Kyle Harrop let a velvety Imperial Stout base roost in Brazilian amburana wood barrels for 27 months. When it emerged, the brew was full of unique cask character.

Nuances of marzipan and coconut crème brûlée accentuate rich, malty milk chocolate notes in every smooth swig. Whispers of cinnamon, clove, and allspice follow, before it all culminates in tobacco undertones that lend the taste a touch of savory earthiness.