For our first beer aged in rum barrels, we brewed a really big Belgian dark strong ale with caramel rye and rustic pale malt from Double Eagle Malting and dark candi syrup. Think huge notes of caramel corn and bread crust. We fermented Scratch #369 with real mango, then let it rest in rum barrels for about eight months. Wow.

We taste: caramel, dark stone fruit, rum, sweet mango

Availability: draft only. Sorry, no growler fills.