Horn & Hardart Launches Limited Edition Craft Spirit-Inspired Coffee
Horn & Hardart has introduced a new line of alcohol-infused coffee that utilises distilled craft spirits in an innovative way. The first blend in H&H’s Prohibition Series is a limited-release, small batch, super premium, handmade line of whole bean coffee that has been aged in used Dad’s Hat Pennsylvania Rye Whiskey barrels.
“We set out to make a product that is ideal for coffee lovers who also love whiskey,” says H&H president Al Mazzone. H&H’s #18 Prohibition Series has been infused with Pennsylvania’s premier rye whiskey.
“Dad’s Hat Rye gave us one of their recently drained oak whiskey barrels, and we used a blend of 75% Horn & Hardart Liberty Roast whole bean and 25% espresso whole bean, and transformed it in the air tight spent barrel for 21 days,” explains Mazzone. “We rotated the barrel twice daily. What evolved was a coffee with notes of rich dark chocolate, cherry and berry and a hint of whiskey.”
Mazzone notes that the challenge was to take high quality whiskey and coffee and combine them in a way that complemented and did not damage either one. “That’s why we used roasted, not green beans. Roasted beans absorb the flavour faster, so you’ll get a more consistent blend. Coffee drinkers will love the refined taste, with subtle aromas and textures; there’s nothing quite like it on the market,” he says.
The inspiration for the name harkens back to a time, the Prohibition and Depression eras, when H&H coffee thrived and fueled Americans. #18 refers to the amendment to the US Constitution, which established the prohibition of alcoholic beverages in the US in 1920. “As caretakers of an iconic brand, we wanted to connect to that era in American history and also capitalize on the current popularity of craft spirits, of which one of the best happens to reside in our backyard,” says Mazzone, noting that Dad’s Hat’s classic rye features only rye grain and malt barrel-aged for at least six months in charred, new oak quarter casks, which allow the genuine rye flavour to evolve quickly. “The final product is a smooth spirit that delivers the up-front spice that rye is known for while finishing with a full, round mouthfeel.”
Horn & Hardart’s #18 Prohibition Series is priced at $24 per 10-oz bag. “It’s a premium price because of the amount of tender loving care that went into creating this handmade blend that is only produced in 100-bag extensions. The process involved a long round of testing to find the right amount of aging to make the perfect coffee,” noted Mazzone. The second product in the line, which will incorporate New Jersey’s Cooper River Distillery’s Petty’s Island Rum, will debut around Christmas.
Horn & Hardart was founded in 1888 in Philadelphia, Pennsylvania. The first Automat – restaurants that used coin-operated glass and chrome vending machines to dispense food and beverages – opened in 1902. The brand re-entered the coffee business earlier this year with the introduction of a new e-commerce site which offers whole bean/ground classic Liberty Roast, decaf, espresso, and K-Cups. For more information about Horn & Hardart, visit: https://HornAndHardartCoffee.com.
Dad’s Hat Rye gained Whisky Advocate’s revered Craft Whiskey of the Year Award in 2016. Their Straight Rye Whiskey just earned a 91.5 rating in the Jim Murray Whiskey Bible. The company’s Rye Whiskey Finished in Vermouth Barrels was recognised by Wine Enthusiast as one of “The Top 100 Spirits of 2015.” Additionally, Dad’s Hat Rye Whiskey Finished in Port Wine Barrels received a Gold Medal and a 91 rating from the Beverage Tasting Institute this year. Located in Bristol, Pennsylvania, the Dad’s Hat Pennsylvania Rye Whiskey distillery, which is owned and operated by Mountain Laurel Spirits LLC, carries on a Pennsylvania tradition of whiskey production dating back to the early 1800’s. To learn more about Dad’s Hat Pennsylvania Rye Whiskey distillery, visit: http://DadsHatRye.com.