Introduction
Since our first roastery in Glasnevin, Silverskin Coffee Roasters has been exploring the intersection of coffee, beer and whiskey. Our collaboration with Porterhouse Brew Co., starting with the Up & At ’Em series and continuing through specialty stouts and live events like Beer, Whiskey & Coffee with Beardy Dave, has grown into a craft we continue to refine.
This fourth release in the 209 series pushes that craft further. Batch 4 saw us fill a Pedro Jiménez sherry cask with 60 kg of Gasharu naturally-processed coffee. This release builds on years of experimentation and storytelling in flavour.
The Journey
Origins of the coffee
The Gasharu Natural is chosen for sweetness, clarity and its ability to carry complex barrel flavours.
The cask story
This Pedro Jiménez sherry cask has previously held whiskey, bringing dried fruit, honey, and subtle spice notes to the coffee. By ageing the Gasharu beans in this environment, we capture depth and nuance unique to this edition.
The process
- The cask was cleaned and prepared for this batch.
- 60 kg of Gasharu Natural beans were filled into the barrel.
- Beans rested in the cask under controlled conditions to absorb flavours.
- After the ageing period, the beans will be roasted with a signature profile designed to preserve the barrel’s influence.
Where beer, whiskey and coffee meet
Our long-standing work with Porterhouse Brew Co. has produced collaborations from Imperial stouts to barrel-aged beers. The 2‑0‑9 series continues that philosophy: merging craft disciplines to create coffee experiences that are both rich and unexpected. Our recent live events, including Beardy Dave and Dingle’s cold brew showcases, demonstrate our commitment to community, education and flavour exploration.
Why 2‑0‑9?
The series name represents the ongoing exploration of coffee and craft spirit collaboration. Each release highlights a new method, barrel, or flavour combination. Release 4 shows coffee matured in a Pedro Jiménez sherry cask, continuing the series’ narrative of craft experimentation.
Tasting Notes
Expect honeyed fruit, treacle-toffee, dark chocolate, dried fig, and a whisper of cedar. The natural process adds bright sweetness, while the sherry cask adds weight and subtle complexity. This is a coffee to savour.
Release Details
- Limited batch: approximately 60 kg
- Format: 100g/250 g bags
- Available: [12/12/25]
- Price: [19.99/39.99]
Thanks
Special thanks to Beardy Dave andour partners at Dingle Distillery, our roasting team in Westlink Business Park, and the Gasharu farm.
