturing process means that this cream liqueur has 60 percent less fat and significantly less alcohol (only 15 percent) than Irish creams.