This imperial stout was brewed with our favorite top shelf ingredients. British base malt, rolled oats, malted oats, and a whole lot of toasty brown sugar are liquified into this luscious treat. We then filled some freshly dumped maple syrup casks which previously held Pappy Van Winkle bourbon, filled them to the brim, and waited. Once this sticky concoction reached its prime, we sourced rare vanilla from Vanuatu, Tanzania and the Democratic Republic of Congo to bolster extra creamy notes of chocolate, cookies, custard and caramel swirled baking spice.