The whiskey that evaporates from the wood barrel during aging is commonly known as the Angel's Share. But what do you do with the liquid left behind in the wood of the barrel after it is tapped? We have used it to infuse unroasted coffee beans with the sweet, brown liquor held in the barrel's staves. The result is a unique cup of coffee with a sweet fragrance and a mild bite of heat. This season we selected beans from the Honduran village of Nahuaterique for this special preparation, sourced through our partners at Tropysync.
Tim Carman, food writer for the Washington Post, wrote glowingly about one of our past batches:
"The results are spectacular. The cup I sampled this week tasted of butterscotch, with just enough rye essence to ignite a small fire around the edges of the coffee. It had this big, buttery mouth feel, too."
Read the full article here.
Unknown (Submitted on Jan 16th 2020)
If you care about the kind of coffee you drink and you enjoy bourbon or whiskey, then this is the coffee for you. Once you try it you won't want to drink anything else.