The duo of Tom Baker and Phillip Moore have developed a bespoke method of distilling coffee at their Distillery Botanica, located at Erina, near Gosford in Sydney. Sourcing from Glee Coffee Roasters nearby the distillery has been key to the quality of the final product. ”Working with the local roaster we can talk to them about what's working, different flavour profiles, how dark we want the roast. So having a local supplier really helps,” says Baker, whose also the creator and distiller.
The liqueur employs the cold drip method of brewing coffee. “We find it gives a richer and sweeter flavour and keeps its integrity,” explains Baker. "The control of oxygen (“the enemy of good coffee”) is fundamental to the process. From the day the coffee is roasted, it comes straight to the distillery. It’s then ground and goes straight into a water and alcohol bath that has all the oxygen removed using nitrogen,” says Baker. “It’s quite involved, but the result of getting all the oxygen out of it means you never get a stale coffee flavour.”
Tasting note: [BATCH 005 tasted] Opaque deep burnt umber colour with sienna brown edges shows some viscosity. Top note is just-opened-coffee-bag-fresh over heavier aromas of cocoa and cafe creme. After several minutes in the glass the vibrancy drops a notch and the aroma shifts towards bitter dark chocolate. Creamy textured, light to medium bodied palate presents with rich mocha, vanilla and dark chocolate flavours rounded off by a very gently bitter finish to balance. Semi sweet coffee and caramel aftertaste. A judiciously poised and authentic addition to the genre.
700mL | Alc/Vol 25%