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We’ve matured our imperial stout in premium bourbon barrels for an extended period of time and added coffee
It´s like a dessert in a can where you don´t need a spoon to enjoy it
Mixed Fermentation Sour aged 2 years in Oloroso Barrels
Imperial Stout aged for 14 months in Acerum barrels with Maple Syrup & Cacao
and the remaining 50% aging in Rip van Winkle for 12 months
Buckley Reserve #1 (2025) De Struise Brouwers We’ve matured our imperial stoutImperial Stout with vanilla, tugboat coffee and maple syrup aged in a whiskey foeder for 2 years then Henry McKenna barrels for 2 to 3 years.
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