Imperial Stout with Toasted Hazelnuts, Onyx Coffee, Cinnamon, Maple, and Rum Barrel-Aged Vanilla Beans

Pushing through the deep of an old forest, we breathe the dust off of the tomes which we once wrote. A consultation with self, and a realization of our requirements. A reckoning along the path the nowhere. Made with an intentional blend of four of our richest imperial stout bases dialed up to 15%, we aged this upon heaps of house-toasted hazelnut before infusing it with a Panamanian Typica and Gesha coffee blend from the esteemed Onyx Coffee Lab. Finished with dabs of cinnamon, maple syrup and loads of chopped and scraped Madagascar vanilla that was aged in rum barrels find yourself swimming in pools of hazelnut crema, mounds of chocolate maple clusters, and a sumptuous rum-spiked latte with vanilla foam.