There's an interesting article from Whisky Advocate about aging of coffee and whiskey with some history and current offerings.
Specifically, it talks about using a whiskey barrel, after the whiskey was removed, to age coffee (either green or already roasted). Also it discusses the outcome of the other way around: aging coffee in a barrel, then removing the coffee, then re-using the barrel for barrel-finishing a whiskey. Sounds like they had some interesting results!
There are also whiskeys, such as Fliquor Bean or home-made infusions, which are coffee-infused whiskey.