The first thought that comes to mind when tasting this chocolate spirit is that of a very fine chocolate, in fact i`m transported back to childhood, to those x-mas dinners where the best chocolate was served and as soon as you opened the box the fragrance teased you with tempting promises.
Its that same fragrance hitting me now – its just that i`m not holding a chocolate-box in front of me but a bottle. The nose is exquisite.
Mozart Dry is made by Mozart Distillerie who has since the year 1954 produced Austrian spirits in Salzburg (where Mozart was born) and has specialized in chocolate spirits for the past 30 years. The products are made with cocoa macerate â€“ made of two types of Forastero and Trinitario cocoa that is specially produced for the Mozart Distillerie.
This blend of fine cocoa beans is mixed with high-proof alcohol and then stored for 2 months in barrels and during this time the cocoa becomes completely sedimented and the end result is a clear cocoa-macerate which finally is skimmed.
There`s a different stage in the production of this spirit that is unlike any other i`ve ever heard of: The content of each bottle of Mozart spirit is soundmilled for 24 hours with Mozartâ€™s music during the final storage before bottling..
This is because thereÂ´s a belief â€“ and scientific research has actually been done by a Japanese scientist M. Emoto – that liquids are able to store information. And therefore special loudspeakers are actually fixed at the large stainless steel tanks so that the contents of the tanks is thoroughly exposed to the musical vibrations of MozartÂ´s music! – believe it or not, marketing thing or not, the end result is in any case fantastic.
If you want to read more in detail about the sound milling of this spirit you may continue here.
The Mozart Distillerie has before this latest clear liqueur also made Mozart Black, White, Gold and AmadÃ© ChocOrange.
Mozart clear chocolate spirit is made by all natural ingredients and is as the name says quite on the dry side, very pleasant with a hint of bitterness. Its strongly chocolate flavoured – but it`s not the common milk-chocolate, this is raw bitter dark real cocoa.
There are basically three different types of chocolate liqueurs:
1. Original chocolate liqueurs â€“ these are produced with genuine chocolate.
2. Chocolate flavoured cream liqueurs â€“ using natural or artificial aromas that are added to cream liqueurs.
3. Cocoa extract liqueurs â€“ These are traditionally produced in France and are called â€œCrÃ¨me de Cacaoâ€ even though they do not contain any cream.The word â€CrÃ©meâ€ in this case only signifies a high sugar content.
What Mozart distillerie is actually doing is distilling chocolate..and thus its not a liqueur but a chocolate spirit.
In the recipe book i received thereÂ´s a drink that picked my interest, it’s a take on the Negroni, one of my favorite cocktails and of course i had to try it.
TABULA RASA (Created by Klaus St Rainer â€“ Schumann`s bar)
30 ml Mozart Dry
20 ml Campari
20 ml Carpano Antica Formula
Build in glass and garnish with an orange zest.
As i don`t have the Antica Formula it`s of course not sold here, i had to use my Martini Rosso instead. Not the same thing but as the Rosso is commonly used in negronis its my best bet.
After trying this chocolate Negroni all i can say is that its bloody tasty and i strongly believe that a great part of why its so tasty is that this spirit is dry and just a bit bittersweet and made with this real high quality dark chocolate with a high cocoa content.
This is more like a xocolatl Negroni – think dark, raw, bitter, dry and crisp with just a hint of sweetness and well, i could easily imbibe more than one. Dipping the nose into the glass when its finished is even that a pleasure, the aromas of orange peel, exquisite dark chocolate and campari is making me dizzy.
Mozart Dry is a win. Not sure about the price though, with these kind of high quality real ingredients and made the way its made with music and all it cannot be that cheap. One thing for sure, this one is staying in my bar as a staple.