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