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The barrel behind our Leopold Bros. 9 Year Three Chamber Rye pick got a second job. Viafi Coffee Company, a specialty roaster in Denver, the same city where the whiskey was distilled, filled it with green coffee from Guatemala and Honduras and left it there for 36 days.
The whiskey that came out of that cask was “The Ryevivalist”: nine years old, 110 proof, distilled in November 2016 from 80% Abruzzi rye and 20% floor-malted barley on a three-chamber still. It sold out.
Raw coffee absorbs whatever surrounds it. Thirty-six days against rye-soaked oak gave these beans the barrel’s aroma and spice and none of its alcohol. No whiskey is added, and there’s none in the cup.
The blend mixes washed and natural lots. Viafi roasted it medium, which adds body and still lets the barrel come through.
Tasting notes
Baking spice, lemon, almond bread. Anyone who has the bottle will recognize the baking spice from the whiskey’s finish.
Food pairing
Almond croissant, lemon pound cake, or buttered rye toast.
Frequently asked questions
Does barrel aged coffee contain alcohol?
No. The green beans rest in an empty barrel that used to hold whiskey. They pick up its character and flavor, and no alcohol.
Which barrel was this coffee aged in?
The single barrel from The Prime Barrel’s Leopold Bros. 9 Year Three Chamber Rye pick. The coffee spent 36 days in it before roasting.
What does rye barrel aged coffee taste like?
This one tastes of baking spice, lemon and almond bread.
Who roasts it?
Viafi Coffee Company, a specialty coffee roaster in Denver, Colorado. The company was founded by Jason Levinson, formerly of Stranahan's Whiskey.
Is it whole bean or ground, and what size is the bag?
Whole bean, in a 12 oz bag.
Where is the coffee from?
Guatemala and Honduras, specifically from Huehuetenango and Ocotepeque regions. A blend of washed and natural process lots.