MR BLACK founders Phillip Moore and Tom Baker have invented a syrupy concoction that tastes balanced and smooth, without the sickly sweet trait that many coffee liqueurs typically carry. It took the pair more than five months experimenting with coffee blends from three different continents and 240 iterations to lovingly craft the unique Australian-made coffee liqueur. After running a successful crowdfunding campaign on Pozible, they turned their idea into reality last year and have since launched MR BLACK nationwide.

Made in tiny batches of 300 bottles, each MR BLACK is individually numbered allowing drinkers to note the subtle changes that occur due to the seasonality of the specialty coffee used to make the spirit. Following a cold drip brewing method that uses low-temperature water to extract coffee slowly, MR BLACK’s brew is a dark, sweet and syrupy liqueur that is best poured straight over ice or mixed into an espresso martini.

Adding a feather to their cap, Phillip and Tom picked up a gold medal at the London International Wine & Spirits Competition and their brew was crowned the title of ‘World’s Best Coffee Liqueur’. MR BLACK coffee liqueur is now available in more than 250 bars, restaurants and bottleshops and across the country, including Dan Murphy’s across Brisbane.