Knee jerk I guessed it was the simple syrup (pure cane sugar) settling out and floating to the bottom…but I was wrong.
I turns out that the sediment that builds at the bottom of the bottle is coffee sediment.
At Rain City Spirits we are very careful when we filter because a lot of those great flavors are coffee oils that can be easily caught up in a filter. To get an amazing coffee liqueur you really need those coffee oils and flavor, even if it means a little natural sediment.
The brewing process we use was created to extract as much coffee flavor as possible. That means an unusually long brew time, perfect temperatures, only the best spring water, and most importantly very little filtration.
The good news is that the sediment is a very natural by product of our coffee brewing process and has no affect on the liqueur itself. That said, you do not need to shake the bottle before serving…but you can if you just want to have fun. Like they say though, if you shake it more than 3 times your playing with it.
p.s. Pick up the next issue of SipNW Magazine…Drip may have won a cool award!
Thanks again for all of your support…couldn’t do it without you.