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The word Kahlúa is rumoured to be slang for coffee and can even trace its roots back to ancient Arabic. No matter what the history of the word may be, it is now associated with the delicious coffee-flavoured liqueur that can be found behind bars and in homes all over the world. This iconic liqueur was the brainchild of Senior Blanco, Montalvo Lara, and the Alvarez brothers. They wanted to craft a unique spirit based on Arabica coffee. Thus, in 1936, Kahlúa was invented in Mexico and has been around ever since.
It takes six years for the coffee needed to produce Kahlúa to ripen. The coffee beans destined for this spirit are grown in the shade and so need more time to fully mature. After harvest, the beans are left in burlap sacks for six months to rest. While the beans are resting, sugarcane is harvested, juiced, and mixed with water to create rum. The rum is mixed with perfectly roasted coffee. Four weeks later, it is bottled. This is why, when all is said and done, it takes up to seven years to create one single Kahlúa bottle.
Thanks to all that time and effort, this Mexican liqueur can do anything you ask of it. It is great on its own, mixed into cocktails, neat, on ice, in hot drinks, and more. You can even mix it into your desserts! Let your imagination lead you to new territories with this flavourful classic coffee-flavoured spirit.
Description of Kahlúa
- Color: very dark brown, almost black.
- Flavour: Roasted coffee.
- Palate: The aroma of coffee and sugar are appreciated.
PRODUCER: Allied Domecq.
PRODUCTION DETAILS: a liqueur based on coffee. This is the only fact a recipe remains secret. It is produced with roasted arabica beans grown around Veracruz, Mexico, with the addition of sugar, vanilla extract, corn syrup, and here begins the mystery of the secret ingredients that give the classic aroma. It owes its name to a "Nahuatl" term (formerly spoken by natives of Mexico tongue), which means "house of Acolhua people." Although you can try pure, Kahlúa it is a very versatile liquor, which is used both in pastry in Cocktaileria. It is ideal, for example, to prepare compounds and desserts, cheese cake, and pastries. Pure poured in an ice releases its aroma of coffee. Going from the kitchen to the waiter, impossible to imagine a world B 52, a landslide or a Black Russian without its aromatic touch. It is also ideal to "correct" a steaming cup or to donate to milk cappuccino characteristic flavor. It was first produced in 1994 by Allied Domecq, it has become an indispensable tool for drinks and dessert flavor ingredient.
Kahlúa is a Mexican coffee liqueur known on the international market for its dense texture and sweet taste. Allied Domecq produced Kahlúa in Mexico from 1936 until the company was partially acquired by Pernod Ricard, the world's second-largest spirits producer, in 2005.More about the Producer