Often regarded as the signature release of a winery or brewery, a “cuvée” is a blend of only the best barrels — and this baby fits the bill. Employing their expert palates and extensive experience, our team artfully blended five different Imperial Stouts and aged them in five different barrels from eight months to almost two years.
This unique blend of 18% Templeton Rye Whiskey Barrels, 23% Madeira Wine Barrels, and 59% Buffalo Trace, Basil Hayden’s, and Heaven Hill Bourbon Barrels allowed for flavors unlike any other. Our lead barrel wrangler Ryan had this to say about it:
“The idea for this beer is taking the finest stouts that we’ve made in the past and blending them up to make the best stout/beer possible. Blending is how Steven and I believe you make good stouts: from the layering of different flavors. You get more nuances or textures of flavors from blending, and that’s why we are combining recipes. Some have more chocolate flavors while others are thicker or higher in alcohol. We’re finding the balance in the chaos of extreme beers. The different types of wood aging also leads to more complexity, helping round out the malt flavors with the oak aromas and tannins, where bourbon is heavily charred, the rye is sweet, and the Madeira and port are sweet and very fruity.”
To sum all that up, expect a big boozy imperial stout with flavors of vanilla, smoky stone fruit, and a variety of oaky tannin realness. This dark horse releases in the Kansas City area beginning on Dec 7th with other markets to follow. Check out our boulevard.com/finder over the next few weeks to see if it’s near you.
Aggressive cheeses, smoked meats, rich and creamy desserts, late-night bonfire chats