Dingle Collaboration Limited Edition- 209 days
Previously we have worked with Dingle and the Porterhouse to create Up & At’em.
A breakfast stout that was a collaborative project in which we used some Jasal EL Roble Natural.
In this experimental lot we decided to age coffee is a cask of Sherry (Pedro Ximenez and Oloroso) & Bourbon for 209 days.
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.
We washed the barrel, and then added two 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 5 kilos of Finca Argentina Colombia and aged the coffee for 209 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.
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 67 (although it looks much brighter).
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 occured.
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.