Aged with cocoa nibs and coconut
We started with our Malpais Stout. Put it in bourbon barrels on top of cocoa nibs and coconut flakes. Then we let it sit for 10 months. Coming out of the barrels it had a rich, complex coconut and chocolate character mingled with a soft touch of oak and bourbon. We then capped it off with a heavy dose of nitrogenation. This gave way to a final product that lets your senses dance in a smooth, rich harmony of coconut, chocolate, bourbon, and vanilla.