Cork & Cask
BARNEYS POST MORTEM #4: RUM
Description Barrel-aged Cacao and Vanilla Imperial Stout 10%. This Imperial Stout was brewed using ...ous flavour profile and heavy mouthfeel. This was then moved to ex-rum casks and allowed to mature for 5 months, pulling natural flavours from the oak and spirit. Dark chocolate, rum soaked raisi ...
Sin Stock
BARNEYS POST MORTEM #4: RUM - Cork & Cask
Sin Stock
Barrel-aged Cacao and Vanilla Imperial Stout 10%. This Imperial Stout was brewed using cacao nibs in the boil and Madagascan Vanilla during the fermentation stage to create a bold, luxurious flavour profile and heavy mouthfeel. This was then moved to ex-rum casks and allowed to mature for 5 months, pulling natural flavours from the oak and spirit. Dark chocolate, rum soaked raisins, dry spice. River Rock Whisky Collaboration.
10% / 330ml
Otherworld Brewing ( antigua duplicada)
BARNEYS POST MORTEM #4: RUM
Description Barrel-aged Cacao and Vanilla Imperial Stout 10%. This Imperial Stout was brewed using ...ous flavour profile and heavy mouthfeel. This was then moved to ex-rum casks and allowed to mature for 5 months, pulling natural flavours from the oak and spirit. Dark chocolate, rum soaked raisi ...
Sin Stock
BARNEYS POST MORTEM #4: RUM - Otherworld Brewing ( antigua duplicada)
Sin Stock
Barrel-aged Cacao and Vanilla Imperial Stout 10%. This Imperial Stout was brewed using cacao nibs in the boil and Madagascan Vanilla during the fermentation stage to create a bold, luxurious flavour profile and heavy mouthfeel. This was then moved to ex-rum casks and allowed to mature for 5 months, pulling natural flavours from the oak and spirit. Dark chocolate, rum soaked raisins, dry spice. River Rock Whisky Collaboration.
10% / 330ml