Rye Whiskey Barrell Aged

This one’s got a little more bite to it—in a good way.

We took bright, high-grown Costa Rica beans and let them hang out in freshly emptied Kentucky rye whiskey barrels. What comes out the other side is coffee with some edge—spice, oak, a little sweetness, and just enough kick to wake you up without slapping you in the face.

Roasted to a medium so it keeps that natural brightness—think a little green apple, some cocoa, a hint of almond—then finished off with that rye character that sneaks in on the back end.

No booze in the cup. Just the influence.

It’s smooth, but it’s not soft.

Brew this when you want something a little sharper than your usual cup.