This is one for those who enjoy a little whiskey in their coffee.

• 2 1/2 lbs Wildflower Honey

• 100 oz Spring Water

• 1/2 Packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 5 ounces of Victorian Pantry Whiskey Barrel Brew whole coffee beans, placed in a rumble jar or brew bag (for easy removal) for 36 hours.

Back sweeten to taste ( I used 6 oz of wildflower honey) .

Back Fortify with Old Granddad 114 Whiskey ( I used 8 ounces).

I get all my coffee beans from Victorian Pantry located in Granger, Indiana.