Mosswood is a new line of re-casked MGP whiskies; a project started by Jake Chevedden and Therese Agnew who used to work booze retail in downtown SF. Unlike most non-distiller producers, however, Jake is actually going out and doing something unique with cask maturation. He's reconditioning used barrels with apple brandy, cold brew coffee, and sour ale to make three different selections for Mosswood. The espresso is shockingly delicious. I don't normally associate whiskey with coffee, but if it works in an Irish Coffee then why wouldn't it work as a cask enhancement? What matters is that it does.
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