Over 30,000 5 star reviews!
On orders over £99
The lowest prices on your favourite spirits!
Trusted by businesses worldwide
Get a response within seconds
Select Express Delivery at the checkout!
1000s of samples available
Fancy a cup of joe? How about a cup of NOLA Coffee Liqueur from St George Spirits in California? This massively flavoursome liqueur was inspired by the rich, luscious coffee that New Orleans is known world-wide for. The St George distillers use Yirgacheffe coffee beans, roasted to perfection and ground using their grain mill, as well as French chicory root, Madagascan vanilla and organic cane sugar to create their NOLA Coffee Liqueur. Their cold-infusion method captures all the bold, fruity, elegant flavours from the beans, whilst keeping any astringency to a minimum. Whether you're enjoying it neat, using it as a cocktail ingredient or simply splashing it over ice-cream, it's absolutely, absurdly delicious.
Espresso, dates, Dundee cake, blueberry and a herbal, slightly pepperminty floral note. Rich and quite savoury, balanced with cane sugar and treacle notes. Increasingly chocolatey.
Rich coffee cake with coffee beans as well as roasted notes, more dates, treacle and dark chocolate.
Very long, rich and earthy. Both slightly sweet and slightly bittersweet. More please!
It's hard to know which notes come from which element here as the sweet, fruity Yirgacheffe coffee clearly sings through, but is supported so well by the bitter coffee-like notes and slight fruitiness of the chicory as well as the vanilla and cane sugar. Bloody delicious. Now pass me that cocktail shaker and some orange bitters, I've got an idea...
Special offers, recommendations and expert advice to your inbox! Unsubscribe at any time.
I agree to the Privacy Policy
This is a lovely coffee liqueur. Bitter but not overly so. The chickory adds a nice woody complexity. Something to be aware of if you're using this in cocktails; most recipes consider Kahlua when calling for coffee liqueur, this is considerably less sweet. You may want to add 7.5-15ml (1/4 - 1/2 oz.) of 1:1 simple syrup to compensate.