A coffee-infused digestif that keeps the sweetness without the bitterness.
The Mudgee-based Baker Williams distillery source freshly brewed coffee from Butchers Shop Café and use cold extraction.
Can be drunk over ice, with a splash of milk and/or with a dollop of cream on top. Prime candidate for an expresso martini as well.
The Baker Williams distillery was established in 2011 by Helen Baker and Nathan Williams. Located in Mudgee in New South Wales’ Central West, they have been making craft spirits and liqueurs in the otherwise wine-dominated region.
As well as distilling spirit to be laid down in casks to eventually become things like whisky, they are producing gin, liqueurs and schnapps immediately.
Their bottles are instantly recognisable thanks to the striking labelling and long-drip wax seal.
