Brewed with two pounds per barrel of roasted pecans, caramel and honey malts, and a touch of milk sugar. We aged this behemoth in Templeton Rye Whiskey barrels for nine months with maple syrup. Nutty, roasty, and pleasantly boozy with light maple on the finish.  CONTAINS; NUTS & LACTOSE

Devil’s Well

This Belgian Golden Strong spent six months in Gin barrels with Sauvignon Blanc grapes.  Gin botanicals dominate the palate on the first sip with smooth grape flavor taking over on the finish.