This is an ultra-complex treatment of "Black Tar," our base Imperial Stout that has previously only been available at our food/beer pairing dinners at the OIB Tavern.

Black Orchid is always barrel-aged with vanilla beans. The barrels we procured for this batch are the French oak, former ruby port casks in which Angel’s Envy bourbon is conditioned for several months after spending many years in American white oak.

This batch of Black Orchid was treated with Ugandan and Mexican vanilla beans, a blend of single-origin cocoa beans from Dominican Republic, Ecuador, Ivory Coast & Venezuela, deeply roasted hazelnuts and pecans, and locally roasted Colombian and Honduran coffee beans.

The result is a viscous, velvety and totally unfiltered explosion of aroma and flavor.

Fact: Vanilla beans are derived from orchids in the genus "Vanilla," native to Mexico. The name "Vanilla" comes from the Spanish word "Vainilla", meaning "little pod". Vanilla beans are also referred to as pods or "Black Flower", after the mature bean, which shrivels and turns black shortly after it is picked.