We brewed this massive stout with our friends at Side Project Brewing, and loaded the brew kettle with lots of specialty malts and oats to build a dense, creamy base beer. After aging for a year in wheated bourbon barrels, we recirculated it over a bed of freshly toasted cashews, split and scraped vanilla beans, and sea salt. The finished beer shouts with flavors of toasted coconut and nuts, a combination of milk and dark chocolates, and vanilla soaked in whiskey.