Bourbon barrel-aged imperial stout with coconut, vanilla beans, milk sugar, and oat milk

It’s been a year since we got together with Mikerphone and Moksa for a virtual happy hour, where we sang about our love for coconut cream pie with the creation of Three’s Cocompany. We wanted to keep the tune of this creamy, full-bodied stout rolling, so we set aside a slice and let it rest in bourbon barrels for a year. Generous notes of coconut and vanilla bean play off bold tones of nutty caramel and toasted oak for a delightful cocophony of decadence.

Bourbon