2016: A blend of honey bourbon barrel aged stout aged for over a year, conditioned on cacao nibs, vanilla beans and coffee. 13.5%

2023: A few honey-soaked small format Rock Filter barrels and blended them w/ a few small format maple syrup-soaked Rock Filter barrels which we blended w/ a large format Willet rye barrel. Barrel ages ranged from 25 to 39 months. The base beers were were characterized by big notes of Cocoa, vanilla & mocha coupled w/ massive barrel tones. Roasted Brazilian & Dominican cocoa nibs lending rich cocoa notes w/ mild nuttiness. Scraped vanilla bean caviar from Thailand, Mexico & Brazil. 15%