Blind Assessment: A grapey, fruit-saturated alcohol dominates, big and startling, though more grappa-like than whiskey-like. Pear, grappa, white oak, cocoa, raisin in aroma and cup. The acidity is essentially unreadable in coffee terms given the impact of the big, grapey alcohol sensation. The mouthfeel is light and pleasingly buoyant. The fruity alcohol dominates in a very sweet finish.

Notes: A blend of distinguished green coffees aged before roasting for a minimum of one month in a barrel previously used to age rye whiskey. This coffee tied for the third-highest rating in a cupping of aged, casked and specially cured coffees for Coffee Review‘s May 2017 tasting report.  Revel Coffee is a micro-roaster located in Billings, Montana. Its motto: “Quality is paramount — a difference you can revel in.” Visit www.revelcoffee.com or call 406-534-9621 for more information.

The Bottom Line: Not a conventional coffee profile, but a striking one. The influence of the whiskey-casking dominates, but lushly, complexly, rather originally.