CO Down distillery Copeland has set its sights on the liqueur market as it continues its growth story.
The Donaghadee operation, launched in 2016 by Gareth Irvine, now employs 25 people and exports its gin, rum and Irish whiskey worldwide from Asia and Australia to the US, where it is stocked in seven states.
Cold Brew Coffee Liqueur is Copeland’s fourth drink category.
Originally launched as a limited edition trial release of 300 bottles late last year, the response to the 22 per cent ABV liqueur has encouraged the distillery to make it a permanent fixture.
A fusion of vodka and the finest Brazilian coffee beans sourced from Bangor coffee roasters Wild Heart, the drink secured Copeland a silver award at the International Spirits Challenge 2023.
According to Euromonitor International, liqueur sales in 2022 amounted to 126 million nine-litre cases, up from 121 million in 2021 – a figure that well exceeds a billion units.
“We’re really excited for our coffee liqueur to join the range, especially given the recent revival of coffee-based digestifs such as the espresso martini,” said Gareth Irvine.
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“To us this liqueur is not only reflective of our values of taste and innovation, but it is also a great example of our passion for collaboration and we’re grateful to Wild Heart for supporting us in finding the perfect coffee variety to create this the way we envisaged.
“Furthermore, it’s a nod to our coastal roots and the centuries gone by when coffee would have been imported through Donaghadee harbour,” he added.
“Since opening the Distillery’s Coffee Shop in 2020, we’ve really come into our own as a community hotspot that knows a thing or two about coffee, so this new product release is a complete expression of our passions, our skills, and our creativity.”
Ohio native Tal Millar is credited as the brains behind the Cold Brew Liqueur.
After joining Copeland as a barista in 2021, his talent as a distiller was soon recognised.
“Since joining the team as a barista two years ago, I knew I would fit in here,” he said.
“Working right on the coast is one thing, but the dynamism here and our consistent contribution to cutting-edge product is what gets me out of bed every morning.
“I’m really pleased to have leaned into my barista skills to create with the team an impressive, award-winning liqueur that further differentiates The Copeland Distillery.
“After trialling and testing 12 different recipes, we have landed on the winner – and the result is a premium coffee liqueur for coffee and cocktail lovers alike.”
The new liqueur was officially launched during an event at Belfast’s Roam restaurant on Wednesday night.
Owner and head chef, Ryan Jenkins has already introduced the liqueur into his menu.
“Our menu’s focus is on local, seasonal ingredients and here on the island of Ireland, with an endless arena of impressive producers available, prioritising local is an easy and fruitful commitment.
“We’re delighted to add Copeland’s Cold Brew Coffee Liqueur to our offering not least to create some incredible cocktails.
“It’s proving to be a very useful ingredient for desserts too; we’ve experimented with it in classic recipes and have been able to elevate the dessert coffee experience to a decadent dessert canapé.”
