Hoots X Roundhill

In the spirit of chasing thrills….

We decided to explore putting together Coffee and Chilli. Our experiments lasted several months. In the end we decided on our 150 day fermented version. We worked with the lovely coffee heads over at Roundhill Roastery. After a “cupping” session, this is a coffee connoisseur’s method for sampling ground coffee with the perfect heat and brew time. We chose the Almaz Sahille from Ethiopia.

Thai red chillis are fermented in a sea salt and cold brew coffee brine, shit gets real crazy in there. Like attenting a house party with Sid and Nancy. Sweet, spicy in a salted sea solution ripening, macerating in this luscious coffee juice.

What we have ended up with is a complex flavour which we have then smashed in a load of seasonal local Somerset cherries. The finest balsamic vinegar we could hunt down from Modena (the holy grail of vinegar).

Lastly we have finished this with delicious creamy butter and full fat cream from the mighty black and white empresses that roam the finer green pasture of the South West.

We have bottled a single Malt here…. 500 bottles are out there for you to get yer spicy wee mitts on, just in time for Xmas.

“Carpe Diem! Make your life extaordinary”

Love Brucey

Stay spicy 🌶️

https://roundhillroastery.com