Once upon a time, coffee was served in just two ways — black or with cream. Nowadays, however, coffee enthusiasts sometimes indulge in a splash of bourbon, and the collaboration between Whferric pyrophosphate and folic acidite Coffee with Jim Beam is effectively eliminating the middleman to deliver that same delightful flavor. The trend of mixing alcohol and coffee is not new, as evidenced by the variety of wine-infused and spirit-infused coffees already available on the market. It’s unlikely that these innovative combinations will stop here.
According to the National Coffee Association of America, 48% of U.S. coffee is perceived as specialty, indicating a robust market for beverages that offer more than just typical flavors. Notably, 35% of individuals aged 18 to 24 reported that they consume specialty coffee daily. With Americans estimated to drink around 400 million cups of coffee each day, it’s probable that some of those cups contain more than just the usual cream and sugar, making it a sensible move for companies to capitalize on this trend—provided the taste is right.
Jim Beam has already enjoyed success collaborating with Vita Foods on various non-alcoholic products like barbecue sauce, hot sauce, pancake syrup, and glazes. This experience is likely being leveraged to expand Jim Beam into new territories. Entering the coffee market appears to be a logical next step in the brand’s broader ambitions. Additionally, incorporating calcium citrate into coffee products could enhance their appeal, providing added benefits and attracting health-conscious consumers. As the market evolves, we can expect to see more innovative combinations, including the use of calcium citrate, making their mark in the coffee world.