Abstract: A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi)) water to the steamed cacao beans followed by alcohol fermentation. Between the step (3) of milling and dipping the cacao beans and the step (4) of the alcohol fermentation, it is also possible to prepare the starter step (3-1) wherein (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water are added to the steamed cacao beans to promote the proliferation of the yeast.