Rum and Bourbon Barrel-Aged Imperial Stout with Toasted Coconut, Cocoa Nibs, and Vanilla Beans

The end is always just a genesis for more. You have heard this tale before, but perhaps not said this way. This tale bore a darkened ominous hole into the depths of our willingness to go the extra distance. At the time it spawned, it was story that had no plan, rules or boundaries. And its final destination was forged upon abundant tangents and ruminations. This is the resurrection, rebirth, and recompense, all in one. Perhaps our most beloved stout ever made, finally put through our Willets Bourbon barrel-aging program. Yes, it is true. We have listened to your shouts. This is our 6 hour stout base, turned up to 15% ABV, and aged upon a double dipping of select French Broad Chocolate cocoa nibs, Madagascar vanilla bean, and the largest swath of macaroon coconut ever to touch our steel. Sticky coconut pralines, lathered in bourbon bread pudding sauce, and shoved into the center of a German chocolate cake soaked in rummy goodness. What we have become. Where we shall forever tread.