Cross Brew

Product Production Features

The base is non-peated new make spirit, 50% ABV and comes from Strathearn Distillery in Perthshire. This is made in a small pot still specifically for this product.

We use a blend of darkly roasted coffee beans. The blend is largely Ethiopian but we tend to downplay the origin as those flavours are eclipsed by the flavours of the roasting process. By darkly roasting our beans we get a richer, smokier flavour which not only compliments our new make base spirit, but lends it characteristics that one would find between the charred wood inside a whisky barrel and a casked spirit. The beans are ground at the exact time of brewing for freshness.

Grind size is fairly coarse and we brew in cafetières at 93 degrees for 4 minutes. We chose this method of extraction because we wanted to retain the most amount of naturally occurring oils as possible. Further, the taste profile from this method yields a full bodied extraction where we are capturing the vanillin, phenolic and guiacol compounds in the coffee.

The sugar is a 20/80 blend of demerara and white sugars.