The coffee, made with ground Arabica infused with Jack Daniel’s Old No. 7, promises to deliver the signature Jack Daniel’s whiskey flavor minus the alcohol.
Available in caffeinated and decaffeinated variants in both tins and packets, the coffee has gone on sale in the whiskey’s hometown of Lynchburg and online.
The coffee is due to be rolled out across the US this year, priced at $21.95 for an 8.8-ounce tin and $6.95 for a 1.5-ounce bag.
“We take a lot of care and pride in the products we craft and Jack Daniel’s Coffee is no exception,” said Charlie Newman, owner and roast master at World of Coffee.
This isn’t the first whiskey-infused coffee to hit the shelves. Last April Bulleit Bourbon released a limited edition Bourbon-infused coffee in partnership with London coffee house The Gentleman Baristas.
X Bulleit coffee was crafted from beans rested for two weeks in ex-Bourbon casks to allow the spicy notes of the whiskey to blend with the beans’ natural character. Two blends of the Bourbon barrel-aged coffee were created – espresso and filter.
NOTE: So we went to the website only to find both regular and decaf are on backorder.
Spicy and sweet has long been a staple of Mexican cuisine, and increasingly this exciting culinary trend has found its way into food and drink across the globe. Recognizing this growing enthusiasm for intense taste and flavor, Patrón Spirits has introduced Patrón XO Cafe Incendio, an innovative fiery-hot chile chocolate liqueur.
Patrón XO Cafe Incendio combines the spicy, distinctive flavor of Mexican arbol chile with the rich, decadent essence of Criollo chocolate, brought together with the crisp, smooth taste of Patrón Silver tequila.
“Patrón XO Cafe Incendio is an incredibly versatile spirit. Not only does it create interesting and inventive cocktails, just like the rest of the Patrón XO Cafe line it’s the perfect choice for celebratory occasions that call for an ultra-premium shot,” says Ed Brown, President and CEO at Patrón Spirits. “No other brand in the crowded shot market compares to the taste and quality of Patrón XO Cafe, and no other liqueur comes close to the powerfully spicy hot flavor of Patrón XO Cafe Incendio.”
The Chile de arbol is a small and slender Mexican pepper typically found in the states of Jalisco, Chihuahua and Zacatecas. Thought to be derived from the cayenne pepper, arbol chile is characterized by its smoky and spicy complex flavor, and is the main component in many hot sauces. The high-quality Criollo variety chocolate in Patrón XO Cafe Incendio is produced in Mexico’s Tabasco region.
“The word ‘incendio’ is Spanish for ‘fire,’ and that’s exactly the taste that this unique liqueur evokes.”
Perfect as a shot, or as the base for a high quality cocktail, Patrón XO Cafe Incendio is distilled at 30 percent alcohol by volume, 60 proof.
Why not? With Buzz balls and Four Loko…We now have….COFFEE WINE!
By Friends Fun Wine
MIAMI, June 26, 2014 — /PRNewswire/ — Friends Fun Wine®, The New Lifestyle Drink™, continues to pioneer the “Fun Wine” category with the introduction of two new additions to its growing collection of low-alcohol, low calorie wines. Easy-to-drink Wine In A Can, Friends Fun Wine® is combining the world’s most popular Day Drink with the world’s most popular Night Drink, creating the world’s first Cabernet Coffee Espresso and Chardonnay Coffee Cappuccino.
Of the two new varieties, Cabernet Coffee Espresso features a rich flavor of fresh cabernet grapes, espresso coffee, and a hint of chocolate while Chardonnay Coffee Cappuccino features sweet, refreshing Chardonnay grapes with vanilla cappuccino coffee and smooth hints of chocolate.
Nope, I don’t understand this. Why? On the occasion I do stop by, it won’t be for a beer or wine. That’s my job. I serve very few coffee-laced alcohol-based drinks. But then again I get a different crowd.
Starbucks says it plans to roll out its Evening program—which includes beer and wine sales and specialty food items—to thousands of stores across the country over the next several years. Speaking to Bloomberg in recent days, Starbucks COO Troy Alstead said testing of the concept in Chicago, Atlanta and Southern California over the past three years has shown that adding beer, wine and other specialty items results in “a meaningful increase in sales” during the evening hours.
The company first sold alcohol in October 2010 at a Seattle store. In January 2012, Starbucks said it was expanding the test to as many as 25 locations in Chicago, Atlanta and Southern California. In Chicago, the after-4 p.m. menu includes fare such as truffle macaroni and cheese, chicken skewers, Chardonnay and chocolate fondue.