About This Beer
Kyle Harrop matured the rich Imperial Stout base in Evan Williams barrels for 14 months. Then he transferred it to Larceny casks for an additional 10. After that came Old Fitzgerald (9 months), Henry McKenna 9-year (8 months), and Elijah Craig 23-year (6 months).
Finally, after nearly four years in bourbon-soaked oak, he conditioned the brew on Emperor’s and toasted coconut plus vanilla beans from Papua New Guinea, Peru, and Réunion Island.
Tasting Notes
Each motor oil-thick pour tastes like indulging in an artisanal coconut macaroon alongside a nip of top shelf whiskey. Sweet notes of silky crème brûlée and tropical nuttiness weave through fudgy dark chocolate tones. A whisper of roasty espresso threads through the back end before it all culminates in a warming finish.
Noteworthy Ingredients
Reviews
4.75
1 Rating