Tasting notes: Vanilla, cherry, cocoa, toasted almond & caramelized sugar

The world's first bourbon barrel-aged stout. Aged in a blend of freshly emptied barrels from Buffalo Trace, Heaven Hill, Four Roses and Wild Turkey for an average of 13 months, delivering deeply developed fudge, vanilla and caramelized sugar in a rich, decadent stout.

Tasting notes: Fudge, delicate pastry & rich espresso

Inspired by the many layers of tiramisu. For the first time, Goose Island finished its Original bourbon barrel-aged stout in rum casks — layering warm sugarcane richness over the cocoa nibs, espresso and vanilla already woven into the beer.

Tasting notes: Fresh baked oat crumble, caramel & apple

Built around the caramelized edges, toasted spices and crumble top of a homemade apple crisp. Cinnamon, clove and nutmeg let the oak shine, toasted oats soften the body, and raw panela sugar draws out the same toasted sweetness found in the barrel's own char.

Tasting notes: Vanilla-soaked cake with caramelized fruit & toasted oak

Every year Proprietor's belongs to Chicago alone. This year's take leans into pineapple upside-down cake — the caramelized base, the sticky-sweet crown — with pineapple for tropical lift and Montmorency cherries echoing the maraschino of the original dessert.

Tasting notes: Burnt caramel, delicate baking spice & stonefruit

First aged in freshly emptied bourbon barrels, then finished in a blend of Angel's Envy Triple Oak casks — French, Chinkapin and Hungarian oak — each lending its own voice: refined spice, subtle sweetness and elegant tannin.

Tasting notes: Crème brûlée, toasted hazelnut & sweet oak

Began life in Elijah Craig rye whiskey barrels, drawing out the grain's signature spice alongside crème brûlée and hazelnut, then finished in Elijah Craig's toasted barrels — coaxing out sweetness and vanilla for a fuller, rounder body.