We took our Big, Rich, and Malty Imperial Stout and brewed it with some special additions... Chicago’s own Metropolis Coffee and their Spice Island Blend, plus some Lactose and a touch of Vanilla to give it a smooth and milky silkiness. Then we aged it in some High West Rye Barrels for us to 18 freakin’ months, giving it an oak-y, roast-y, and toast-y goodness. Cheers!