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If you’ve ever visited a Starbucks Reserve location (there are nine worldwide, six of which are roasteries), then you know that you won’t find many of the company’s best-known beverages on the menu. There’s no “venti PSL” at a Roastery — but there is a Hot Honey Affogato and Toffeenut Bianco Latte. Starbucks’ Reserve Roasteries are hubs for the coffee giant to experiment and offer premium espresso and coffee bean innovations, and they host a number of unique creations. At the three New York City locations, Starbucks features such intricate coffee beans as Sun-Dried Brazil Fazenda Recanto with rose and lavender, and Rwanda Sholi Kundwa with chamomile and ginger. Included in this assortment is Starbucks Reserve Knob Creek Bourbon Barrel-Aged Guatemala coffee with chocolate and fruit tones — and there’s more to this specific roast than initially appears (or tastes).

Starbucks Reserve developed its barrel-aged Guatemalan coffee in partnership with whiskey giant Knob Creek. According to the Starbucks Reserve website, the batch is sourced from “an extraordinary lot of Guatemalan beans, meticulously cared for during the aging process in Knob Creek Kentucky Straight Bourbon Whiskey barrels.” This long-standing coffee tradition merges with the expertise of the famed Kentucky distillery, creating a coffee described by Starbucks as having “mellow sweetness, notes of chocolate, hints of stone fruit, and an aura of rich oak.” For optimal preservation of these intricate, crafted flavor elements, this barrel-aged coffee is best brewed using a pour-over, French press, or even made into a lavish batch of cold brew.

Barrel-aging is a skilled method to infuse flavor into coffee without the need for heavy sugary syrups or synthetic flavorings, and it’s completely alcohol-free. It’s a trend that’s been gaining momentum in the coffee industry in recent years, inspiring the creation of brands like Regent Coffee and Bourbon Coffee Co. Good Folks Coffee in Louisville, Kentucky also produces a custom Pappy & Company coffee blend aged in luxury Pappy Van Winkle bourbon casks.

In the process of barrel aging, green coffee beans that have not yet been roasted are stored in a barrel previously used for aging alcohol, such as Knob Creek bourbon whiskey. These beans remain in the barrel to soak up distinctive aroma and flavor profiles. After an undetermined period, the beans absorb enough character and are then roasted and brewed into a unique, robust coffee. Expertly adjusting the duration of aging allows for a controlled infusion of aroma. Coffee beans aged in Knob Creek barrels typically adopt qualities such as earthiness, nuttiness, oakiness, hints of vanilla, spice, and a touch of sweetness.

Many enthusiasts have posted online about their experiences with this coffee. It is served in Starbucks Reserve Roasteries and stores, commonly sweetened with vanilla syrup. According to one user on Reddit, this vanilla additive complements the bittersweet tones of dark cherry in the coffee, creating a smoothly balanced flavor. For those wanting to experiment, it’s suggested to add a splash of Knob Creek bourbon to a cup of black drip coffee made from Starbucks Guatemala specialty beans.

For more information, read the original article on Tasting Table.