Coffee is a good mixer for bourbon - there's lots of interesting flavor overlap between the two beverages. The spirit is sweet, has barrel-aged flavors, and packs in some smoke, too. Meanwhile, the coffee is acidic and bitter, so when together, they form a delightful complement.
The infusion will act in surprising ways; it's not entirely possible to predict the ratios of the result. Don't fear, it'll definitely penetrate into the beans, as some even soak coffee beans prior to roasting for alcohol-imbued flavors.
To start, reach for one of the best ranked bourbon brands, with a balanced palate; perhaps Wild Turkey or Maker's Mark. And as for the coffee, start out with a dark roast, as it'll best imbue that classic coffee essence.
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