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Since this is our last Cream Stout for this winter, we decided to use one of our favorite combos when it comes to sweets and desserts: chocolate and hazelnut! The beer that was used as the base for this Cream Stout is very different from the others we used before. It was a blend between an Imperial Stout with 12% Abv and a BA Imperial Stout with 14% Abv that aged 12 months in a Casa del Sol mezcal barrel. Although the mezcal profile does not appear predominantly in the final product, it adds an incredible complexity to it. To this base, after maturation, we added hazelnut cream, chocolate powder, condensed milk and a pinch of coconut cream. The result is brilliant and will delight all the sweet tooths out there!