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First Light Dark Roast Coffee Whiskey*Packaging may vary

First Light Dark Roast Coffee Whiskey

Flavored Whiskey /33% ABV / United States




Product Details

Category
Flavored Whiskey
Region
United States
ABV
33%
Liquor Flavor
Coffee
Tasting Notes
Caramel, Chocolate, Coffee, Roasted, Smooth, Sweet
Base Ingredients
Barley, Corn
Food Pairing
Beef, Cured Meats, Dessert - Chocolate & Coffee, Dessert - Vanilla & Caramel, Fruit - Dried
Brand Ownership
Hispanic-owned, Latinx-owned

Product Description

Two of the world's most iconic flavors come together in our Dark Roast Coffee Whiskey. Robust coffee and organic agave nectar lead to a smooth finish with hints of chocolate and caramel. One sip will have you ready for whatever comes next.

View all products by First Light WhiskeyCalifornia Residents: Click here for Proposition 65 WARNING

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FAQs

Although whiskey is among a class of spirits — like brandy, vodka, gin and tequila — with zero carbs on their own, flavored whiskey may bring some carbs to the table. Unfortunately, that extra flavor doesn’t always come free! For example, even though a shot of whiskey has zero carbs, a shot of Knob Creek Smoked Maple Bourbon Whiskey has 4.6 carbs.
If you’re interested in adding flavor to whiskey, start by considering what existing notes the whiskey has that you could complement. If it’s an American whiskey, you may want to complement sweet, smoky tones with something like warm spices — these can accentuate delicious tones like honey, nuts, vanilla and caramel. Keep your flavoring elements in the whiskey for about two weeks, shaking it every couple of days.
There are so many great flavored whiskeys out there — and perhaps the best overall choice is Knob Creek Smoked Maple Bourbon Whiskey, which provides a sippable, aromatic whiskey that ticks all the boxes. If you’re after a spicy whiskey, try George Dickel Tabasco Barrel Finish Whisky. Or if you like vanilla, the best choice is probably Crown Royal Canadian Vanilla Whisky.
A whiskey’s flavor starts in fermentation when yeast feeds on sugars and produces alcohol as well as congeners (a fancy word for flavor-enhancing compounds). Another significant contributor to a whiskey’s flavor is the cask it’s aged in. For example, a bourbon cask is made of white American oak and can add notes like spice and vanilla, whereas a European oak wine cask can add clove, dried fruit and orange flavors.