Sheringham Vancouver Island Coffee Liqueur

Sheringham's Coffee Liqueur started the way a lot of their best ideas do — master distiller Jason MacIsaac's regular coffee run to Stick in the Mud, the local roastery in Sooke that's been roasting its own beans since 2010, turned into inspiration for a liqueur built entirely around that neighborhood coffee. The beans get roasted at Stick in the Mud, then distilled at Sheringham to pull out real coffee oils and flavor compounds rather than relying on flavoring or extract. The result is a semi-sweet liqueur balancing genuine coffee intensity with gentle sweetness: deep roasted coffee aromas layered with cocoa, vanilla, and a touch of spice, leading into bold espresso on the palate before mellowing into a clean, warming finish with real coffee bean character lingering behind. One independent reviewer specifically praised the balance of bright acidity against the sweetness, and recommended it simply on the rocks or shaken into a White Russian. It's also a natural fit for an Espresso Martini, or paired with sparkling wine, Campari, or fresh red fruit for something more complex.

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