For this, the fifteenth entry, we selected specific barrels of an imperial stout brewed in honor of batch #1,000—a 33º American-style sweet imperial stout that spent more than 28 months in Bourbon barrels from our favorite distillery. In order to achieve heightened nuance and balance, the blend was then conditioned atop a small proportion of Ecuadorian Costa Esmeraldas cocoa nibs sourced by Dandelion Chocolate in San Francisco and organic vanilla beans from Agrofloresta de Mesoamerica in Teapa, Tabasco, Mexico.