Bourbon & Rye Barrel Aged Imperial Stout with Toasted Coconut & Coffee. Yes, the entire volume was aged in three rounds of barrels — Round One: Elijah Craig, Four Roses and Willett. Round Two: all Buffalo Trace. Round Three: Sazerac Rye and Russell’s Reserve. 23 months total time resting in wood. So much work sourcing lumber and carefully moving beer barrel-to-barrel to yield wonderfully giant stout. A standard touch of coconut and half the coffee we usually push, Triple Barrel Benthic will have you looking to muddle Demerara™ and top it all with candied Luxardos™ . A little spice, flaming marshmallow, a furry ape hug of brown booze and a hat tip to the barrel team.