MIDNIGHT SKÅL
Whiskey Barrel-Aged Coffee | Release Year ‘25
Origin: Natural Ethiopian Guji
Roast Level: Medium
Barrel Partner: Wild Hare Distillery — Tempe, Arizona
After experiencing the power of whiskey barrel aging firsthand, we’ve decided to make this an annual tradition. Once a year, we’ll select a single barrel and a bold origin to craft something extraordinary.
This year, that release is Midnight Skål — a limited-edition coffee aged in whiskey-soaked oak, built on precision, intention, and reverence for the process.
We’ve partnered with Wild Hare Distillery, makers of award-winning small-batch whiskey, to create a barrel-aged coffee that honors fire, craft, and depth.
The Barrel Aging Process
Once freshly emptied, the whiskey barrel is picked up intact and filled with 100 pounds of unroasted, natural-process Ethiopian Guji — a coffee celebrated for its vibrant fruit and floral complexity.
At 14–18% moisture, green coffee is porous. Over a 7–15 day aging period, it absorbs the residual spirit trapped in the staves — drawing in notes of vanilla, rye spice, toasted caramel, and smoke.
We rotate the barrel throughout to ensure even contact and balanced aging.
Once complete, the beans are transferred to breathable food-safe containers to rest — allowing excess moisture to evaporate while locking in the aromatic depth.
Roasting is done in small batches at a medium level — enough to preserve the coffee’s origin character while showcasing the spirit’s influence. The result: a smooth, structured cup where berry and citrus meet oak, warmth, and depth.
No alcohol remains after roasting — just a trace memory of the barrel that shaped it.
A Cup Worthy of a Toast
Midnight Skål is bold but nuanced —
Bright fruit layered with cocoa, toasted oak, and warm spice.
It’s both familiar and unexpected.
Modern craft with mythic roots.
This is coffee for quiet mornings, bold nights, and anyone who prefers their brew with story and substance.
Once a year. One barrel. One shot.
When it’s gone, it’s gone.
Raise your mug accordingly.