Rosemont Tio Meo is a roasted chocolate and espresso liqueur. This creation is the result of a collaboration with Franck Dury Pavet, pastry chef and chocolatier and founder of Chocolat Dicitte, one of Montreal's most renowned chocolate shops.
This expression relies on premium ingredients. Cocoa hulls (the shell of the cocoa beans obtained after roasting) macerate for three months in molasses rum from the Montreal Distillery. The macerate is then distilled in a Charente still. The distillate then benefits from a 3-month maturation in vats. During this rest, espresso coffee and Monarda are added.
Monarda is a flower native to North America. It is cultivated as an ornamental and condiment plant for its leaves and flowers.
