Double barrel-aged imperial stout
The most sophisticated way to enjoy Port wine is straight up, or “neat,” in a proper port glass. The same rule applies to whiskey. But what about an imperial stout that’s been aged first in bourbon barrels, and then aged a second time in Ruby Port wine barrels? We believe that straight from the bottle into a glass is the most Proper Pour.
Proper Pour spent 6 months in Ruby Port barrels that had been used at a distillery to age rye whiskey for 3 months. Because Ruby Port is a full-bodied, super sweet dessert wine, the rye that was finished in the port barrels isn’t super prevalent in the final beer, and that’s what the brewers were counting on.