Created to weave together the world’s indulgences. A wheated stout base aged in Willett and Heaven Hill bourbon barrels for 29 months was conditioned atop raw and toasted coconut and Bolivian cacao. If that wasn’t enough, we then added Columbian coffee from Onyx Coffee Roasters to the mix in a harmonious fashion. Each component was folded in to represent an equal third and play games on your pallate from start to finish. This interplay of ingredients brings out milk chocolate sweetness and coconut bliss, eventually shifting to fresh-brewed roast characters and subtle bitterness that is a journeyful retreat back to equilibrium.