This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen volatile compounds were identified in the distillate (including alcohols, esters, aldehydes, and acids), all of them in concentrations able to promote pleasant characteristics to the product. Based on the chemical composition, SCG spirit was considered as having organoleptic quality acceptable for human consumption. Twelve descriptors defined the sensory characteristics of this product, including clarity and brilliance (visual analysis), coffee, roasted, alcohol, elegance and frankly (olfactory analysis), bitter, astringent and pungent (gustatory analysis), and finesse (olfactory and gustatory analyses). Coffee was the most representative aroma by olfactory analysis. Based on the sensory analysis, SCG spirit was considered as having features of a pleasant beverage, with smell and taste of coffee.