On a tip from the fellas at Garage Project, we got our hands-on top-notch vanilla bean powder from New Zealand. We combined it with ground cinnamon, pouring the sweet-hot mixture into spent Four Roses bourbon barrels filled with imperial porter. After a lengthy rest—we blended 12-month and 4-month portions—this big brew is rich and creamy with notes of caramel, toffee, and chocolate, all kept in check with a punch of spice.