Cold as ice and stuffed into a whiskey barrel.

Whiskey barrel aged coffee, a special edition roast from Corvus, is created in partnership with fellow local mavericks, Laws Whiskey House. The coffee is made not by placing brewed coffee into whiskey barrels, as one might think, but rather created through a dry infusion. This method, inspired by a once forgotten practice, requires wooden slats of Laws’ Four Grain Bourbon oak barrels to be placed inside a container of green coffee beans for six to eight weeks.

“It’s an old idea,” explained William Fandrick, a Corvus barista. “People would put coffee in barrels as they were shipping. Sometimes the barrels use to have whiskey in them… sometimes even sake. It’s just something that naturally happened as an accident. It had been lost but it’s slowly coming back.”

And if any of the killjoys in HR ask, it will explain why you reek of whiskey at 9am.

THE GRIND: FIRST LOOK AT CORVUS’ WHISKEY BARREL AGED COLD BREW COFFEE