The Florida brewers started out with a blend of high-end specialty grains — chocolate, caramel, and roasted malts all add complexity to the barley base. They fermented the beer with their favorite Stout yeast for an epically thick and rich mouthfeel, then transferred the brew to freshly emptied, dripping wet rum barrels and let it slumber for an entire year.

Finally, they conditioned the brew on wood-fired toasted coconut just before bottling!