Extra long boiled stout, designed to be luxuriously thick and chewy, and aged in several bourbon barrels with a grocery list's worth of ingredients. First, ground chilies brought home from New Mexico, a small mountain's worth of organically produced direct trade Ecuadorian cacao - hand selected for this project by our friends at Naked Chocolate, cinnamon sticks, and a couple of star anise pods per barrel. After some time, we added both whole dried guajillo and ancho chilies, which we rehydrated and toasted, as well as a careful dosing of cumin powder to the equation.

This culinary-like exploration is an experience beginning to end. Serious evolution to this as it warms and flavors build. We get immediate notes of semi-sweet chocolate pudding and exotic spice, followed by a trailing subtle heat that increases the more you drink. Almost ending dry from all of the spices, yet our highest gravity beer ever produced.