Walnut and Coffee Liqueurs Go Beyond Dessert

January 25, 2017

Usually, when it comes to liqueurs, the first instinct is to treat them as a sweet ending to a meal. But liqueurs are so much more than just dessert-style stickies.

This is particularly true of coffee-based liqueurs, which have become increasingly diverse and complex. It’s not a coincidence that this has happened in tandem with the rise of high-end coffee culture. A growing number of liqueur producers now volunteer information about where their coffee beans are sourced and/or roasted, particularly when there’s a local tie, while others reference specific coffee preparation styles, such as espresso, ristretto or New Orleans-style chicory coffee.