I was able to taste still Austin's coffee Liqueur a while ago with their distiller Harry. Harry gave me a few pointers on how to go about making my own so here goes . . . . First, we need a base spirit. We can use any aged spirit, but bourbon and rum were specifically suggested so that's what I am going to use. Then we need coffee beans. I used Robbert Harris Italian, dark roast. Like I say in the video I do wonder if something more mellow would have been better. Next up is cocoa nibs. They add a wonderfully full and rich flavour and mouthfeel. I would definitely not skip these. Mascerate for 3-5 days. When you think the flavour is right filter the mixture with a coffee filter. Proof down to your desired ABV, I hit 30%. And add the simple syrup or maple syrup. At this stage, you may want to let the mixture sit for another few days and filter again. Oh yeah, I totally get that the UJSSM (Uncle Jesse's Simple Sour Mash) is not actually a bourbon.