Stout aged in whiskey barrels with coffee added. The 2014 Barrel-Aged Sump Coffee Stout blends our decadent barrel-aged stout with a Colombian coffee selected and roasted especially for us by Scott Carey at Sump Coffee. In addition, we’ll also be releasing an extremely limited variant of BA Sump, which was blended with a Kyoto brewed Rwandan coffee. Side by side, the two versions showcase the uniqueness of single origin varietals. The Colombian bean lends a rounder flavor, with pecan, caramel, dark chocolate, and vanilla. The Rwandan bean comes through brighter, with raspberry, tobacco, and a light herbal note.