To craft this decadent dessert, the renowned, Canadian crew at Collective Arts teamed up with New Yorks’ Equilibrium Brewing. They started by brewing a big, roasty Imperial Stout swimming with cocoa notes. Then they aged it in freshly emptied bourbon barrels for swirls of vanilla and woody spice.

Next, they finished the brew in tawny port casks, imparting the elixir with lush nuances of dark fruit and nuts, and conditioned it on juicy dark cherries, vanilla, and cacao nibs.