Bourbon Barrel Coffee Liqueur bottles the euphoria of a sunrise walk along the beach sipping your favorite cup of coffee. A symmetry of Soul Grind Ethiopian espresso grounds, small batch crafted with Jettywave Vodka and aged in Jettywave Bourbon oak casks. House-made farmers market nectarine syrup, vanilla beans, cacao nibs, shitake mushrooms, and orange peel. A true balance of love of the craft between us and our neighbors at Soul Grind Coffee Roasters.
 
Recipe/Approach:
Inspired by the nuanced flavors revealed in the roasting of coffee beans, this liqueur was crafted to uncover those hidden notes and balance them with the character of our spirits. Layers of citrus, stone fruit, and cacao emerge to complement the density of the coffee. Our bourbon-barrel aging process gracefully transitions bitter Ethiopian Coffee beans into a rested respite. As the liqueur mingles with toasted and bourbon infused oak, new flavors unfold. Vanilla, caramel, mocha, and a quiet complexity that elevates the simple beans into something refined.
 
Tasting Notes:
Bright pops of orange and apricot, express themselves in the aroma of this indulgent dark chocolate mixture. Whole vanilla beans, cacao nibs, and freshly shaved nutmeg weave together, for an epic roasted blend. This Coffee Liqueur reminds us of the salinity of the air, and the umami taste and smell of the crashing waves at Linda Mar where Soul Grind roasts and serves its coffee. Our coffee Liqueur tastes like your favorite coffee order, crafted just how you like it.
 
Aroma:
On the nose, this coffee liqueur evokes the warmth of a morning pot just beginning to brew. Comforting and familiar. It’s like stepping into Soul Grind after an early beach walk, where rich coffee aromas fill the air. Potent roasted coffee leads, followed by subtle layers of mocha and vanilla, with quiet accents of orange peel and cinnamon. An earthy depth grounds the aroma, warm, inviting, and grounding.

Makers Notes: “As an everyday coffee drinker, I was super excited to put some of my favorite flavors together in this blend. I love this in an espresso martini, or on my favorite ice cream for an easy affogato-style dessert.” - Tanya Slye, Co-Founder