My name's short for Kentucky Breakfast Stout, and I was born out of taking a risk on something that has never been done before. My brewmasters had let me sit inside bourbon barrels in nearby former gypsum mines for a year, not knowing how I'd turn out. So when they had a first sip of me, they knew I had became something truly special.
My recipe is now perfected and I am known to the world as a massive barrel-aged Imperial Stout with huge amounts of coffee and chocolate. I'm incredibly silky and full-bodied with notes of vanilla, cocoa, roasted coffee, and charred oak. As a highly sought-after and acclaimed release, I'll teach you that patience is truly a virtue.