Country of origin: USA Alcohol content: 50.00% Alcohol by Volume
A balanced universal cocktail bitter, with red fruit tones from light roasted, direct-trade coffee by San Francisco’s Four Barrel Coffee. Its’ “tie the room together” bitterness from burdock root, sarsaparilla, vanilla, and quassia allows them to play particularly swimmingly with aged spirits.
They use distinct quality coffee, sourced and roasted by Four Barrel of San Francisco. It took them years, literally, to develop this method of carefully extracted coffee as one flavor pillar of the bitters, then sustained by rye whiskey and cane spirit (rum). As always, for their base they use top quality spirit that they actually make, one of many aspects that show they have the steepest standards of their industry.
The varied backgrounds of the founders in coffee, bartending, and food kept them committed to make this, they think, the only non-stale alcohol and coffee product on the market. The challenge in trying to extract the essence of a coffee bean is oxidation. Coffee oils decay rapidly, No stale or burnt tones here.
Dash a bit on top of an iced coffee, you get an herbal, spiced drink similar to a New Orleans Style Coffee. Utilised in a classic cocktail like the Old Fashioned, you get a red fruit and coffee tone, with a touch of citrus and pepper/rye spice. If you add a few dashes to a steak marinade or a batch of cookies, prepare for elevation.
- Any Old Fashioned recipe, specifically one with rye and Demerara syrup
- Soda and tonic water
- Sazerac Cocktails
- Baked goods of all kinds: add a tablespoon in to your favorite recipe
- Meat marinades. Add 1/2 tablespoon per steak/burger
About Workhorse Rye:
What? YES. Gypsies. That means they don't *own* a distillery. Rather they utilize other people's distilleries, but make the recipes and products themselves.
Their whiskey comes from organic grains and gores into used barrels. These unique whiskeys form the base spirit for their bitters which make these bitters rather special indeed!
Good bitters, but lacking in a really strong coffeBy: Pete on 9 May 2019Cant complain about this really, its a good bitters, but we needed something with a more pronounced coffee flavour. Have still been finding uses for it, as it adds a darker interest to some drinks.
Others Also Bought
More From This Category