This innovative beer began with slow roasted farrow grande grains for a silky body before conditioning the beer on organic Ecuadoran cacao nibs. And then things get really interesting. As the crew at ET puts it: “it then undergoes another conditioning phase with vacuum-distilled Tahitian Vanilla and hazelnut fat-washed Vin Santo. This exotically luxurious addition imparts an intense dried fruit character, with notes of golden raisins, fig, and caramelized honey.”