Smoked malt is one of the more dubious tools in a brewer’s bag because thresholds are vastly different. What to one palate is a hint of bacon or a whiff of BBQ to another is ashtray or Band-Aids. How can Carton ignore playing this game? Where can smoldering aromatics go off the beaten craft? In bourbon barrel SWISHR we have reassembled the deconstructed aspects of flavored blunt. Rich dark malts brought smoky by the addition of oak smoked pale wheat, conditioned in bourbon valleys and a heavy plug of hops that smell like their cousins. Drink bourbon barrel SWISHR and hand me down a 50-pack.