All the typicity of Belgian chocolate
This light and non-creamy liqueur conveys all the aromatic and gustatory originality of real Belgian chocolate. Biercée's Noir d’Ivoire is the delicious result of a 100% natural distillation of two types of cocoa, both from the Ivory Coast.
The first type of cocoa is distilled raw while the second one is roasted before being distilled. The result is a remarkable, harmonious and smooth liqueur, free from any artificial flavouring or colourant.
To fully enjoy Biercée's Noir d’Ivoire, serve it straight out of the fridge. Preferably use a 'tulip' glass and let your nose be carried away by its subtle aromatic range.
Those with a passion for sweetness can drink it neat, as part of a café gourmand, or in a dessert. For instance, to add a touch of originality to a home-made tiramisu. To impress your friends, just replace the almond liqueur (Amaretto) in your tiramisu with Biercée's Noir d’Ivoire liqueur. Originality and success guaranteed!
A TALENTED MASTER DISTILLER
A passion for taste above all
Working for and at the Biercée Distillery is, first and foremost, a story of passion. Many nature-lovers cooperate and are involved in everything from the cultivation and promotion of a region and its fruit to enjoying our fine spirits: sometimes tree growers, pickers, wine growers and brewers, and always Master Distillers.
It's this love of nature that leads to a passion for taste..
And it's this passion for taste and excellence that has always stimulated and continues to stimulate the talent of Biercée's Master Distillers. Since 1946, three great Master Distillers have passed on their passion and extraordinary know-how in our distillery.
From the highly rigorous selection of fruit, flowers and herbs, to the meticulous control of their maceration or fermentation in thermo-regulated vats, the perfect mastery of the art of distillation in stills, and right up to the careful ageing of our spirits, our Master Distiller uncompromisingly follows his passion for taste and the rules of the art of traditional distillation.
It's his passion, his talent and his know-how that allow him to patiently extract and delicately concentrate the best of nature.
Among the numerous tools required to elaborate our eaux-de-vie, gins and liqueurs, the Master Distiller's nose and palate are, without a doubt, the most important. Skilfully and continuously developed over the years, they are what allow the distiller to assess the aromas and flavours when he systematically tastes every distillate arriving in the heart of our stills, and thus guarantee the consistent quality of our products.
Being a Master Distiller at the Biercée Distillery is much more than a profession, it’s a way of life.