The coffee giant’s Barrel-Aged Cold Brew LTO arrived in the Starbucks Reserve Roastery in Seattle one year after the chain debuted its first barrel-aged coffee, Whiskey Barrel-Aged Sulawesi. During the beverage’s brewing process, the Rwandan coffee beans are first hand-scooped into oak barrels that previously held gin, resulting in notes of pepper, cardamom and vanilla. Then the beans are small-batch-roasted, yielding citrus notes and a caramel finish.

Photo courtesy of Starbucks