Coffee Liqueur, ‘Cafe de Olla’

• Coffee liqueur produced in Oaxaca, Mexico, in the Sierra Mazateca Mountains
• Produced using estate-grown Tipica, Bourbon, and Caturra coffee grown by Paranubes Maestro Destilador José Luís Carrera
• Base spirit of unaged rum distilled from sugarcane juice
• Coffee is lightly roasted and cold brewed
• Locally sourced cinnamon, vanilla, chilhuacle chile, sarsaparilla, cacao husk, and allspice are macerated in rum for 30 days
• Cold brew coffee and infused rum are blended and sweetened using raw panela sugar
• 25% ABV

Paranubes’s coffee liqueur is a modern interpretation of café de olla, a Mexican culinary staple typically prepared by boiling coffee, sweetening it with raw sugar, and aromatizing it with cinnamon. It’s produced using estate-grown coffee, fortified using rum distilled from estate-grown sugarcane, and sweetened using estate-grown and -processed panela sugar. Paranubes then ups the ante by  using local spices to add an extra kick to a spirit that straddles the line between traditional coffee liqueur and a coffee-based amaro.