Bently Heritage Estate Distillery is making Estate Spirits

Hecate Cacao Liqueur

A brilliant estate expression of raw cacao nibs and vanilla beans.

Made with an heirloom variety of Criollo cacao nibs from Peru and Ecuador.
Featuring sustainably-sourced bourbon vanilla beans from Madagascar.
Produced in small batches and finished in copper pot stills.

Tasting Notes

Hecate is meant to be sipped but also works beautifully in cocktails. Featuring robust dark chocolate flavors, the end result is a pleasantly rich sweetness balanced by slight astringency. The full-bodied mouthfeel carries through to a luscious finish.

375 ml; 35% ALC/VOL

Hecate Cacao is exclusively sold in Nevada at select fine spirits and grocery stores.

Process Notes

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.

Hecate Coffee Liqueur

A sophisticated estate liqueur that combines the intense, rich pleasures of espresso with hints of lemon zest.

Made from a base of Source One Vodka.
Created with an extraction of Magpie Roaster's Pica Pica coffee.
Made with organic cane sugar and a twist of lemon.
Contains caffeine.

Tasting Notes

Roasted walnut, chocolate, stone fruit, citrus, and hints of flowers form the nose of this complex liqueur. A mouthfeel reminiscent of Italian-style espresso leads to a chocolatey roundness on the mid-palate that's laced with bright citrus, and finishes with a pleasant bitterness.

375 ml; 23% ALC/VOL

Hecate Coffee is exclusively sold in Nevada at select fine spirits and grocery stores.

Process Notes

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.