We expand what is housed within our curious brains each and every day. Take chances, meet people, search beneath stones, cling to the unknown. Opening Forestry Camp was our fantastic journey into new spaces, and the men and women behind its daily expression have inspired us immensely. When they began taking the “waste” confections from the bottom of our stout tanks, and turning them into alluring displays of post-dinner treats in the form of pies, cakes and ice creams. We decided to produce the perfect Port-like, dessert booze, to pair with our favorite Forestry Camp desserts, their stout-soaked pecan bourbon ice cream. This stout is a blend of Bourbon Barrel-Aged Imperial Stout, each boiled more than 6 hours and aged in Bourbon casks for over a year. We then aged this stout upon loads of house-roasted Southern pecans (which will be turned into stout-soaked bar snacks at the restaurant), fresh Madagascar vanilla bean and a dose of Maple syrup. This viscous foray into the void is rife with hot and gooey praline, mocha ice cream, and tableside bourbon souffle.