The firm has successfully developed a brand based around Wolfgang Amadeus Mozart, who was born in Salzburg, which emphasises the blending of different elements that make up a liqueur in a similar way to the different parts of a work of music. The firm claims that the Andante from Mozart’s String Quartet No. 2 in D major, K. 155 (K. 134a) is played into each batch approximately 380 times (during a 24-hour period) as part of the manufacturing process, which they describe as “soundmilling”. In addition, ultrasound is used in order to pulverise the cocoa and achieve a smoother consistency in the finished product.

Distinctive packaging has been developed using short, round, bottles that contrast with the tall bottles often used for alcoholic beverages and enable the liqueur to be double-stacked on the shelf in a retail outlet, allowing more product to be displayed in the same shelf space.