Our cellar team hand picked some bourbon barrels filled with Axis Mundi and added their own unique blends of ingredients to them in honor of our favorite barrel aged American Super Stout being back on draft and in bottles.

Danielle Sickmiller:

I added 3 extracts: clementine, Mexican orange, and vanilla. I didn’t have any flavor profile ideas in mind until after I had chosen my barrel as I think it is best to take the lead from the notes/flavors you get from the barrel. I got an incredibly boozy barrel and I wanted flavors that might push through that. I thought using a citrus would be best and added vanilla for the perception of sweetness and to add another layer to the aroma. I wanted it to remind people of those Terry’s chocolate oranges that come out around the holidays, whacking it on the table, unwrapping that foil and having some chocolate orange wedges.

Ryan Johnston:

Gator Schrand:

My variant is a chai spice blend consisting of ginger, black pepper, cardamom, cinnamon, and clove. At Azadi, we just released our chai stout. I have been working on that chai blend with my friend Bhavik for awhile now and I was confident that it would taste well with Axis Mundi. From my research, a lot of chai beers implement tea into the recipe. I think this blend gives you the chai flavor without unwanted bitterness from the tea.

Dave Winchell:

Ryan Blevins: