The new small-batch coffee, Starbucks Reserve Whiskey Barrel-Aged Sulawesi, is exclusively available for a limited time at the Starbucks Roastery and is made by scooping green Sulawesi (an island in Indonesia) coffee beans into American Oak-Aged Whiskey Barrels from Woodinville Whiskey, Co. The beans are rotated in the barrels over several weeks so that all the beans spend some time in contact with the barrel to absorb the whiskey flavor.
The coffee beans are then roasted, which beyond turning them into the more familiar, ready-to-brew brown beans, burns off the alcohol of the whiskey but leaves its aroma and flavor.
Besides being available in bags for you to brew at home, the new coffee is featured in two exclusive drinks at the Starbucks Roastery:
- Barrel-Aged Cold Brew - Slow-steeped Whiskey Barrel-Aged Sulawesi coffee sweetened with barrel-aged vanilla syrup served in a carafe along with a glass with a large cube of ice (like how you might drink whiskey).
- Barrel-Aged Con Crema - Hot pour-over Whiskey Barrel-Aged Sulawesi mixed with barrel-aged vanilla syrup and topped with cascara sugar cold-foam topping.
Photo via Starbucks.
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