Chambord Liqueur

Wow, that's a substantial cap! I initially thought it was two separate parts. From a distance, it appears to be a fancy liqueur, but upon closer inspection, it doesn't seem particularly noteworthy. However, Cointreau and Chartreuse also have a modest appearance, so I won't judge it solely on that. I've heard this is a good raspberry liqueur and a popular choice for mixing, but I'm not entirely sure what makes a raspberry liqueur 'good' for that purpose. It's tricky because for spirits other than liqueurs, I often find that those intended for mixing are a step above those that are undrinkable (to be clear, being barely drinkable and being a good mixer are distinct concepts – mixing often requires bold flavors that are skillfully executed and add unique character, so I'm not equating mixers with cheap spirits). Liqueurs aren't really my area of expertise, though. The main challenge is that I have no clue how most people utilize raspberry liqueur. What I'm getting at is that my initial purchase of raspberry liqueur was for making raspberry buttercream chocolates as a Christmas gift for my mother. If you're picturing a scene with soft, vibrant colors and sparkles without fizz, you've got it right. Consequently, I don't really see this as something meant for sipping, especially since I tend to associate baking/confectionery liqueurs with being inexpensive (seriously, when a recipe calls for cups of liquor, how much are you willing to spend on it?). This puts me in a bit of a bind: trying to evaluate something intended for uses I'm unfamiliar with, perhaps even baking/confections, when I'm most accustomed to rating spirits meant for slow sipping and savoring. Perhaps it makes an amazing cocktail X? Maybe it's not the ideal choice for cocktail Y? What does that signify? The first time I encountered a recipe stating 'this sauce is subpar on its own, but excellent with the pork,' I was perplexed. Does this mean I should award it top marks for excelling in X, or a moderate score for being adequate in Y? With most spirits, I assume they'll be sipped by someone with a discerning palate. With liqueurs and some spirits particularly suited for mixing, I attempt to consider both their sipping and mixing qualities. However, in this instance, I don't even grasp its mixing identity! Nose: The only other framboise I have on hand currently is Chateau Monet, which a neighbor gave me when she relocated because she couldn't afford her cancer medication costs. Seriously, that took a somber turn quickly, but I feel she should be remembered, regardless of whether she survived that relapse. So, Chateau Monet is an obscure liqueur I struggled to find a price for until recently. It's also bottled at a lower alcohol content. In comparison, the nose... hold on, am I actually starting to discuss the nose? Let me perform the review equivalent of breaking the fourth wall and restart the nose section. Nose: Chateau Monet presents a much sweeter aroma, reminiscent of raspberry and strawberry gummy candies, or actually, Welch's strawberry fruit snacks. In contrast, Chambord is more bitter and richer. The difference is quite striking. I detect more of that raspberry seed aroma, bordering on pomegranate. I'm uncertain if that's a positive attribute or if I simply associate it strongly from drinking red wine, leading me to accept it as natural. There's also a malty note with a hint of chocolate. Strangely, even after several independent sniffs, it consistently reminds me of those Easter-shaped malted milk balls rather than typical Whoppers. This is a more complex aroma, and I must admit I prefer it. Palate: This is not what I anticipated. It's thinner than expected, and the malty Easter egg candy notes are much more prominent, including a significant milk chocolate presence. The raspberry flavor is present, with the oiliness of the seeds being the most noticeable component, but it recedes somewhat. I found it enjoyable, but I question how authentically raspberry it tastes, especially since I recently deducted points from some coffee liqueurs for tasting like chocolate instead of coffee. Malted milk and chocolate in place of raspberry seems far less justifiable. Subtle mushroom notes gradually emerge. Finish: Sweet, with some powdered sugar, a trace of malty milk remnants with just that thin coating of chocolate after you've consumed the rest. The faintest hint of raspberry, characterized by oily seeds and accompanied by a vague floral hint of apricot. Somehow, the sweetness intensifies towards the end. Fleeting mushroom notes occasionally linger. This is an acceptable finish, but not one I favor. I'm genuinely let down by Chambord. I had high expectations, but this aging bottle of Chateau Monet tastes more like raspberry to me. In a final quick side-by-side tasting, this is sweeter yet thinner. It possesses a more enduring bitterness, but the maltiness really shines through. Chateau Monet proclaims 'fruit!', whereas this one hesitates. I would definitely bring this out during the holidays, but otherwise, I'd likely opt for Chateau Monet, honestly. As I strongly implied earlier, there might be some bias at play, but I'm honestly unsure of its direction. Certainly, I'd like to believe my former neighbor is doing well, but she never struck me as someone with a refined palate, and Chateau Monet's bottle design seems to be imitating Chambord, Crown Royal, and possibly Godiva simultaneously. Nevertheless, these two share the same proof, and Chateau Monet is less expensive, so the next time I deplete my supply of (non-baking/confection) framboise, I'll likely look into a bottle of Chateau Monet. Frankly, though, neither is a particularly good liqueur. A splash here or there, perhaps, but if I desire genuine flavor, I'd opt for something with more character, like Chartreuse Green or Pierre Ferrand Dry Curacao. I've sampled a few cocktails with this, but none were impressive. After that, I felt I was entering the realm of 'X cocktail but with Chambord!', so I ceased my search. Only one yielded results that were slightly better than Chambord on its own (see the following paragraph). Aside from literally mixing it with chocolate (which I did try with a chocolate liqueur), I didn't discover any cocktail that felt like a compelling use for this raspberry-blackberry-plus-malted-milk-ball liqueur. Now, to be fair to Chambord, mixing it with an imitation chocolate liqueur resulted in a better outcome than either component alone. It wasn't exceptional, but it seemed suitable for dessert. Do I truly envision this becoming a common beverage that I or anyone else would frequently desire? No, not really. It's somewhat entertaining but quickly becomes tiresome. I also compared the chocolate-framboise cocktail with a version using Chateau Monet. I found that it required significantly less chocolate liqueur to achieve a balanced flavor with Chambord compared to Chateau Monet. Chambord produced a more subtle yet somewhat more intricate drink with notes of chocolate, malt, raspberry, and blackberry. Essentially, the chocolate liqueur masked the peculiar malted milk ball essence inherent in Chambord. On a complete tangent, I recently read that the initial Bailey's formula included something akin to Swiss-Miss-style malted milk chocolate. Having tasted this, I'm glad that modern Bailey's doesn't have that profile. Returning to the subject at hand, Chateau Monet offered a clearer raspberry flavor in the cocktail, but it also exhibited more pronounced sweetness, including confectioner's sugar. If I were seeking an authentic chocolate-raspberry experience, I would still definitively choose Chateau Monet, provided I could tolerate the confectioner's sugar (in that respect, Chateau Monet unfortunately faces a similar quandary to Kahlua). The reality is that, at best, I only mildly favor the Chambord version. And generally speaking, Chambord is peculiar and lacks a clear purpose. When combined with vodka, the Chambord cocktail showcases more of its authentic character. The thing is, I can understand why someone might enjoy this cocktail when told it's raspberry plus chocolate (assuming they could overlook the blackberry and malt notes) because it's quite well-balanced and cohesive. However, knowing how it's made, I can't fully appreciate it in that way. The Chateau Monet cocktail with vodka, conversely, requires a substantial amount of vodka to reduce its sweetness and viscosity. The vodka truly becomes apparent, and while it does genuinely taste more like a chocolate raspberry cocktail (and the confectioner's sugar is even diminished), I can see how its more assertive flavors might deter some individuals. I'd consider it nearly a tie between the two if I weren't aware of the composition of the Chambord one, but I would lean towards the Chambord option if I were unaware due to the complete absence of confectioner's sugar. Even knowing that, I do slightly prefer the Chambord cocktail, but the cocktail itself is, at best, a 14. It gives me a bit of a camping food vibe, like jelly sandwiches and s'mores. Strange. I did try the cocktail with actual chocolate liqueur, and I wasn't surprised when the resulting texture resembled gorilla snot. It did taste quite good, though! Not enough to make me want to drink gorilla snot, however. Therefore, the highest rating I could assign to anything I made with Chambord is a 14. It's not actively unpleasant and it's somewhat amusing, so I can't see it scoring below a 10. I might give its one successful cocktail a high 13. So the liqueur itself is at best a 12. I'll give it a gentleman's C, a 12, and kindly request that it not appear on my doorstep again. Farewell. (Note: the majority of my bottle remains full, so unless I can offload it, it will undoubtedly continue to grace my doorstep)

