Award-winning Distillery Botanica has brought back its decadent chocolate liqueur just in time for Easter, after over a decade since its original release – Koko Noir.
Distillery Botanica master distiller, Philip Moore, first launched Koko Noir, made with 100 per cent cocoa beans, in 2014. The 2025 version of the handmade chocolate liqueur is as full flavoured as the original, made with 100 per cent cocoa nibs – freshly grown, fermented and roasted in Vanuatu – and gently cold infused through an all-natural process into a delicious spirit.
The result is lingering chocolate flavours with a ripe stone fruit character, integrated with balanced classic dark chocolate notes in a 500ml bottle.
Distillery Botanica first opened its doors in 2007, as the sixteenth commercial small scale gin producer in Australia, and today produces a range of gins and liqueurs including the acclaimed Moore’s Dry Gin, Blood Orange Gin, Distiller’s Cut Juniper Gin, two-time IWSC gold medal winning Lemon Myrtle Liqueur, Raspberry Liqueur, Vodka, Terrigal Rum, and Moore’s Pearl Crush gin.
The Koko Noir chocolate liqueur will be available to taste and buy from Distillery Botanica’s cellar door at Erina on New South Wales’ Central Coast from 9 April, for $65.00.
