We took Reverse Migration, our first pastry stout made with Bolivian cacoa, toasted coconut, and a touch of coffee from our friends at Boonton Coffee Roasters and let it sit in ONE select Buffalo Trace bourbon barrel for almost one year to the day to achieve some incredible results. BARM pours dark and viscous releasing potent cocoa and coconut aromas with a touch of roasted coffee. Upon your first sip you’ll get tremendous deep chocolate flavors sprinkled with coconut flakes with a light note of coffee before the beautiful kiss of the bourbon barrel finish sneaks up with caramel notes on the already decadent finish.