Marcescent

Fresh and barrel blended imperial stout conditioned on Tanzania, Madagascar, and Ugandan vanilla beans, maple syrup, and pecans. We brewed a half batch of heavily wheated imperial stout and blended it with a handful of small format bourbon and rye whiskey barrels from Kings County Distillery which have been holding some of our first stouts made here for about 12-14 months. We’re getting big fudge brownie, black and white cookie, marshmallow, roasted malt and a maple oakiness. As Marcescent begins to warm, we’re getting big additions of marzipan, dark cherry, and the bourbon/rye notes definitely start to shine.