Giffard Cacao (White) (700 ml)

When pharmacist Émile Giffard founded his Avrillé house in 1885, he applied a chemist's discipline to flavour extraction — isolating botanical essences rather than masking them with sugar. That founding logic governs every batch of Cacao Blanc produced today at the Loire Valley facility, where the neutral sugar-beet spirit base is macerated with white cacao to capture the ingredient's aromatic core: cocoa butter, cream, and faint floral aldehydes, without the roasted bitterness of dark variants. Maceration is conducted in temperature- and oxygen-controlled conditions, preserving the pale, translucent character that distinguishes white cacao liqueur from its brown counterparts. No wood aging is applied; the liqueur is assembled, filtered, and bottled at standard liqueur ABV, keeping the profile clean and ingredient-forward. The sugar-beet sweetener is calibrated to support rather than overwhelm the cacao's natural fat-soluble aromatics. What sets this expression apart within the white cacao category is Giffard's pharmaceutical insistence on true-to-source fidelity — the result reads as cacao cream rather than confected chocolate syrup. Consistent across batches as a non-vintage blend, it is ready to use immediately and designed for long shelf stability once opened.