Evil Twin began with a roasty Imperial Stout, then aged it in Sine Qua Non red wine barrels for 28 months, followed by 16 more months in Henry McKenna 12-year bourbon barrels. That’s more than 3½ years of infusing in sweet, boozy oak, gathering up the subtle nuances of woody tannins and award-winning spirits. 

Each dark and luscious pour flows with rivers of layered tones thanks to conditioning on toasted hazelnuts, top-quality vanilla beans from Uganda and Vanuatu, and Coffee Collective’s Kieni coffee. The very high-altitude (read: extra sweet and fruity) beans are grown by a cooperative of small farmers in Kenya.