We brew this 10.5% Imperial Stout once a year and always look forward to sharing with you in time for the holidays. We ferment Point of Divergence with Italian Red Wine Yeast which imports immense dark fruit and red wine notes. We then aged this year’s batch in bourbon, red wine and second use apple brandy barrels that we aged last year’s Double Barrel Aged Point of Divergence in. This highly complex Imperial Stout has layered notes of dark fruit, red wine, coconut and vanilla.