Modern Times – Monster’s Park Bottles & Bourbon Barrel Coffee
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MyBeer Buzz
From Modern Times:
We’ve got a brand new barrel-aged coffee available, and it is a stunner. We started off with beans from the La Betania Estate in Hulia, Colombia. Pre-barrel aging, this coffee tasted of sweet cherries and had a lingering green apple note, with a medium body and a pleasantly complex finish.
We then aged it in an explosively aromatic bourbon barrel acquired from our friends at a certain San Diego/Los Angeles whiskey bar with an extensive single barrel purchasing program. The barrel held Russell’s Reserve, which is Wild Turkey’s 10-year old, 45 proof bottling, and is considered by some to be the platonic ideal of Kentucky bourbon.
The barrel smelled incredibly rich, with big notes of toffee, caramel, and rye spice. That marvelous character carried over into the coffee perfectly, with added notes of oak, vanilla, and dark honey.
We recommend preparing our barrel-aged coffee either as a pour-over or French Press. It can be made as cold brew, although the barrel character is more subdued. And don’t age ’em! Freshness is critical!
YOU CAN PURCHASE THE BEANS HERE. SUPPLIES ARE EXTREMELY LIMITED! IF YOU WANT TO GUARANTEE YOURSELF BAGS NEXT TIME, SIGN-UP FOR A COFFEE SUBSCRIPTION.
IN OTHER NEWS, we’ve been busy bottling Monsters’ Park Aged in Bourbon Barrels, along with a couple of variants. We’ve knocked out the ‘classic’ edition and the coffee version, and we plan to finish up with the toasted coconut & cocoa nib version early next week. Assuming everything passes quality control testing, we’ll send out an email newsletter announcing the sale next week.
The beer is tasting absolutely remarkable. The sweetness from the freshly dumped Heaven Hill bourbon barrels is the perfect balance to the cantankerous roastiness of Monsters’ Park. The coffee edition got a strong dose of extremely fresh Black House Blend beans, and it’s hitting the "chocolate covered bourbon espresso bean" note beautifully. Needless to say, we’re all very excited for the toasted coconut & cocoa nib version, too.
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