The original English-brewed Russian Imperial Stouts were loaded with flavors of char, toast, oak, and raisin. We did our best to capture that spirit by using all English malts (Pale Maris Otter, Amber, Brown, and Black) plus caramelized sugar. This batch spent eight months in two well-used barrels that held rye and before that cognac. We pitched a small amount of Brettanomyces isolated from an English strong ale, but don't expect more than a subtle vinous tone. What the English called "stale" but in a good way!