The brewers blended Stouts aged for 20-29 months in a variety of freshly emptied Old Fitzgerald 14-year bourbon, Elijah Craig 19-year bourbon, Sazerac 14-year rye, Blanton's 8-year bourbon, Eagle Rare 10-year bourbon, and Henry McKenna 11-year bourbon barrels.

Then, to really crank up the flavors, they conditioned the beer on more than 3 lbs per gallon of fresh and toasted coconut and finished it on toasted hazelnuts!