Tasting Notes:

On the nose you'll meet a fistful of dark roasted coffee as well as hints of earthy spices. A quick swirl opens up warm, playful woody undertones.

On the palate you'll be greeted with a sweet and intense wave of roasted coffee. A slight nuttiness from the wattleseed lingers in the background. After hanging around for a few seconds, this is replaced by a rising tide of fruity notes, almost lychee-like.

The finish is neither short nor prolonged - somewhere in the middle - with a slight hint of mint providing a refreshing, ever so slightly bitter lingering aftertaste.

Upcycled Bottles:

All of our liqueurs, including Naked Coffee, are bottled in recycled glass spirit bottles where possible. Between our lovely network of bars who help collect empty spirit bottles for us and the empty bottles that get spat out of our own tasting flight production line, we've managed to build up a locally sustainable supply of bottles. These bottles are given a "rough massage" to strip the labels off, then a hardcore hot rinse and a final polish up before being revived with a new liqueur filled life.

Shipping:

Our normal delivery option is with Australia Post. To obtain an estimate of transit times, we suggest using the Australia Post Delivery Time Calculator (the origin postcode is 3025): https://auspost.com.au/parcels-mail/calculate-postage-delivery-times/#/

If you choose our courier option, we will ship your order with Startrack. To obtain an estimate of transit times, you may utilise the Startrack Transit Time Estimator (the origin postcode is 3025): https://startrack.com.au/

For either shipping option, please keep in mind it generally takes us 1 business day to prepare and pack your order, so that needs to be added to the transit time estimates.

Serving Suggestions:

Here are a couple of cocktail ideas to get the party started:

Nuttus Spiritus: Combine 30ml Naked Coffee, 30ml Naked Hazelnut (or other hazelnut liqueur) and 60ml vodka in a tumbler with plenty of ice. Stir until very cold. Splash over 30ml heavy cream if desired. Garnish with crushed roast hazelnuts.

Coconut Espresso Martini: Pour 30ml Naked Coffee, 30ml vodka, 20ml cooled fresh espresso (optional), 60ml coconut cream and 5ml maple syrup into a cocktail shaker. Shake without ice first until a thick foam forms, then add ice and shake until cold. Strain into a chilled glass and garnish with coffee beans or a piece of star anise.

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