Imperial Stout with Toasted Almond, Cocoa Nibs, Raspberry, and Vanilla

I was hunted by my own mind. These were the unrelenting manifestations I was fit to conquer. Because what you are handed by others, might not be what you find along the way. A cautious mixture of 4 different stout bases, both new and old. We then aged the blended stout upon cobs of house-toasted almonds, French Broad Chocolate cocoa nibs, dried raspberries, chopped and scraped fresh Madagascar vanilla bean, and a touch of natural almond extract to bring the essence of truly confectionery goodness to the palate. A full-on array of Brooklyn bakery at dawn, almond biscotti dipped in chocolate, raspberry ganache and of course the three-layered obsession that haunts our CEO with every awakening.