Origin and production
Hundred Fifty Lbs combines cold-brewed coffee with a clean neutral spirit base. Beans sourced from El Salvador and Cameroon are selected for depth and aromatic contrast before slow extraction in cold water draws flavour without the harsher bitterness associated with hot brewing.
The concentrated coffee is blended with spirit and sweetness, then rested so that the roasted, cocoa and caramel notes can integrate. The compact 50cl format is practical both for cocktail service and for pouring in small after-dinner measures.
Tasting notes
Appearance
Deep espresso brown with an opaque core and glossy rim.
Nose
Fresh espresso and roasted cocoa lead into dark chocolate, caramel and a touch of vanilla.
Palate
Rich and velvety, with dark-roast coffee, bitter cacao and molasses balanced by measured sweetness. Vanilla softens the middle before a persistent, gently warming coffee finish.
Serving suggestions
Serve neat from the fridge, over ice, or in an Espresso Martini with vodka and fresh espresso. It can replace vermouth in a coffee-led Manhattan variation, or be poured sparingly over vanilla ice cream and affogato.
Background story
The name refers to the traditional 150lb coffee sack, a historic unit that connects the liqueur with the physical work of growing, moving and roasting coffee. That trade reference gives the brand a grounded identity rather than treating coffee as a generic flavour.
Cold extraction is central to the style: it preserves aromatic depth while controlling astringency, allowing the liqueur to remain recognisably coffee-led in both neat pours and mixed drinks. Its balance of sweetness and roast makes it particularly useful behind the bar.
