Acan is the world’s first single origin chocolate liqueur. It is the result of a rigorous culinary exercise, combining the terroir of Dak Lak, Vietnam with the craftsmanship of expert farmer-fermentors and a chocolate maker.
Beginning its journey on the tree, cacao is fermented then roasted to produce smooth, fruity chocolate notes and a honey and smoke finish.
Five thousand years ago, Theobrama (Food of the Gods) arrived to the Maya as a divine gift, and they name it KaKaWa. It has been worshipped, traded as currency, eaten and drunk ever since.