Starbucks Is Now Selling Whiskey Barrel-Aged Coffee and We Are Here for It

| Trending News
Starbucks Whiskey
(Photo: Starbucks)

Starbucks’ newest limited edition brew doesn’t taste like spring or festive favorites — it tastes a lot like whiskey.

In a press release from the beloved Seattle coffee brewers, Starbucks plans to debut two new whiskey barrel-aged flavored beverages this week: a Barrel Aged Cold Brew and a Barrel-Aged Con Crema, along with a hand-scooped whole bean coffee to take home.

According the release, the two coffees begin with beans “hand-scooped” into “freshly emptied” whiskey barrels and then “hand-rotated frequently to ensure all the coffee comes into contact with the oak barrel.” They are then roasted by “master roasters,” who burn off the actual alcohol but leave behind the smell and taste of whiskey.

Duane Thompson of the Starbucks beverage R&D team says exploring the potential of coffee and marrying nontraditional experiences is something the company strives for every day.

MORE: Starbucks' New Cups Will Add a Spring in Your Step This Season

“There’s no better stage than the Starbucks Roastery for a unique coffee like this because customers are seeking an immersive, sensorial experience that the craftsmanship of barrel-aged coffee delivers,” said Thompson.

He sees the new drinks as a stage that bring ample opportunity for innovation with its small-lot Reserve coffees, each with their own identity. 

The cold brew is served in a sidecar glass with an oversized cube of ice, just like a cocktail might. The crema comes in a little glass mug with a handle.

Unfortunately, if you want to try these two drinks out, book a plan ticket now. Both are only sold at the Starbucks Roastery store in Seattle, Washington.


Would You Spend $150 on This Starbucks Mug?
Starbucks Launches Two New Macchiatos for Spring's Fluctuating Weather
The New Starbucks Drink You're About to See All Over Social Media

Tania Hussain |

Tania Hussain is a native of Toronto and a Hoosier at heart, studying journalism at Ball State University in Indiana. She has a mad love for fine cheese, film, music, and meeting people upon her many travels. When Tania’s not writing at Womanista, she can be found going for long nature runs, rooting for the Indianapolis Colts and St. Louis Cardinals, photographing sights and food, or writing for her online magazine, The Hudsucker. She is also a member of the Indy-based, Society of Professional Journalists—one of the oldest organizations in the U.S. that promotes and represents journalists.