Bourbon Blog Barrel Aged
We are really excited to launch a special project we have been working on with Tom Fischer, a top Bourbon expert and the founder of Bourbon Blog.
Now, when a Bourbon expert wants to put his name on a Bourbon Barrel Aged Coffee created by us, we hav to get it right!
After a highly adventurous that included blizzards, 60mph winds, road closures, fully booked hotels and 3 hour detour trip to pick up some Breckenridge Distillery Bourbon Barrels we got to work.
We age an amazing bean from Peru for a month in Beckenridge Distillery Bourbon Barrels and roast it medium to create this absolutely amazing Bourbon Barrel Aged coffee. The medium roast allows for the bean to retain some of the flavor profile of dark chocolate, raisin, walnut and brown sugar while pushing the amazing Breckenridge Bourbon to the forefront.
If you like Barrel Aged Coffee, this is one you don't want to miss out on!
Be sure to check out Tom's Virtual Whiskey Tastings
Light - Roasted to our lightest level. Usually before first cracks end. Called a Half City Roast.
Medium/Light - Roasted to first crack. Called a City Roast.
Medium - Roasted after first cracks before well before second crack. Called a City+ Roast.
Medium/Dark - Roasted to the start of second cracks.
Dark - Roasted from the start of second cracks to 15 seconds into second cracks.
Very Dark - Roasted beyond 15 seconds into second cracks.
