Review: Bluebird Distilling Vodka and Classic Coffee Liqueur

Review: Bluebird Distilling Vodka and Classic Coffee Liqueur

Review: Bluebird Distilling Vodka and Classic Coffee Liqueur

Pennsylvania-based Bluebird Distilling makes all manner of spirits, but to date we have mostly covered its whiskeys. We’re switching things up today with a look at more products in the collection, including Bluebird’s vodka and a coffee liqueur. Who’s ready for espresso martinis?

Bluebird Distilling Vodka Review

Distilled from rye. Initially quite industrial on the nose, with bold hospital overtones. Time in glass allows herbal elements to emerge, evoking rustic rosemary and some peanut notes, ultimately coming across a bit like a lighter white dog whiskey. The palate is a bit more iconic and traditional, featuring some creamy vanilla notes, lemon oil, and almond notes, successfully keeping any hint of the hospital at bay. The finish is a bit of a blend of all of the above — slightly sweet marzipan and apple butter, laced with a twist of petrol. 82 proof. B / $30

Bluebird Distilling Classic Coffee Liqueur Review

Made with coffee from Char and Stave Coffee Roasters and Bluebird’s own vodka, reviewed above. The nose is exciting, featuring a rich, dark roast coffee that leans into dark chocolate notes with some time in glass. On the palate, sweetness is moderated but appropriate for a liqueur, with just a touch of ground coffee grittiness that prevents the liqueur from coming across as particularly silky or rounded. The finish is long and smoldering, that pure coffee character lingering just about forever. Not my favorite coffee liqueur, but a wholly credible option for mixing or sipping straight. 60 proof. A- / $35

Bluebird Distilling Classic Coffee Liqueur

USD35
9

Rating

9.0/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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