A Blend of Barrel-Aged Stouts
As our Anniversary approached we began to taste through our barrel stock to find the perfect blend to help celebrate 12 years.
We ultimately chose two different base beers that were aged in a combination of four different brands of bourbon barrels.
The beers began as two rich, high gravity Imperial Stouts—one brewed with Vermont Maple Syrup, the second with a touch of lactose.
These two Imperial Stouts were aged in a combination of Buffalo Trace Stagg Jr., Heaven Hill, Buffalo Trace Weller and Buffalo Trace Blanton's bourbon barrels. The average age for this blend was 15 months.
Once these barrels were blended into stainless, they were left to cold condition for close to a month to allow the flavors to mellow and come together.
Then we conditioned the blend on a mix of cacao nibs from Ghana and Haiti and the highest quality vanilla beans from Brazil, Madagascar and East Timor. Finally, we conditioned the chocolate and vanilla blend on a combination of fresh and lightly toasted shaved coconut.
4383 pours a deep, dark brown, with a rich, mocha head. This full bodied, Barrel-Aged Imperial Stout blends the richest fudge brownie flavors from the cacao, with the smooth and creamy sweetness of the vanilla beans and coconut.
All these flavors are layered on a base that pulls burnt sugar and caramel from the Maple Syrup that can stand up to 15 months of aging in bourbon soaked oak.