It all starts with a flame.

Firelit Spirits Coffee Liqueur is about the coffee rather than the sugar. Our intention is to create a serious coffee spirit that was best enjoyed on its own. With every Batch of Firelit, founder Jeff Kessinger takes his recipe and showcases the different personalities of great coffee beans and the talents of some of the finest local roasters. The result is an artisanal liqueur that is authentic, stunning, and delicious. Every time.

BATCH 05
We’re really excited about Batch 05. We’ve gone back to Blue Bottle Coffee Co. and their Yirgacheffe bean. Although, this time we used 100% peaberry beans, giving us an amplified and thickened aftertaste. We mostly used a light roasted with a bit of dark roast thrown in. The brandies consisted entirely of California Chardonnay and Rose. As always, Madagascar vanilla beans were used to make the vanilla.

Tasting results:
Nose: Fig Newton, hay, graphite, caramel chocolates
Palate: milk chocolate, nori and sesame seed, hay and lemon pith
Finish: milk chocolate… and Szechuan peppercorns

BATCH 04
We’re proud to partner with Verve Coffee Roasters in Santa Cruz, CA. Verve Coffee supports the producers and exporters, roasters and baristas who are paying attention—who are invested in making each cup an authentic, quality experience. For Batch 04 we blended Verve’s wet-processed Costa Rican coffee with an unaged Syrah and Zinfandel brandy. Also, an aged Syrah and Merlot brandy to accent the deep fruit and sweet chocolate character of Verve’s Dark Roast. The result is cherry pie, raisins, and dark chocolate on the nose. And on the palate you’ll find brownie, tart cherries, blueberries and dark chocolate with a salted caramel finish.

BATCH 03
What’s new in Firelit Coffee Liqueur Batch 03? This time we went with a new artisan roaster, Weaver’s Coffee, out of San Rafael, CA. John Weaver brings 27 years of roasting for Peet’s and his style of a much darker, richer coffee to our Batch 03. See, he prefers to roast smaller batches at higher temperatures, which really brings out the oils from within the bean. Making our latest more intense and robust compared to Batch 02. Adding to the experience,we also chose a bean that was dry aged for five years before roasting, which provides woody cedar notes you’ll appreciate straight or complimenting a cocktail.

BATCH 02
Firelit Batch 02 was brewed with Dark roasted Ethiopian Yirgacheffe beans from Oakland’s Blue bottle coffee. Stone fruit notes jump out of the glass, although the mouth feel is considerably creamier and slightly more delicate in comparison to Batch 01 this release is certainly more intense and complicated. Batch 02 will play very similarly to Batch 01 in cocktails, however a side-by-side tasting will display the wildly different characteristics between the Yemen and Ethiopian coffee beans.

BATCH 01
It all starts with a flame. Firelit Batch 01 was brewed with Dark roasted Yemen beans from Oakland’s Blue bottle coffee.