Damon: Dandelion Chocolate
Imperial Stout Brewed with Cocoa Nibs and Aged in Bourbon Barrels
Damon (1993-2004) was our brother—devout and patient in an age of busyness and distraction. In his honor, we offer this version of his namesake imperial stout. We selected three barrels that had aged for nearly two years and conditioned them further atop cocoa nibs from Hacienda Azul in Costa Rica, sourced, roasted, and winnowed by the best bean to bar chocolate company we know: Dandelion Chocolate in San Francisco, Calif.