Kahlua (Coffee) Liqueur 750ml

Kahlúa was created in 1936 in Veracruz, Mexico, through the collaboration of businessman Señor Blanco, chemist Montalvo Lara, and the Alvarez brothers, who grew Arabica coffee in the region. Pedro Domecq was also involved in its early commercial production, and the liqueur took its name from a Nahuatl phrase generally translated as "House of the Acolhua People," referencing the indigenous population of the area. By 1940 it had reached the United States, and it went on to anchor classic cocktails like the White Russian before Dick Bradsell used it to create the Espresso Martini in 1983.

Production centers on Veracruz's high-altitude Arabica coffee, sourced through partnerships with local growers in remote villages across the region. The coffee is infused with rum, sugar, and vanilla, drawing on Mexico's traditions in both coffee cultivation and sugarcane distillation. The finished liqueur is bottled at 20 percent alcohol by volume, having been diluted down from a stronger original recipe closer to the mid-twentieth century.

Kahlúa pours a deep, dark brown. The nose carries rich black coffee alongside soft vanilla and hints of chocolate and exotic spice. On the palate it is notably sweet and full-bodied, with roasted coffee flavor dominant and gentle notes of caramel and rum warmth lingering into a smooth, syrupy finish.