Logo

We worked with Magpie Coffee Roasters in Reno for a year and a half to find the best roast profile for Hecate. Magpie’s flagship blend, Pica Pica, offers the greatest combination of flavors. To produce a liqueur with all of the complex character of the Pica Pica beans, we use three different extraction methods (maceration in alcohol, cold brew, and hot brew) and then combine them for the final liqueur. Each of these methods extract different flavors and aromas from the coffee beans: hot-brewed coffee contributes roasty and acidic flavors; cold-brewed coffee lends sweetness and aromatics; beans steeped in alcohol offer up caramel and chocolate characteristics. The addition of lemon zest was inspired by the European tradition of serving espresso with a twist of lemon; this accentuates the natural citrus notes found in the coffee and helps to balance the overall flavor.

Cacao nibs and Lafaza bourbon vanilla beans are sustainably and humanely sourced, then macerated in-house into a blend of our estate-made, four-grain, bourbon and single malt new-make spirits, and distilled in both our Mill building and Creamery building distilleries. The maceration is then sweetened and gently diluted to drinking strength.