WE FIGURED WHY NOT START OUT 2022 STRONG AND RELEASE NOT JUST ONE BUT TWO OF OUR FAVORITE BARREL-AGED PROJECTS TO DATE!

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This serpent varietal slumbered 25 months in 15-Year Pappy Van Winkle Bourbon Barrels before being conditioned on a blend of Mayan, Peruvian & Vera Cruz Vanilla Beans. As a result, the behemoth before you boasts notes of Whiskey Buttercream, Chocolate Ganache & Cadbury Eggs as it fades beneath the waves. Be warned. Be wary.

The art of barrel aging is always engaging, but it’s particularly enthralling when we’re able to procure barrel types we thought we’d never see within our four walls. These are some of those barrels. Sadly, and as one should expect, very little of the precious liquid remained inside these 15 year Pappy Van Winkle barrels when they arrived. We filled them and waited with excitement all the same. Fast forward 2 years later and the barrels were singing. We’d recently sourced some rare and unique vanilla varietals that felt like a seamless fit into this Monsters base. Mayan, Peruvian and Vera Cruz vanilla beans were hand processed and added to the barrels in order to showcase the diversity of flavor that vanilla has to offer. Lucky for us, we have a few more of these barrels (and others) that will make their appearance at a later date.

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Imperial stout aged 23 months in 10-year Elijah Criag Bourbon Barrels. Conditioned on a blend of raw and toasted coconut. ⁣⁣

“There’s a true beauty in collaboration. It often has a way of pushing you in ways you aren’t prepared for. I’ve known Shaun for a number of years but I never fully appreciated how different our approaches to Stout were until we set out to create a recipe together. The amount of black malt he suggested we incorporate was… staggering at first. So much so that I may have scaled it back a touch. We filled some beautiful freshly-dumped 10 year Elijah Craig bourbon barrels a few weeks later and waited to see how it would age. At 18 months we knew we had something special. Notes of cane syrup, toasted marshmallow, Almond Joy, and nougat all melding together seamlessly. We paid special attention to these barrels for the next few months until it was finally time for them to make their exit, nearly 2 years from the date they were filled. We conditioned the final product on several hundred pounds of raw and toasted coconut with the intent of producing a multidimensional coconut experience. We’re incredibly excited to share Phantom Sense with you.” – Sean