Our Hardywood Gingerbread Stout, described by BeerAdvocate as "Freagin' Christmas in a bottle" is an imperial milk stout made with vanilla beans, cinnamon, fresh Casselmonte Farm baby ginger and Bearer Farms wildflower honey. Gingerbread Stout is then matured in Caribbean dark rum barrels, where it adapts an incredibly mellow character with a crescendo of gingerbread spice giving way to subtly sweet, lingering molasses and spiced rum notes and emerges 12 weeks later as Rum Barrel GBS. A festive blend of spice and character laces this rich, chocolatey stout, which warms the palate and the soul.