Sprudge reports on an L.A.-based business called Fliquor Bean, which has been around since last year and is now awaiting federal approval for its signature product, a kind of coffee concentrate made with 90-proof whiskey deployed in place of water in its cold brew, which steeps for 12 to 14 hours. It’s a sort of obvious, but elegant approach to coffee liqueur.
Company founder Jerry Defazio tells the site he’s been working with a lot of different combinations of spirits and beans, but has singled out Stumptown’s Hair Bender mulled with Bowen’s California Whiskey, and that his product, which will presumably be sold in small bottles, is most effective on ice by itself, or with a little cream. (Defazio also calls it a “magical cure for writer’s block,” too, but that statement has clearly not been evaluated by the FDA.) The coffee frontier is being pushed into all kinds of new directions these days, whether that means nitro-carbonated cold-brew, a renewed focus on ultrafresh milk, or any number of other innovations. It makes sense that someone’s also working on hacking Irish coffee, too.