Imperial stouts are not like side bets.  You get all your money in, and get it in good.  But as brews and volume goes, these tend to (especially when they are Single Cask ex-Japanese whisky) come out on the shorter end and have a huge pay off--and thus we named it after one of my favorite side bets, the Big Dragon.  While the name is slightly misleading (no spice or fire this time), if Dragon means anything in this brew it means it packs a HUGE flavor punch.  Blended into what was originally our Dark Lab Series 01 back in 2022, pecan and caramel are a masterful match and more than enough proof that the Nemesis still has the juice.  Sea salt actually takes a little of the pastry/dessert edge off, in the way a perfect garnish changes the complexion of a stellar dish.  It didn't take us 7 years to figure out how to do stouts, but I feel like this one is representative of how far we've come in our process and mixology, and if you're a fan you're sure to love it.

■Fermentation Vessel(s): Single ex- Japanese Whisky cask
■Time: aged in a single ex-Japanese whisky cask for 43 months
■Adjuncts: Pecan, Caramel & Sea Salt

【Storage and Handling】
■Storage: Upright, Refrigerated at 5°C or less
■Glassware: Snifter, Tulip

This beer contains a small amount of active yeast and should be opened under chilled (<5 degrees C) conditions. We also recommend turning the bottle upside down 10 times to ensure a proper mixture as fruit and other ingredients may settle during storage. Pull the tape embedded in the wax at the top of the bottle to remove the wax completely. Once removed, open the cap using a bottle opener / other instrument. If pulling on the tape doesn’t remove the wax properly, you can use a sharp instrument to cut the wax below the cap. Be very careful when removing the wax and cap.