209 Whiskey Aged Release

PRE-ORDER OPEN  FOR BATCH RELEASE 4

Sherry Edition

Dingle Collaboration Limited Edition

IT’S BACK 😎

Background

Previously we have worked with Dingle and the Porterhouse to create Up & At’em, our SLVRSKIN stout and three previous barrel aged coffees.

These collaborative projects have pushed us to refine how we brew, taught us how to work with whiskey barrels  and given us a clearer direction for what to create next.

In this experimental lot we decided to age coffee in a cask of  Sherry  (Pedro  Ximenez  and  Oloroso)  for 29 days.

Dingle Distillery

For this release Dingle Distillery kindly allowed us to use a cask from their Founding Father’s Collection.

The Dingle Whiskey Distillery is an independent family-owned business, thanks, in part, to their Founding Fathers programme. When the Dingle Whiskey Distillery was founded, 500 casks were made available to whiskey lovers, investors and connoisseurs. Those who chose to invest in a cask are known as Founding Fathers of the Dingle Whiskey Distillery. Each of these casks is individual, painted with the Founding Father’s name, fill date and cask number. Founding Fathers had the option of maturing their whiskey in whatever wood – port, sherry, madeira or bourbon, that they wished.

Process

We washed the barrel, and then added three litres of Dingle Cask Strength batch 3 edition.

This soaked into the cask in a temperature, moisture controlled environment.

We used humidifiers to keep the temperature and humidity stable.

We added 55 kilos of natural Gasharu and aged the coffee for 29 days.

Ageing coffee is a throw back to the early days of the coffee trade, when beans  shipped in whatever barrels were on hand.

The practice is most prominent in Indonesia.

Roast

Roasted using our Swiss Water Decaf profile. Based on the hunch that this treated coffee would behave similar to the soaked decaf.

The roast produced a bean which was colour 77  (although it looks much brighter).

Results

The ageing resulted in a noticeable moisture increase caused by the alcohol, and a structural change to the bean.

The beans swelled and a noticeable colour change occurred.

On the nose;  Sweet, sherry, liquorish and spices.

Taste; Rum, raisin and butterscotch. Peppery mouthfeel initially which subsides to a sweet, bright caramel.

Incredibly lush, toffee and vanilla notes with a bright clean and structured acidity. A Werther’s Original mouthfeel and finish.