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5 750 ML bottles of Trillium
1x Barrel-Aged Macaroon (15%) After a long year spent in Rum oak barrels, we are proud to present Barrel-Aged Macaroon. The base imperial stout for this collaboration with The Veil was brewed with Brown Sugar and was conditioned on coconut after barrel aging. Out of the bottle Barrel-Aged Macaroon pours pitch black in appearance with subtle ruby highlights and a dark khaki head. Bringing the glass to the nose, bold aromatics of molasses, dark chocolate bars, caramel candies and bright coconut meld with a luxurious barrel character of wet oak and rum. The palate opens with flavors chocolate covered raisins, rum cake, and cold brew coffee leading to luscious notes of sweet coconut macaroons, Mounds bars, hazelnut paste and vanilla bean. Medium-to-full bodied with a viscous mouthfeel and decadent sweetness, Barrel-Aged Macaroon has a long, smooth, and warming, yet not overpowering finish the beckons you back for more.
1x Barrel-Aged Tiramisu (13.2%) After a long year spent in Bourbon oak barrels, we are proud to present Barrel-Aged Tiramisu. The base imperial stout for this J. Wakefield collaboration was brewed with Brown Sugar, Lactose and over five hundred pounds of Lady Fingers from A&J King Artisan Bakers based in Salem, Massachusetts. Like it’s original iteration, we conditioned this beer on Madagascar Bourbon Vanilla Beans, Mostra Coffee, and our Trillium blend Cold Brew Coffee Pitch black in appearance with subtle ruby highlights and a khaki head, Barrel-Aged Tiramisu swirls decadent aromas of melted dark chocolate chips and freshly ground dark coffee with bold accents of toasted oak and rich vanilla. Following the nose, flavors of cocoa powder, subtly sweet dried fruits, dark caramel, and baking spices build in intensity on the palate tied together with warming notes of bourbon and ristretto. With a thick and viscous mouthfeel, Barrel-Aged Tiramisu makes for a long, smooth and satisfying sip.
1x PERMUTATION 109: IMPERIAL STOUT WITH TOASTED ALMOND, TOASTED COCONUT, VANILLA, COFFEE AND LACTOSE (12.4%) Permutation is our experimental series of small batch offerings, showcasing the unique visions and innovative concepts developed by our brewing and cellar crew. Permutation 109 draws inspiration from two of our favorite inductions in the series so far: Numbers 52 and 57. Like those batches, for this special beer we took an imperial stout aged just over two years in bourbon oak barrels and blended it with a fresh stout brewed in stainless fermenters. Next, we added coconut, almond, vanilla bean, and our Trillium blend cold brew to amplify the palate with bold depth and decadent flavor. Out the bottle, Permutation 109 pours a jet black color with a mocha brown head, presenting excitable and mouth watering aromas of toasted coconut, milk chocolate, and chewy almond shortbread with hints of bourbon. Each sip offers a chance to explore a layered palate rich with flavors of brownie batter, Almond Joys, chocolate chip oatmeal cookies, coconut granola and oaky vanilla. A rush of smooth, roasty cold brew highlights the finish balancing the sweeter elements of the palate with a gentle bitterness. Full bodied with a velvety and viscous mouthfeel, Permutation 109 is the perfect night cap for the last chilly nights of winter.
1x Tiramisu (10.6%) We teamed up with Miami's J. Wakefield Brewing to create another Italian dessert inspired decadent stout! This time we captured elements of Tiramisu in this Imperial Stout with five hundred pounds of Lady Fingers from Salem, Massachusetts based AJs Bakery, Madagascar Bourbon Vanilla Beans, Brown Sugar, and coffee from Mostra & Barrington. Tiramisu leads with powerful aromas of deeply roasted coffee, rich dark chocolate, vanilla, and a backbone of freshly baked cake and subtle caramelized brown sugar. The palate continues with more dark chocolate, vanilla, brownie batter, and heavy, creamy coffee. A thick, viscous, latte-like mouthfeel leaves a coating on the glass and lingering, satisfying sweetness in the mouth.
1x Barrel Aged Coffee Cake (14.4%) classic coffee cake is richly textured with a spongey center, delicate crumb, and crunchy topping. Brewed with Barrington Coffee, Madagascar Vanilla Beans, Lactose, and Vietnamese Cinnamon, we created an imperial stout that offers layered complexity reminiscent of its namesake treat. 14 months in select bourbon barrels allows for even more depth than the base beer. Pouring a viscous, deep black, Barrel-Aged Coffee Cake announces its presence with a profound blend of aromas. Baker's chocolate, fresh-roasted coffee, and cinnamon greet the nose upfront. Secondary notes of brown sugar, freshly-emptied bourbon barrels, and molasses weave in and out on the back of the palate.