Fonta Flora began the batch with a blend of four different locally-grown specialty malts and their favorite house stout yeast strain to give the base a thick, velvety body with flavors of chocolate-covered toffee. Then they conditioned it for 15 months in freshly-emptied Buffalo Trace bourbon barrels, adding sultry layers of oaky whiskey.

When the brew came out of the barrels, they heaped it with vanilla, real maple syrup, sugar-maple staves, and toasted fenugreek seed. The spice has intoxicating, maple-like nuances without any sugar of its own, allowing the NC craft crew to dial in this Decoy.