Green coffee is hygroscopic and therefore susceptible to picking up aromas and flavors from its environment. The whisky barrel aged technique is developed using this particular nature of  coffee.

For this special whisky barrel process, the wet whisky barrels used to make bourbon whiskey are used. Once the whiskey that has been aged in the barrel was emptied, there is some residual remaining in the cast. Specialty grade green coffee beans from Honduras are then put into the barrel and they then absorb the aromas and flavors from the barrels.