Easy Rye Whiskey Barrel-Aged Coffee Liqueur

Clout Coffee Rye Whiskey Barrel-Aged Coffee Liqueur is a blend of coffee and rye whiskey aged in barrels. The aging procedure has to be long enough for the tastes of the barrel to penetrate into the liquor, resulting in a complex combination of flavors. The tastes of rye, barrel, and coffee are well-balanced.

Here are some tips for making a great quality coffee liqueur that is rich, dark, and oily with unique coffee notes. The rich rye complements the cold brew coffee, leading to a long-lasting and mouth-warming tannic aftertaste.


  • 1.5 cups Clout's Rye Whiskey Barrel-Aged Coffee beans, coarsely ground
  • 2 cups rye whiskey
  • 1 cup dark brown sugar
  • 1 cup water
  • .5 teaspoon vanilla extract


  1. Combine the coarsely ground, Rye Barrel-Aged Clout Coffee and rye whiskey in an airtight container with a tight seal. Shake gently and store in a cool, dark place for 3 weeks. Gently shake every few days.
  2. When ready, strain the mixture using a filter or cheese cloth, squeezing the bag/filter to extract all liquid. Discard coffee and set aside.
  3. Combine brown sugar and water in small saucepan over medium-high heat. Whisk constantly to dissolve sugar. Once sugar is dissolved, turn off heat and set aside to cool.
  4. Whisk vanilla extract into brown sugar simple syrup. Pour Clout Coffee-infused rye into simple syrup and stir to combine. Pour liqueur into clean, airtight container. Seal and refrigerate until ready to use.

Please note: the liqueur requires 3 weeks of steeping time before using
Yield: 2.5 CUPS

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