T'maro Cacao Nib Liqueur is a single-origin, spirit-based cacao liqueur sweetened only with dates, bottled at 30% ABV in a 375ml bottle. It was created by chef Elizabeth Falkner and spirits veteran Heather Freyer.
The cacao nibs come from the Camino Verde farm in Ecuador, supplied by Dandelion Chocolate in San Francisco, and T'maro uses dates rather than refined sugar for sweetness, giving the liqueur a natural, rounded richness.
The result is earthy and deep, with roasted chocolate, tobacco and a cognac-like warmth, evoking desert nights and a campfire.
It is delicious sipped neat after dinner, and it shines in coffee cocktails such as a carajillo or an espresso martini.
For chocolate lovers and home bartenders, it is a beautifully crafted liqueur and a thoughtful gift.
Tasting Notes
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Nose: Roasted chocolate and tobacco.
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Palate: Earthy cacao with a cognac-like warmth and date sweetness.
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Finish: Smoky and lingering.
Specifications
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Producer: T'maro, California
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Style: Cacao nib liqueur, sweetened with dates
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Cacao: Single-origin nibs from Camino Verde farm, Ecuador
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ABV: 30%
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Origin: California, United States
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Size: 375ml
How to Enjoy It
Sip T'maro neat or over a single ice cube as an after-dinner treat. Stir it with fresh espresso and amaro for a carajillo-style drink, shake it into an espresso martini, or add a splash to hot chocolate or coffee. Pair it with dark chocolate, churros or vanilla ice cream. Because it is sweetened with dates rather than syrup, it is less cloying than many chocolate liqueurs, so a small measure goes a long way. Try a splash over affogato, stir a little into a Black Manhattan in place of some of the amaro, or simply pour it into a small tulip glass at room temperature to let the roasted cacao and tobacco notes open. Keep the bottle tightly closed in a cool, dark place after opening, and enjoy it within a few months for the freshest cacao character.
Frequently Asked Questions
What is T'maro sweetened with?
Dates, rather than refined sugar.
Where does the cacao come from?
Single-origin nibs from the Camino Verde farm in Ecuador, supplied by Dandelion Chocolate in San Francisco.
How strong is it?
It is bottled at 30% ABV.
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