*Whiskey Barrel Aged Coffee
You’ve got to try it — some of our best organic coffee aged in a premium whiskey barrel right up until it’s roasted. The taste is so distinct that after you drink a cup you’ll wonder why you don’t have a whiskey buzz.
The barrels are from Uncle Nearest 1856, a premium whiskey made in honor of Nathan “Nearest” Green, an African American distiller who lived during the mid-to-late 1800s. Green, it turns out, taught the legendary Jack Daniels everything he knew about making whiskey.
A portion of Uncle Nearest 1856 sales supports the Nearest Green Foundation, an organization working to ensure Green’s story is never again lost to history. The Nearest Green Foundation projects include a street renaming, museum, memorial park, book and scholarship fund.
“Uncle Nearest Flip”
Classic delicious slighty frothy shaken drink
2 oz Uncle Nearest Cold Brew Coffee
1 oz simple syrup
1 oz heavy cream
1 fresh egg
3 ice cubes
Add ingredients and ice to a shaker. Shake well to emulsify egg. Strain into a sour or wine glass.
“Uncle Nearest Eggnog”
Eggnog Inspired by Bongo’s Barrel Aged Coffee
4 egg yolks
4 egg whites
1/3 cup plus 1 tablespoon sugar
1 cup heavy cream
1 pint whole milk
3 cups cold-brew barrel-aged coffee
1 tbsp nutmeg
Beat the yolks until they lighten in color. Slowly add the 1/3 cup sugar. Beat until sugar is dissolved. Add the cream, milk, brewed coffee and nutmeg. Beat the egg whites till soft peaks form. Add the tbsp of sugar and beat until stiff peaks form. Whisk the whites into the mixture. Chill and serve.
“Uncle Nearest Cold Brew”
For one pound of roasted coffee:
2 gallons (7570 ml) water
Coarse grind: grounds should like Kosher salt
Steep for 48 hours in cold brew method of your choice
For 1/2 pound of roasted coffee:
1 gallon (3785 ml) water
Coarse grind; ground should look like Kosher salt
Steep for 48 hourse in cold brew method of your choice
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