Devils River Whiskey launches Devils River Coffee Bourbon Whiskey, a San Francisco World Spirits Competition Gold Medal winner and a rich, smoky addition to their family of whiskies.
“We believe coffee and whiskey are natural companions. Both have intense character and intricate processes,” says Mike Cameron, co-founder and Distiller. “We decided to take on the challenge of marrying these two beverages into one sinfully smooth whiskey. With our emphasis on quality and technique, they’re a match made in bourbon whiskey heaven.”
The Texas based team chose a local San Antonio coffee roastery with standards to match its own meticulous distilling process. All of the beans are “fair trade” and come responsibly sourced from Columbia, Brazil and Honduras.
“After trying a variety of roasting styles, we found that the dark Vienna Roast best compliments our whiskey, adding another layer to its deep flavor profile,” Cameron says. “The Vienna Roast is the most difficult roast to achieve on a consistent basis, so of course we had to take on the challenge. Besides being darker, richer and more aromatic, this blend has a full body that features caramel, citrus and berry notes with a rich, satisfying finish.”
To further enhance the flavor of their Coffee Bourbon, Cameeron opted for a cold brew process. “During our research we discovered hot brewing forces the flavor from the bean, but cold brew likes to take its own sweet time,” says Devils River Whiskey Vice President of Marketing, Eric Hundelt. “We steep our Devils River Bourbon with the dark roasted Vienna coffee beans for at least 24 hours at a low temperature to bring out the smooth, sweet flavor cold brew coffees are known for.”
The Coffee Bourbon is then naturally infused with 100% blue weber agave nectar to mellow the finish and add a touch of sweetness.