Barrel-Aged Coffee ***CURRENTLY AGING***

The process: take specialty grade, Honduras coffee, which comes from fair-trade & organic farms, and dump them into a recently emptied high rye whiskey barrel from High Bank Distilling Co in Columbus, OH. The aging in this high rye whiskey barrel, intensifies the flavor profile. After aging in the barrel for a week or two, I'll then roast the coffee and drinkers will enjoy a perfectly unique complement of both taste and aroma left from the spirit and barrel.

Here are some characteristics of the whiskey that was in the barrel (per Head of Blending at High Bank): 

• Rye's in general are known for being bold, spicy and sometimes fruited
• This 95% Rye recipe smells like sugary fruited cereal (reminiscent of fruity pebbles), peppercorn, mint, and cinnamon. Sweeter notes on the pallet upfront before falling into the traditional rye spice and herbal notes
• Presents as vanilla or caramel upfront before settling into cinnamon/nutmeg, lemongrass, and mint