Some of our favorite, and longest aged stouts from last year's series of releases were aged in bourbon barrels from Heaven Hill Distillery (like the champagne label). We covet these barrels because of the strong bourbon flavor we can extract from them, with less oak characteristics than usual, allowing for much longer aging. This is the longest we've aged a stout in oaks, at just over six years old! Aging beer for that amount of time helps pick up the strong bourbon character, but allows the beer itself to extract flavors from the oak, creating a finely balanced sweet and oaky treat, and we can't wait to share it with you!