Mozart Black shows notes of dark chocolate, vanilla, & caramel, as well as smoky & tartly notes of cocoa. Bitter sweet, long-lasting finish. The used cocoa is a special blend of the types Forastero (West Africa) & Trinitario (Caribbean). The vanilla used is real Bourbon vanilla from Madagascar. Mozart Black contains cocoa macerate, vanilla macerate, & sugar cane distillate. The cocoa & Bourbon vanilla are macerated for 30 days in sugar cane distillate. A certain part of the cocoa macerate is kept in oak barrels for two years to round of the taste. With chocolate spirits it is essential to macerate instead of conching as it takes a long time to extract the aromas.