The craft of barrel-aging requires careful precision and patience. The experts at Batch 206 Distillery have mastered the craft of aging Bourbon Whiskey, and now they’ve accepted the challenge of creating a barrel-aged coffee with Caffe Vita. First, the South American green coffee matures in freshly emptied American oak barrels for up to 4 months. Then, the coffee is removed, carefully roasted, and set back in the barrels. The result of this double barrel-aging is something worth the wait— a full-bodied and balanced cup with notes of dark chocolate, charred wood, oak tannins, and hints of lingering vanilla from the barrel-aged bourbon.