To craft this Obsidian elixir, the Anchorage brewers started with their signature Double Dark Ale that falls somewhere between a Barleywine and imperial Stout. Then they aged it for 37 months in a mix of Willet rye whiskey and Calumet Farm bourbon barrels before finishing it one cacao nibs and coffee for a mad tea party… er, mad café party of sumptuous flavours.