Mead barrel-aged imperial stout with honey and bay leaves

We get our inspiration from everywhere – even the other side of the globe. Inspired by t’ej, a honey wine popular in Ethiopia, we aged our bayonet imperial stout in mead barrels from our friends at B.Nektar. Now, if we were in Ethiopia, we would have used traditional gesho leaves; since we are in SoCal, we opted for bay leaves to imbue the same tannic, earthy profile.

• 3 x 750-ml. Bottles
• Access Level: Hoarders, Reserve, Preservation