It was the God-serving Messiah named Jesus who once channeled his inner chakra to turn water into wine. As far as I (the Jew) know, he is the only person in modern history who’s been able to combine the powers of two life-giving substances provide sustenance for all of his disciples for all of eternity. Until science caught up with his ass and wine-infused coffee became a thing.
Born out of a genius experiment between Napa Valley’s Molinari Private Reserve and master roaster John Weaver of Wild Card Roasters, it’s apparently taken the duo over two years to perfect the combination of a house-made red and “carefully selected” coffee beans.
Here’s how it works:
The beans “relax” in the “artisan-crafted” wine to absorb its flavors, then get dried and hand-roasted. The result is a rich small-batch coffee with a blueberry *note. What you do with the ensuing alcohol-infused grounds is up to you: it works just as well for an iced coffee, an espresso, a latte, or any other variation on your favorite coffee preparation.
So far, the two companies can’t comment on the effect the residual alcohol content will have on your productivity or mood. But I can probably sum it up for you: POS-I-TIVE.
* = wine-talk for “after-taste.” Don’t worry, I had to Google it too. .
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