Good whiskey and good coffee undoubtedly have a lot in common. From their rich, complex tasting notes that sometimes take a little practice to get right to their slightly mind-altering properties and adult-beverage qualities, there's just something fully ambient about each.
And we know from our love of Irish coffee that the two go together pretty seamlessly.
Now, Starbucks is taking this relationship to the next level by actually aging some of their coffee in whiskey barrels for an extra special beverage that they are currently only serving at their super fancy Starbucks Reserve Roastery and Tasting Room in Seattle for a limited time, according to Brand Eating.
Starbucks Reserve Whiskey Barrel-Aged Sulawesi is the small-batch coffee in question. When the Indonesian beans are still green (as all coffee beans start out before they are roasted), they get dumped into American Oak-Aged Whiskey Barrels from Woodinville Whiskey Co., where they sit for a few weeks, rotating around so that they get enough time to soak up the whiskey.
By combining the meticulous process of barrel-aging, the craftsmanship of cold brewing and the uniqueness of our #StarbucksReserve Whiskey Barrel-Aged Sulawesi, our Barrel-Aged Cold Brew creates a truly unique and well-rounded flavor experience. Served lightly sweetened with house made barrel-aged vanilla syrup. #StarbucksRoastery #BarrelAged #Cinemagraph
"The centuries-old craft of barrel aging allows for time to work its magic, imparting rich flavors that could never develop in haste," Starbucks Reserve wrote on their Instagram page. "For our first barrel-aged [Starbucks Reserve] coffee, we aged small-lot Sulawesi coffee beans to aromatic perfection through a meticulous process using oak barrels. This coffee is simply unforgettable: intense whiskey aromas with caramel and mellow oak flavors."
If you show up the flagship Reserve spot, you can pick up ready-to-brew bags of coffee, or you can be a little more wild and order one of two special drinks from their cafe: the Barrel-Aged Cold Brew, which is exactly what it sounds like and is served in a carafe with barrel-aged vanilla syrup and a cup with a large ice cube, like a glass of whiskey, and the Barrel-Aged Con Crema, which is the hot pour-over version of the same beans, mixed with the same vanilla syrup and topped with cascara sugar cold foam.
In case you are wondering, all the booze cooks out during roasting and brewing, so you're just left with the mellow flavor notes. It won't get you tipsy, unless you dump a shot of the stuff in yourself.