Coffee Aged in Whiskey Barrels

The Espresso Smith Brewing Company are trying to change the flavour of coffee with an interesting technique that borrows an idea from alcohol production.

The coffee is given an oaky flavour thanks to a process that takes green coffee beans and ages them in oak barrels for two years before they’re eventually roasted.

The company claim the finished coffee is layered with cacao, charred oak, mesquite honey and notes of whiskey.

The packaging provides a nice finishing touch with the beans coming inside whiskey style bottles that are sealed with wax.