The craft masters at Fonta Flora started with a base made from local barley, caramel, chocolate, and roasted malts. After fermenting with their preferred Stout yeast strain, the crew let it rest in a single freshly dumped, extremely wet, and privately selected Wild Turkey bourbon barrel affectionately nicknamed “humidor.” Following an extended slumber luxuriating in whiskey-oak nuances, the brewers transferred it out of the barrel and bottled it still.