KOVAL Distillery has unexpectedly ventured into the specialty coffee market with its inaugural release of barrel-aged coffee beans. This blend is made possible through the brand’s collaboration with Chicago’s Hansa Coffee Roasters and Kenya’s Asali Hills Estate.

The barrel-aged coffee blend showcases single-origin Kenyan coffee that has been aged for seven months in KOVAL’s organic whiskey barrels. The company tapped both rye and bourbon varieties. This process imparts distinct flavor profiles — the rye-barrel batch emphasizes spicy, robust undertones, while the bourbon-barrel version leans toward sweeter, rounded notes. Both options express layered aromas of dark chocolate, mulberry, and dark cherry, complemented by a subtle whiskey essence.

KOVAL Distillery’s innovative barrel-aged coffee blend bridges the craftsmanship of distilling and coffee roasting to offer a novel experience for enthusiasts of either category.

Image Credit: KOVAL Distillery