This biscuity ale brewed with golden syrup and London Ale Yeast was aged in whiskey barrels from our mates at Westward Whiskey in Portland, Oregon.  After 2 months in barrel, we then added cold brew espresso known for its notes of blackberry and chocolate, from Proud Mary's Roastery who call both Melbourne and Portland home.  The complexity imparted from the whiskey barrels leaving notes of rich oak and vanilla which mingle with the caramelised character of the golden syrup and the delicate mix of berry and roasty chocolate of the espresso.