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Glasgow coffee roaster to launch new coffee aged in whisky barrels

Glasgow-based Ovenbird Coffee Roasters have teamed up with local distillery Auchentoshan to create a new batch of coffee which has been aged in whisky casks.

Published: April 24, 2017
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The coffee specialists which are based in the southside of the city, created the distinctive new coffee after owner Davide Angeletti, who says his team are fascinated with artisan products, fell in love with whisky and the story behind Scotland's distilleries after moving to Scotland six years ago.

Picture: Ovenbird

Angeletti said: "We wanted to merge the specialty coffee world and the Scottish whisky universe together, from there it took us 18 months to develop this wonderful new coffee."

The coffee expert says the team have plans to release more new specialty coffee this year.

He added: "Auchentoshan Distillery in Clydebank were very helpful to us as they supplied their lovely barrels and we are also working with other distilleries to create newer versions."

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Angeletti said that the artisan coffee company is keen on continuing to work with other small brands and craft producers within the Scottish Food and Drink industry, he said: "We have a strong presence through the Scottish territory thanks to being a member of Scotland Food & Drink network.

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"We attend the most important food events around the country and many of our customers, such as Gusto & Relish, Kind Crusts and so on, are now offering whisky coffee alongside our main coffee blend."

Coming in at around £15 for 350g bag, the new coffee, which is matured in the casks for around eight weeks, is sure to be a big hit with both whisky and coffee fans.

Angeletti believes the whisky aged product will delight people with its rich flavours which include cinnamon, vanilla, oak and a hint of coconut.

The brand have also created a blend that has been aged for 12 weeks, with even stronger flavours, and they are hoping to launch it at the Glasgow Coffee Festival in May.

Operating since 2013, Ovenbird source and roast ethical coffee beans from Africa. Relying on expert blenders rather than automation, the team say they care that each product has the qualities which drove them to buy the coffee in the first place: cleanness, sweetness, acidity, complexity and above all the people behind it.

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• Find out more at www.ovenbird.co.uk

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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