To make this soon-to-be legendary dram, they blended two different Stouts — both of which have undergone extensive aging. The first rested in Henry McKenna barrels for 18 months, then Old Elk bourbon barrels for 14 months, then Russel’s Reserve bourbon barrels for 8 months, THEN Bernheim barrels for 6 months. After its stint in FOUR barrels, they conditioned it on Republic of Congo and Ugandan vanilla beans.

The second spent 27 months in a blend of Willett and Calumet Farms bourbon barrels before being finished on raw and toasted coconut plus Madagascar Vanilla beans.