At Copenhagen Distillery, we are dedicated to flavour. The whole distillation process is ultimately about extracting flavours from the ingredients you distill with. It is not the alcohol produced that in itself is interesting, but the flavours that alcohol is able to extract from all the wonderful produce our world provides.
So distilling is not just about producing spirits for the sake of alcohol – it is an exploration of all the flavours that exist in the world around us; how we can extract them, expand them, and pair them with each other to create completely new and unique taste experiences.
In the process, we attempt to reveal the very essence of the ingredients we work with. This exploration goes all the way back to the birth of distillation: the ancient Greek word spiritus actually means ‘essence’. When the Greeks first began distilling spirits from wine, they believed that they had extracted the very essence of the wine – the concentrated and complete flavour contained in the grapes.
And we are still exploring. Driven by curiosity and a desire to contribute with new adventurous spirits. Our latest addition is our unique Copenhagen Coffee Spirit, which we have developed in collaboration with Copenhagen Coffee Lab.
Coffee and spirits have always gone hand in hand - whether as an avec with the coffee after a meal, or united in a cocktail. However, there has always been a certain separation – the taste of coffee next to the spirit.
We wanted to explore how to draw the taste of coffee into the spirit. Not as a synthetic liqueur or as an added extract, but in a clear and elegant spirit distilled directly on coffee beans.
Therefore, we of course needed a partner with a great understanding of coffee and how to obtain the most flavour from the beans. As such, Copenhagen Coffee Lab was the natural way to go. On the one hand, it makes sense that Copenhagen's distillery and Copenhagen's coffee roastery work together, but also our approaches to and passion for our respective professions matches each other.
Like us, Copenhagen Coffee Lab is driven by curiosity, innovation, and a desire to explore the almost infinite potential of flavours. For them, it is about discovering how different cultivation methods and conditions, including maturation and roasting, can influence and develop the flavours that the coffee beans express. They want to show that coffee can taste and be experienced in countless different ways.
This depends in part on the way the bean is produced, but also on how it is used. There will be major differences in flavour between brewing a filter coffee or an espresso on a given bean - depending on the method, you will extract different notes and nuances from the bean.
And this is where we come in. Copenhagen Coffee Spirit is a new way to extract flavour from coffee beans and a completely new way to show what coffee can be. By distilling the coffee, instead of brewing it or drawing it as an espresso, you get the coffee bean's full flavor spectrum, where the lighter, sweeter, and more fruity notes are allowed to be clearly expressed.
Together we have developed a completely new product. It is both a completely new spirit, but also a completely new way of experiencing coffee. Most importantly, it is a whole new method where our shared competencies fully unfold the essence of the coffee bean.
Thus, it's not just a spirit with a generic coffee taste. Instead, it is a symphony of chocolate, vanilla, and exotic fruits with notes of toasted bread and warm spices - all of which make up what we collectively call coffee.
This complexity of flavours makes Coffee Spirit an obvious addition to a wide variety of cocktails. Mix it with tonic to bring out the lighter citrus notes in the bean. Add it to a Negroni for a deeper and more complex expression, or use it in an Espresso Martini for a more intense espresso flavour.