Barrel-Aged German Chocolate Cake Batter

We started with a rich, double-mashed Russian Imperial Milk Stout base. Then aged it in 8-year Elijah Craig bourbon barrels, imbuing it with nuances of vanilla oak. Then we conditioned it on an “irresponsible amount” of toasted organic coconut, Papua New Guinean and Ugandan vanilla beans, and a sumptuous mountain of Oko Caribe, Chimelb, and ABOCFA cacao nibs.

Creamy coconut and golden bourbon caramel cascade over layers of mouth-watering chocolate cake on every fudgy sip. Notes of marshmallow, coconut anglaise, and chocolate ganache swirl underneath, wrapped in warm whiskey sweetness — the only hint of the massive 12.5% ABV. Show Less