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According to Brewmaster, Cam O’Connor, “we increased the bourbon barrel aged portion of this year’s by approximately 17%. We also soured a small portion (12%) of the final blend. We added Black Currant (12.5%) to this year’s 25 as well.”

XXV is brewed with dates, figs and cocoa nibs. 50% of the final blend was aged in bourbon barrels.

According to Brewmaster, Cam O’Connor, “we increased the bourbon barrel aged portion of this year’s by approximately 17%. We also soured a small portion (12%) of the final blend. We added Black Currant (12.5%) to this year’s 25 as well.”