We took our Imperial Stout and added some lactose (sorry, vegans...), then aged it for a year in Whiskey Barrels and a year in Brandy Barrels. It's oak-y and fruity with a complexishness that rolls off the tongue. Big, smooth, and delicious!
We took our Imperial Stout and added some lactose (sorry, vegans...), then aged it for a year in Whiskey Barrels and a year in Brandy Barrels. It's oak-y and fruity with a complexishness that rolls off the tongue. Big, smooth, and delicious!