Our coffee takes its inspiration from the Valinch, a pipette used for drawing whisky out a cask for sampling, and known colloquially in distilleries as the ‘whisky thief’. Over a month of resting in whisky barrels, the green unroasted coffee slowly absorbs left over heady aromas of whisky through the deft and guile of osmosis. After resting the coffee finds a point of perfect equilibrium ready for roasting with a new, unique flavour profile. Our choice of barrel was originally a Spanish sherry cask with a Speyside whisky further aged and finished during the final maturation. These drinks are full...

Coffee and milk have been paired together almost from the very beginning of westerner’s obsession with the drink.  Though the consumption of coffee originated in Yemen, it was not until coffee arrived in Europe in the 1600s that milk and coffee were combined. Hundreds of years later around seven of all coffees drunk will be made with milk, whether it’s a latte, a cappuccino, or just by adding a dash of milk to a filter brew.   Because of this, a question we get asked a lot is ‘Which coffees do you recommend with milk?’. With this in mind we decided...