Tempus Fugit Spirits Cr?me de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Cr?me de Cacao was cacao from Venezuela while the best source of vanilla was from Mexico, so it was important that these two ingredients be specifically sourced to reproduce the best quality of Cr?me de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Cr?me de Cacao a medium brown.