This stout was aged in 8, 12, & 16 year Willet Barrels for a whole year and then conditioned on a ridiculous amount of toasted coconut that's rounded out by a gentle use of locally roasted cacao nibs and Indonesian cinnamon.
This stout was aged in 8, 12, & 16 year Willet Barrels for a whole year and then conditioned on a ridiculous amount of toasted coconut that's rounded out by a gentle use of locally roasted cacao nibs and Indonesian cinnamon.