Hand-split, whole vanilla beans are met with a decadent “vanilla toasted” French oak to establish an exceptionally silky body that blends harmoniously with the chocolatey caramel maltiness and rich oak. The result is a titanic entry into the slow-burn Hall of Wait. We recommend indulging at proper cellaring temperature (~55ºF) allowing the oak-derived vanilla to rise beyond the aroma while the hand-split beans take the driver’s seat, revealing layers of flavor that deepen as it warms.⁠