Appearance: Deep reddish-brown. Quite similar to the color of some Dalmore whiskies or aged bourbons. Aroma: Blackberries, raspberries. There's a slightly artificial and overly sweet note lurking beneath the surface. Flavor and Texture: Less intense than I expected - much less so. Notes of leathery cherry and red berries with vanilla in the background (the official tasting notes are spot on). Insanely easy to drink (it's only 16.5% alcohol, which barely registers for me). Sweet, vaguely herbal and sugary, but not overwhelmingly so. You can use this in cocktails, but honestly, it's too mild to make a significant impact. If you need a berry flavor in a cocktail, opt for a quality cassis like Gabriel Boudier, a (real) Grenadine, or a cherry syrup. The best application for this is for those occasions when a mild-mannered relative visits who doesn't usually drink but wants to be polite and accept a liqueur. Offer them an ounce of this over crushed ice, and they'll likely ask for more. "Good": 84/100 (3.75 stars)

There's a subtle chemical aroma, similar to chlorine. It's not overwhelmingly unpleasant, but it's noticeable. Considering my past experience at Godiva, it smells like the filling of a double chocolate raspberry truffle, and I suspect it would pair well with Godiva dark chocolate liqueur... The flavor is sweeter than the aroma suggests, but it lacks depth or distinction. The sweetness is strong initially but fades quickly, leaving an impression akin to weak raspberry tea mixed with a touch of cherry cough syrup. For a product advertised as 'all natural', it has an abundance of artificial-tasting notes. Everything dissipates rapidly at the conclusion, even the sweetness, resulting in a jam-like undertone and a sense of mild dissatisfaction. While not entirely disagreeable (especially for cocktails), superior liqueurs are available for under $35 that serve a similar purpose.

A change of pace tonight as my wife works on presents and I'm assisting by serving her (and myself) some cordial while staying out of the way. Imagine pressing raspberries and blueberries together, adding white sugar, and then putting the resulting juices into a leather pouch – that's the scent profile. It's like concentrated, sweetened fruit juice. Notes of black cherry, blueberry port (similar to a local Blueberry Port), with a hint of vanilla. A sugary, fruity finish with a touch of dry, woody character. If you enjoy berry flavors and prefer sweet beverages, this liqueur is an excellent choice. Enjoy it straight or on ice. Consider adding it to peanut butter whiskey for a PB&J vibe. Perfect for Christmas or any occasion as an after-dinner indulgence. [Tasted: 12/16/19]

This liqueur was highly sought after in the early 2000s. I use it for Brambles and find it superior to lesser quality Creme de Mure. It has a round flavor profile with notes of berries, vanilla, blackberry, and raspberry.

On its own, it definitely resembles the filling of a raspberry truffle. I enjoy it with champagne as a twist on a kir royale or in place of sweet vermouth in a Manhattan.