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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.
At the same time, cocktail culture has had its own impact on this category. Italy’s bitter amaros are finding plenty of fans these days and a subgenre of new “coffee amaro” hybrids is likely to find fans as well. It makes sense that this crossover category is percolating right now, after all, the natural bitterness of coffee is compatible with bitter amaros.
Speaking of bitter, let’s not forget about nut-based liqueurs, particularly the burgeoning nocino category, made with walnuts. Although many nutty liqueurs are rich and toothsome, nocino artfully mixes the bitter with the sweet. Like amaro, nocino also has roots in Italian heritage, although a growing number of American producers are making nocino bottlings too. Producers harvest still-green walnuts to create a liqueur that offers warming sweetness and spice tempered by light bitterness and a tannic edge.
Of course, not everyone is seeking bitterness in their post-prandial liqueurs, in fact, most people relish their sweet treats. Plenty of traditional style sweet sippers still abound, whether you’re seeking a silky cream liqueur to top up coffee or the nutty lusciousness of fudgy hazelnut or amaretto to pour alongside, or into a dessert. Whichever style you prefer, it’s heartening to see how the liqueur category is continuing to expand and embrace new flavour profiles, and there’s nothing bittersweet about that.
