THIS RECIPE DATES BACK TO 1696

The true origin of Concerto remains shrouded in mystery though many attribute its origins to a group of monks with exceptional taste. Our production follows the traditional method said to have originated in a mountain monastery. The barley and espresso coffee are oven roasted with acacia wood for a maximum of 28 minutes, then mixed with 15 botanicals. The gentle sweetness brings out notes of liquorice, barley, dark chocolate and vanilla.

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