This stout breaks through conventional boundaries with a triple-mash process and rich caramel malts. What truly sets this beer apart are the cacao nibs from Peru and India. The Peruvian cacao brings rich, pure notes of hot chocolate, with a creamy and rounded texture. In contrast, the Indian cacao adds an exciting mix of spices, fruity raspberries, woody tones, and even a hint of spice.

For the first time, we've used cacao from Daarnhouwer, the source where our "choco partner in crime," Krak Chocolade, gets its raw cacao beans. In the Daarnhouwer lab, we sampled and selected various types of dried cacao. This beer also includes 100 kilos of almonds, roasted to a darker shade for optimal flavor extraction.