Forthave Spirits Brown Coffee Liquor

Forthave Spirits BROWN Coffee Liqueur brings real coffee depth without the syrupy shortcut. Made in Brooklyn, New York, this botanical coffee liqueur uses single-origin coffee beans grown in Nicaragua and roasted in Brooklyn. Forthave crafts it through cold brew extraction and ground bean maceration, which gives the flavor unusual clarity. It's rich, but not clunky. At 24% ABV, or 48 proof, it has enough grip for Espresso Martinis, Black Russians, coffee Negroni riffs, and after-dinner pours. The style leans dark, roasty, and layered, with chocolate, dried fruit, almond, and polished bitterness. Serve it neat, over ice, or shaken into a cocktail when dessert needs a jolt.

Nose:
Fresh roasted coffee rises first with dark, aromatic intensity. Cocoa follows quickly, bringing a bittersweet chocolate tone that feels deep and inviting. Hints of dried cherry, toasted almond, and warm sugar add extra dimension without making the nose feel heavy.

Palate:
The palate opens bold, roasty, and beautifully focused. Coffee leads with cold brew clarity, while dark chocolate and dried fruit add plushness through the middle. Almond-like nuttiness and gentle sweetness keep the texture rounded, balanced, and cocktail-ready.

Finish:
The finish feels long, bittersweet, and espresso-dark. Roasted coffee lingers with cocoa, almond, and a faint dried cherry echo. A clean bitter edge closes the sip, making it feel refined rather than sticky.

Pair Forthave BROWN Coffee Liqueur with dark chocolate mousse, flourless chocolate cake, or cocoa-dusted truffles. The liqueur’s coffee bitterness sharpens the chocolate and keeps dessert from feeling too sweet.

Serve it with tiramisu, almond biscotti, or espresso panna cotta. Those creamy, coffee-driven flavors echo the liqueur while letting its roasty intensity shine.

Try it with aged gouda, blue cheese, or nutty alpine cheese. The salty richness creates a beautiful contrast against BROWN’s dark coffee and dried fruit notes.

Pour it after barbecue ribs, mole-braised chicken, or roasted pork. The coffee, cocoa, and bitter finish work surprisingly well with smoke, spice, and caramelized edges.