Double Oaked Imperial Stout fermented in oak foeders, then transferred to freshly emptied Willett bourbon barrels for an additional 6 months. Finished on Kona coffee from Neil’s property and Hawaiian vanilla beans.
Double Oaked Imperial Stout fermented in oak foeders, then transferred to freshly emptied Willett bourbon barrels for an additional 6 months. Finished on Kona coffee from Neil’s property and Hawaiian vanilla beans.