Phase Three Eunoia Batch 22

This barrel-aged stout was built from a blend of imperial stout recipes and rested for 24 months in a selection of bourbon barrels. The long time in oak developed deep layers of chocolate, dark caramel, and warm spirit character. After blending, the stout was conditioned on a combination of toasted and raw coconut flakes, hazelnuts, cocoa nibs, and Madagascar vanilla beans. The coconut brings both sweet and toasty dimension, hazelnut adds a soft praline richness, cocoa nibs reinforce structure and depth, and Madagascar vanilla rounds everything into a smooth, cohesive finish. The result is a focused, expressive stout shaped by two years in bourbon casks and carefully layered finishing ingredients.