When smelling the conditioned green coffee, it has a very pungent booze-soaked green apple malic acidity (think green Jolly Rancher).
The pungent imprint the barrel imparts to the coffee is very memorable. Some would question if it's within industry standards to call this “unflavored coffee” because the barrel and spirits really alter the taste. We do not add any flavorings, oils, or additives. Its a very simple, natural recipe using basic science: awesome base products, measuring, recording, patience, and a lot of heavy lifting getting in out of an enclosed barrel . This is an experimental passion project that we love to work with our good friends and partners at J. Rieger & Co.
The resulting brewed cup of coffee is very complex and the flavor radically changes from when the coffee is hot to when it is cold. The character of the spirit, along with the intense environment of the barrel, bring out surprisingly nuanced, yet strong notes. Its very “layered” and it unfolds as it cools.
In the brewed-hot cup we noticed notes of:
- Nutty vanilla
- Sweet boozy soaked cherries
- Bittersweet dark chocolate
- Caramels
- Heavy mouthfeel
In the cold brewed cup we noticed notes of:
- Nutty vanilla
- Sweet boozy soaked cherries
- Bittersweet dark chocolate
- Caramels
- Heavy mouthfeel
Pro tip - Let this product cool off to room temperature to reveal the sweeter, “boozy” fruit notes. Ideal brew method is Toddy/Cold Brew method or Kyoto slow drip.
THIS IS A NON-ALCOHOLIC PRODUCT
