We took another adventure in our laboratory, this time in the field of barrel aging: we used a bourbon whiskey barrel from the Whisky Cave Room, which was aged in a Bordeaux pinot noir barrel, to flavor a full-bodied imperial stout (this was previously used by Cruinlagh), based on our maple syrup, candy sugar concoction made in collaboration with the Austrian Vogelsang brewery.
We blended this with a similarly full-bodied, loudly fruity barley wine, aged in a bourbon whiskey barrel for a year, and then left the whole thing on a bed of walnuts and pecans for three weeks to bottle a more flavorful, liqueur-like, yet layered, complex and completely cakey beer than ever before
