Spent time in actual whiskey barrels — not flavoured, not sprayed, properly aged — and it shows. You get dark chocolate up front, then caramel and toasted oak settle in mid-cup, with a vanilla finish that lingers like a good dram. If you drink bourbon or you just want something with more character than your usual roast, this is it.
| Roast | Medium-Dark |
|---|---|
| Body | Full |
| Acidity | Low |
| Caffeine | High |
In the cup: If barrel-aged roasts usually taste like an ashtray to you, this one will catch you off guard — the whiskey aging pulls out dark chocolate and toasted hazelnut while keeping the bitterness in check. A slow caramel note builds as it cools, with dry oak underneath and a clean vanilla finish that doesn't overstay its welcome. It drinks like a roast for people who think they don't like roasts.
Best for: Evening coffee drinkers, whiskey fans who also love a strong black coffee, and anyone who's tired of roasts that taste like they're trying too hard to be fruity.
Brew tip: French press or pour-over works best here — the longer contact time in French press pulls out more of that oak and caramel depth. Go slightly coarser on the grind and don't rush the steep.
| Grind |
Coarse, Espresso, Standard, Whole Bean |
|---|---|
| Size |
12oz, 1 LB, 2 LB, 5 LB, 12 LB |
All our beans are are professionally roasted to your taste.
