Phase Three Eunoia Batch 23

Eunoia 23 was built from a blend of imperial stout recipes and rested an average of 24 months in a selection of Henry McKenna, Heaven Hill, and George Dickel 15-Year bourbon barrels. The time in oak developed deep layers of dark chocolate, roasted malt, and warm bourbon character throughout.

After blending, the stout was conditioned on peanut butter, Madagascar vanilla, and TCHO Ecuador cocoa nibs. The peanut butter adds a rich, roasted depth without heaviness, the cocoa nibs reinforce the chocolate backbone already present in the beer, and the Tahitian vanilla ties everything together with a soft, fragrant finish.