Originating in Veracruz, Mexico in 1936, Kahlua is crafted from the finest ingredients that grow side by side in rural Veracruz, Mexico—shade grown, hand-selected 100% Arabica coffee beans and sugarcane. High in the mountains of Veracruz, the coffee is handpicked during the October to March harvest season. The red coffee cherries are then pulped and processed to extract what we know as the coffee bean. Beans are air-dried and the papery external layer called the husk is removed. The dried coffee is aged for at least six months to develop the ideal taste profile. The beans are now ready for roasting. Stalks are crushed, juice is collected and boiled into a molasses, then yeast and water are mixed and left to ferment. Once sugar is converted into alcohol, the spirit undergoes a distillation process until it reaches proof, then stored in barrels. After seven years the coffee and sugarcane meet again in our Kahlua distillery. The coffee is roasted in micro-lots, ground to extract the perfect flavor. The extract is combined with our fine sugarcane spirit, vanilla and caramel, then rested for eight weeks before being filtered and bottled.
Very deep blackish-mahogany hue. Intense coconut, coffee, and chocolate aromas. A viscous, spirity attack leads to a full-bodied palate with marked sweetness. Explosively flavorful finish.