Honduras Masaguara Whisky Barrel | Whiskey Barrel Fermentation

Origin : Honduras
Notes :  Whisky | Tiramisu | Truffle Chocolate
Process : Barrel Fermentation
Varietal : Caturra
Roast Level : Light - Medium
Altitude : 1500 - 1700 masl

The Process : 

Coffee cherries are washed and sealed in oak barrels that are previously used to age sherry-cask whisky. The coffee cherries are sealed for 30-40 days under a low temperature controlled environment allowing the beans to slowly absorb the residual whisky character from the wood cask. No alcohol is added or present during the whole process. This slow, cool aging produces a sweet whisky tasting cup.

What the cup unfolds : 

Experience a sweet dessert tiramisu note with hints of whisky and truffle chocolate.
Let's enjoy!