We took imperial stout aged 22 months in Heaven Hill 4-year bourbon barrels and blended it with liquid aged 18 months in Basil Hayden bourbon barrels. A small amount (~30%) of "new" un-aged beer was also blended in to balance the liquid. Then, we conditioned the stout on copious amounts of Peruvian Amazon Vanilla Beans and Mexican Vanilla Beans, along with a modest amount of hand-toasted coconut.